Friday, May 21, 2010

Pumpkin with Cream Cheese Whoopie Pie

One last post on Whoopie Pies....

Inside the book is all these recipes for how to make the "cake part" of the Whoopie Pie.
As well as all the creams....Which as you can see, once you get the hang of it then you could make any flavor/kind you wanted.

My pick for today's recipe is-- Pumpkin Whoopie Pie with Cream Cheese Filling
These would be cute with little bows around them, served at a party. They would also be great in a little goody bag. 

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter, at room temperature
1 1/2 cups solid pack pumpkin
1 egg
1 teaspoon vanilla

Position a rack in the center of the oven and preheat the oven to 350 f. Line two baking sheets with parchment paper. Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt, onto a sheet of waxed paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar and butter on low speed  until just combined. Add the pumpkin, then the egg, beating well. Add the vanilla and beat until combined.
Add the flour mixture and beat on low until just incorporated, scraping down the sides of the bowl. Using a small ice-cream scoop or 2 tablespoon scoop, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.
Bake one sheet at a time for about 15 minutes each, or until the cakes begin to crack an are firm to the touch. Let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
Makes about 30 four inch cakes

Cream Cheese Filling:
4 ounces of cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 1/2 cups (one 16 ounce box) confectioners' sugar
1 teaspoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium, beat until cream and smooth, about 4 minutes.

Add in between the cooled cakes and enjoy!

(Recipes by Sarah Billingsley and Amy Treadwell. Pictures by Antonis Achilleos)


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