 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
These Whoopie pies got dressed for Halloween - with seasonally orange cookies and gross-out green (but still delicious!!) cream filling. The cookies can be prepped a month ahead of time, covered tightly in plastic wrap and frozen. Make the filling just before usling. A great recipe for our local newspaper!! Ingredients:
2 1/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
1 tablespoon cinnamon |
1/2 teaspoon unsalted butter, softened to room temperature |
1 cup light brown sugar, packed |
1 large egg, room temperature |
1 teaspoon vanilla |
1/2 cup canned pumpkin |
1 cup buttermilk |
5 -6 drops orange food coloring |
1 1/2 cups unsalted butter, softened to room temperature |
2 1/2 cups powdered sugar |
1 tablespoon vanilla |
1/4 teaspoon salt |
5 cups marshmallow cream |
2 tablespoons green food coloring |
Directions:
1. Heat oven to 350°F Line 2 baking sheets with parchment paper.
2. COOKIES: In a medium bowl, whisk together flour, soda, baking powder, salt and cinnamon, Set aside.
3. In large bowl, combine butter, and brown sugar. Use and electric mixer on medium to beat until fluffy, 3-4 minutes. Beat in eggs and vanilla.
4. Add pumpkin and mix to combine. Reduce mixer to low, then add flour mixture and buttermilk alternately, beginning and ending with flour.
5. Add orange food coloring, then beat until evenly blended.
6. Portion16 mounds of batter (1/4 cup each) onto prepared baking sheets, leaving 2 inches between each.
7. Bake , rotating sheets top to bottom and front to back halfway through, until light golden brown and a toothpick inserted at the center comes out clean, 10-12 minutes.
8. Transfer cookies to a cooling rack and cool completely.
9. FOR FILLING: When cookies are completely cool, prepare filling. In a large bowl, comine butter and powdered sugar. Use an electric mixer on medium to beat until smooth (it will look crumbly at first). Beat in vanilla and salt.
10. Add marshmallow and beat until smooth, then add green food coloring and beat until evenly colored.
11. To assemble, arrange 8 cookies on the counter, flat sides up. Divide filling evenly among cookies, about 1/2 cup per cookie, and spread in an even layer.
12. The filling can also be piped onto the cookies.
13. Place a second cookie, flat side down, over filling on each. If you store the pies in the refrigerator, remove them about 1 hour before serving.
|
|