Pumpkin Whoopie Pies With Cream Cheese Filling |
|
 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 24 |
|
Thses are from Bon Appetit. Ingredients:
16 ounces cream cheese, room temperature |
1 cup powdered sugar |
1/2 cup unsalted butter, room temperature |
2 teaspoons vanilla extract |
2 3/4 cups all-purpose flour |
4 1/2 teaspoons ground cinnamon |
2 teaspoons baking powder |
1 1/2 teaspoons ground nutmeg |
1 1/2 teaspoons ground ginger |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1 1/4 cups unsalted butter, room temperature |
1 1/2 cups sugar |
3 tablespoons dark molasses |
2 teaspoons vanilla extract |
4 large eggs |
1 1/4 cups pumpkin puree (canned) |
1/2 cup buttermilk |
Directions:
1. For the Filling: Beat Cream Cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
2. For the Cookies: Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
3. Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition.
4. Beat in pumpkin.
5. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.
6. Line 2 rimmed baking sheets with parchment. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes.
8. Cool cookies on sheet.
9. Repeat with remaining dough. (Can be made 8 hours ahead. Let stand at room temperature.).
10. To Assemble: Spread 2 tablespoons filing on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining cookies and filling.
|
|