Tuesday, November 18, 2014

Pumpkin Whoopie Pies

Since I have an ass ton of squash, any new uses of squash are immediately tried.  This is one:

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Pumpkin Whoopie Pie

They were okay.  The family liked them a lot but they are quite a bit of work.  Maybe if I can get the kids to help, it would be fun.

Makes 18

For the little cakes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter
1 cup granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup Pumpkin Puree

For the cheese frosting

8 ounces of cream cheese
1 stick of butter
16 ounces of powdered sugar
1 tablespoon of vanilla

Preheat oven to 350° F.

Lightly grease or line four baking sheets with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 36 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


Make the cream cheese frosting.
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with the rest. Store in covered container in refrigerator.


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