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Mini Pumpkin Whoopie Pies

November 12, 2010

It’s about time i made whoopie pies. I don’t know why i didn’t make them sooner. Yes, more pumpkin, too. I made mini ones this time, as a test batch for this upcoming Sunday. I’ll be selling these as well as a few other things at Artists and Fleas in Williamsburg, Brooklyn. If you’re in the area, stop by!

The texture of the cake is the most exciting thing i’ve tasted in a while. It has a super thin chewy outside and then soft and creamy inside. They reminded me of soft cinnamon pumpkin waffles. I went with the classic cream cheese frosting as well, but added a little buttermilk to it when i was whipping it to make it ultra creamy.

Mini Pumpkin Whoopie Pies
Adapted from Baked: New Frontiers in Baking
* 3 cups all-purpose flour
* 1 tsp. salt
* 1 tsp. baking powder
* 1 tsp. baking soda
* 2 Tbsp. ground cinnamon
* 1 Tbsp. ground ginger
* 2 cups firmly packed brown sugar
* 1 cup vegetable oil
* 3 cups pumpkin puree, chilled
* 2 large eggs
* 1 tsp. vanilla

Cream Cheese Filling Ingredients:

* 3 cups confectioners’ sugar
* 1/2 cup unsalted butter, softened
* 8 oz. cream cheese, softened
* 1 tsp. vanilla

Method:

For the whoopie pies:

Preheat oven to 350 degrees. Line 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, and ginger; set aside. In another 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 teaspoon, drop small amount of dough onto prepared baking sheets, about 1-inch apart. Transfer to oven and bake until cookies are just starting to crack on top and toothpick inserted into the center of cookie comes out clean, about 15 minutes. Let cool completely on pan.

For the cream cheese filling:

Sift confectioners’ 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, beat just until smooth, as you’re beating the ingredients together, pour in about a tablespoon of buttermilk.

Once cookies are cooled, spoon a teaspoon of frosting onto one cookie’s flat side. take another cookie, and sandwich together, pressing down slowly and not too hard. Make circular movements as you’re pressing down, this should ease the frosting out to the edges.

Place cookies on baking sheet with parchment paper and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving.

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