Just When You Thought Pumpkin and I Were Over…

23 Oct

What’s that? You’ve stocked up on pumpkin puree this Fall? You don’t know what else to bake with them? It’s flavor is just too delicious to go unused? Fear not. I bring you one of the most delectable pumpkin desserts. Pumpkin Whoopie Pies!

I’m ashamed to say this … but prior to my baking sesh this morning, I’ve never actually had a whoopie pie. I know, I know, throw me to the wolves. My mom on the other hand, is all about the whoopie pie, she absolutely loves them, and after stumbing upon a pumpkin whoopie pie recipe, I knew I couldnt resist. Whoopie pies, where have you been all my life? These maple creme filled pies may have made it to my top five favorite desserts.

Ingredients–Whoopie Pies
Recipe from Joy of Baking

-3 cups all purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-2 tablespoons pumpkin pie spice
-1/2 teaspoon salt
-1 cup unsalted butter, room temperature
-2 cups light brown sugar
-2 large eggs, room temperature
-1 teaspoon pure vanilla extract
-1 – 15 ounce can pumpkin puree

Directions
-Preheat oven to 350 degrees and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
-In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
-In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons of the batter onto the prepared baking sheet, spacing about 2 inches apart.
-Bake for about 10 – 12 minutes or until the tops of the cookies, when lightly pressed, spring back.

Ingredients–Filling
-1/2 cup vegetable shortening
-1/2 cup butter, at room temperature
-1 cup confectioners sugar
-1 1/3 cups Marshmallow Fluff
-1/4 teaspoon salt dissolved in 1 tablespoon of water
-1 1/2 teaspoons vanilla extract
-3 tablespoons real maple syrup

-Combine your vegetable shortening, butter, confectioners sugar,maple syrup, and marshmallow fluff and beat on medium
-Add in salt and vanilla
-Beat on medium speed for 30 seconds or until light and fluffy
-Flip over whoopie pie and pipe filling on
-Take a second whoopie pie and lay the flat side down over the cream filling
-Gently press down to evenly push the filling to the outer edge

Fluffy marshmallow filling sandwiched between two moist pumpkin “cookies” make unforgettable pumpkin whoopie pies–the perfect hand-held snack you just won’t be able to resist! And who doesn’t love saying whoopie?!

xo, frillyfab

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2 Responses to “Just When You Thought Pumpkin and I Were Over…”

  1. pinsplace October 23, 2011 at 4:14 pm #

    That looks absolutely delicious…
    Piniel

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