Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Yeah, fall is here again and that officially means pumpkin everything. My mother-in-law even had the cute idea of going to the grocery store and buying everything that is “pumpkin spice” flavored in some way. Turns out, that’s a lot of stuff, including staples like Cheerios. In honor of our pumpkin picking and decorating this past weekend I made these pumpkin cookies to take along. Who doesn’t love whoopie pies, especially ones like these, that have marshmallow filling? I liked them so much I used the filling in a pumpkin spiced donut I made as a follow up. Even in 80 degree fall weather, nothing beats a pumpkin treat and cider. Try these out and I think you’ll agree.

Makes 24 small cookies

Ingredients

  • 2 c flour
  •  1 tbsp cinnamon
  •  1 tsp ginger
  •  1 tsp cloves
  •  3/4 tsp nutmeg
  •  1/2 tsp baking soda
  •  1/4 tsp salt
  •  2 sticks butter
  •  3/4 c dark brown sugar
  •  2 tbsp light molasses
  •  3 tbsp sour cream
  •  1 small egg or 1 extra large egg beaten and split as best you can
  •  1 tsp vanilla extract
  •  3/4 c canned pumpkin

Marshmallow Filling

  • 2 tsp gelatin
  •  3 tbsp water + 2 tbsp water
  •  1/3 c sugar
  •  1/4 c light corn syrup
  •  1 tsp vanilla
  •  1/2 c powdered sugar
  •  1 8 oz package cream cheese

Directions

  1. Combine butter brown sugar and molasses. Beat on medium speed for 2-3 minutes or until light and fluffy. Turn the mixer to low and add the sour cream, egg and vanilla and beat a few a minutes longer. Beat in spices, baking soda, salt and half the flour. Beat in pumpkin. Beat in the second half of the flour. Chill 30 minutes.
  2. Preheat oven to 350. Line baking trays with parchment paper. Scoop heaping tablespoonfuls of dough about 2 in apart and place on the baking sheet. Pat down lightly to a disc shape. Bake for 12-15 minutes until lightly brown and just firm in the center. Let cool completely.

Filling

  1. Sprinkle gelatin over the three tbsp water and set aside for about 5 minutes. In a heavy saucepan over medium heat mix granuatled sugar, corn syrup and 2 tbsp water until well blended. Raise the heat to high and bring to a full boil. Boil for 30 seconds and then remove from the heat. Stir in the gelatin mixture until it dissolves completely. Add the vanilla. Beat with a mixers on medium speed slowly until white, stiff peaks form, about 5 minutes. Set the speed to low and add in the powdered sugar. Turn the mixer up to medium and add the cream cheese, beating until the mixture is smooth.

Sandwich two cookies together with a generous dollop of filling in the middle.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

 

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