October 5, 2011

Pumpkin whoopie pies are a treat to make and eat (Betty Cichy, October 5, 2011, Philly Burbs)

Cookies:

1½ cups puréed winter squash or pumpkin (or a 15-ounce can of pumpkin)

2 large eggs

2 cups brown sugar

1 cup vegetable oil

2 tablespoons molasses or dark corn syrup

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3 cups unbleached all-purpose flour

Filling:

1 tablespoon unflavored gelatin

2 tablespoons cool water

½ cup (1 stick) unsalted butter

½ cup (4 ounces) cream cheese (reduced fat or full fat)

2½ cups confectioners' sugar

2 tablespons finely chopped chrystallized ginger

Preheat the oven to 375 degrees. Lightly grease (or line with parchment) two large baking sheets.

To  make the cookies: In a large bowl, beat together the squash or pumpkin, eggs, brown sugar, oil and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder and baking soda.

Add the flour to the wet ingredients and beat for 1 minute, until the mixture is well combined. Scrape the bottom and sides of the bowl, then beat for a short time just to make sure everything is thoroughly mixed. Using a muffin scoop or a ¼-cup measure, drop the batter onto the prepared baking sheets, spacing 2 inches apart to allow for spreading.

Bake the cookies for 10 to 12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.

To make the filling: In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften.

In a large mixing bowl, beat together the butter and cream cheese until fluffy. Heat the gelatin and water very gently (in a larger bowl of hot water, or at lower power in the microwave), stirring to dissolve the gelatin. (Heat just until the gelatin liquefies; do not boil.)

Add half the confectioners' sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine. Add the remaining confectioners' sugar, mixing until blended, then stir in ginger.

To assemble: Spread the flat side of half the cookies with the filling, using 2 generous tablespoons for each cookie. Top with the remaining cookies. For best storage, wrap each cake individually in plastic wrap.

Makes 12 4-inch whoopie pies.

Recipe from "The King Arthur Flour Cookie Companion" (The Countryman Press, 2004, $29.95)

Posted by at October 5, 2011 6:42 PM
  

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