It's a Keeper: Pumpkin Whoopie Pies

I hardly ever bake anything, so I was very proud of myself for trying Silvana Nardone and Christina Stanley-Salerno's recipe for Pumpkin Whoopie Pies from Every Day with Rachael Ray. I brought these to a party and they were definitely a hit. I got asked for the recipe numerous times.

So how did these little guys taste? I have no previous experience with Whoopie Pies (I actually had never heard of them before). They certainly aren't a standard thing where I'm from (California). It was basically like two cake/cookie things with cream cheese filling in the middle. Pretty easy to make even for a baking rookie like me.

Rach's magazine says these can be frozen for up to three days. Here's the recipe with my comments in brackets:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten [That whole room temperature eggs thing is really hard for me. I just don't plan that far ahead. So, I made my husband hold them for a few minutes.]
1 cup canned pure pumpkin puree [Use the rest of the can to make Pasta with Pumpkin and Sausage, which my husband contends is Rachael's best pasta recipe.]
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions:

1.Preheat the oven to 350°. Line two baking sheets with parchment paper.

2.In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3.Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. [I found smaller was better when eating these. They are pretty rich.]

4.Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5.Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

3 comments:

  1. These sound really really good!

    ReplyDelete
  2. They are amazing, had at a party. Yum

    ReplyDelete
  3. Angel from West newfield MaineFebruary 15, 2014 at 7:56 PM

    well, my neighbor made these with some kind of fresh lumpy bumpy crazy looking squash/pumpkin . I could not believe how awesome they were I asked him for the recipe right away but he did not give it to me yet. So here I am looking it up myself and I know this is it !!!! I will Iet you "know..

    ReplyDelete

Thanks for leaving a comment! Reading comments and responding to them is one of my favorite parts of having a blog, so thanks for contributing.