Thursday, February 7, 2013
Pumpkin Whoopie Pies
Oh well, I did it! I recently found the coolest cook book at work called, "The Whoopie Pie Book", and just had to take it home! That's the fun thing about working at a library..I get to see all the newest coolest cook books that are checked in and out by other food lovers.
The first time I ever made Whoopie Pies, they turned out awful. I mean, really awful. I don't know what happened, but they turned out flat, crumbly, and under cooked. I followed the recipe, I did! I was making them just for Happy, and it was a huge disappointment. To me, and to him. Sigh.
When I found the book, I checked it out, and decided I was going to try again and make these Whoopie Pies work, if it was the last thing I did! And they turned out just like the pictures! ....Okay...maybe not just like them, but pretty close.
Pumpkin Whoopie Pies
Made 12 medium pies
Adapted from The Whoopie Pie Book
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp salt
1 cup brown sugar
1/2 cup vegetable oil (I used coconut oil)
3/4 cup pumpkin puree, fresh or canned
1/4 cup milk
1 large egg
Preheat oven to 350. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, spices and salt, and mix well.
In a separate bowl, combine the brown sugar, oil, pumpkin puree and milk until smooth. Add the egg and whisk to combine. Gradually add the dry ingredients, mixing well until fully incorporated. Chill for 30 minutes.
Drop small or large scoops of batter, about 2 inches apart, onto the prepared baking sheets. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 for mini whoopies, until the cakes are left with a slight impression when touched with a finger.
Remove from oven to a wire rack and cool completely.
Cream Cheese Filling
2 2/3 cups confectioners' sugar
4 Tbls. butter, softened
4 ounces cream cheese, softened
1/2 tsp. pure vanilla extract
1 tsp. maple syrup
Whip the softened butter until smooth. Add cream cheese and whip together, scraping down the bowl once. Gradually add confectioners' sugar until the mixture comes together in a light and fluffy texture. Add the vanilla and maple syrup (if using) and mix well.
Use right away or chill until ready to use. Will keep in a sealed container in the fridge for up to 7 days.
This got better reviews from some of the Princesses than it did from the Dwarfs. The Dwarfs aren't big fans of pumpkin or cream cheese frosting (boo!!). Oh well! Rapunzel licked her lips and said, "This is DELICIOUS, aunt Raine!" Belle, Fairy Godmother, Fairy Godmother's friend and I loved these :) I think next time I'll be making the chocolate Whoopie Pies with marshmallow filling! Yum-o!
P.S. How do you like the new look to my blog? Diana from Custom Blog Designs did it for me! She was amazing to work with and so fun! I highly recommend going through her! The art came from JDarnell. So pretty, right?! :) Alright, I'll stop ooohing and ahhhing!
Blogs I'm linked with: Mandatory Mooch, Marly's This and That, My Turn For Us, Diana Rambles, Sweet Boutique, Six Sisters' Stuff, Two Succulent Sisters, The Best Blog Recipes, Life on Lakeshore Drive, This Gal Cooks, Couponing & Cooking, The Plaid & Paisley Kitchen, Spatulas on Parade, Love Bakes Good Cakes, Fluster Buster, Kitchen Meets Girl, Lady Behind the Curtain, Hungry Little Girl