pumpkin whoopie pie w/ bourbon cream cheese fillin
Category
Desserts - Breads
Sub
Category
None
Servings
30
Ingredients
For the pumpkin whoopie cookies-
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 Tablespoons Pumpkin Pie Spice
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons bourbon (or replace with 1-2 teaspoons vanilla extract if desired)
Instructions
Make the cookies- Preheat oven to 350 degrees. Line two baking
sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking
soda, cinnamon, ginger, and cloves; set aside. In another large
bowl, whisk together brown sugar and oil until well combined.
Add pumpkin puree and whisk until combined. Add eggs and
vanilla and whisk until well combined. Sprinkle flour mixture
over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop
heaping tablespoons of dough onto prepared baking sheets,
about 1 inch apart. (I found that it was easier to create well-
formed circles if I piped the dough. If you have a real piping
bag, use that, but if not, a ziploc bag snipped at a corner will do
just fine.) Transfer to oven and bake until cookies are just
starting to crack on top and a toothpick inserted into the center
of each cookie comes out clean, about 15 minutes (for regular-
sized cookies) and 13-14 minutes for mini cookies. Let cool
completely on pan.
Make the filling- Sift confectioner' sugar into a medium bowl; set
aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat butter until smooth. Add cream cheese and
beat until well combined. Add confectioners' sugar and vanilla
(or bourbon, if using), beat just until smooth. (Filling can be
made up to a day in advance. Cover and refrigerate; let stand at
room temperature to soften before using.)
Assemble the whoopie pies- Line a baking sheet with parchment
paper and set aside. Transfer filling to a disposable pastry bag
and snip the end. When cookies have cooled completely, pipe a
large dollop of filling on the flat side of half of the cookies.
Sandwich with remaining cookies, pressing down slightly so that
the filling spreads to the edge of the cookies. Transfer to
prepared baking sheet and cover with plastic wrap. Refrigerate
cookies at least 30 minutes before serving and up to 3 days.
Originally Submitted
8/7/2011
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