Monday, August 30, 2010
Pumpkin Whoopie Pies-shared from What Megan's Making
1 stick butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin
1 tbsp pumpkin pie spice
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 2/3 cups flour
1/2 stick butter, softened
4 oz cream cheese, chilled(although mine was softened)
1 cup powdered sugar
2 pinches of salt
1/2 tsp vanilla
a few shakes of cinnamon
Preheat oven to 350 degrees. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in eggs,pumpkin, spices, 1 tsp vanilla, baking powder, baking soda, and salt. Using a rubber spatula fold in flour.
Drop dough into small mounds of batter, evenly spaced.(I used my small dough scooper). Bake until springy to the touch about 10 mins. Transfer to a rack to cool completely.(The recipe does say to line the baking sheet with parchement paper, but I had non-stick pans so I didn't need to)
For the icing; cream the butter and cream cheese together. Add in teh sugar, salt, vanilla, and cinnamon. Mix on low until blended, then beat on high until fluffy, about 2 mins.
Spread the flat side of the cake with icing and top with another cookie.
**These were really good and not to difficult to make! I should have subbed half applesauce half butter in the cake recipe but i wasn't even thinking about it at the time! The cakes were really moist...I wasn't sure how I felt about the icing. I had one this past fall and the filling was delicious, this wasn't it but it worked well. Next time I will flatten the cakes a little more before baking so they are a bit flatter vs. the rounded cake. They did not spread out at all.