Pumpkin Whoopie Pies With Cream Cheese Filling |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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came from a Bon Appetit magazine..October 2005 this makes about 24 Ingredients:
2 -8 ounces cream cheese, room temperature |
1 cup powdered sugar |
1/2 cup stick butter, room temperature |
2 teaspoons vanilla extract |
2 3/4 cups flour |
4 1/2 teaspoons ground cinnamon |
2 teaspoons baking powder |
1 1/2 teaspoons ground nutmeg |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1 1/4 cups butter, room temperature |
1 1/2 cups sugar |
3 tablespoons dark molasses, robust flavor |
2 teaspoons vanilla extract |
4 large eggs |
1 1/4 cups canned pumpkin puree |
1/2 cup buttermilk |
Directions:
1. to prepare FILLING:.
2. preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl - to blend - add eggs one at a time, beating till well blended after each addition - beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
3. Line 2 rimmed baking sheets with parchment paper - drop dough by rounded tablespoons onto prepared pans about 2 apart.
4. bake cookie sheets one at a time until toothpick inserted near the center comes out clean - about 13 minutes.cool cookies on sheets - repeat with remaining dough -
5. spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich - .
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