Pumpkin Whoopie Pies
Have you ever played the "If I won the lottery, I would..." game? We don't really buy lottery tickets, but sometimes, when the payout gets really, really high, we buy a ticket for fun.…
Have you ever played the "If I won the lottery, I would..." game? We don't really buy lottery tickets, but sometimes, when the payout gets really, really high, we buy a ticket for fun. I think the most fun thing about it is dreaming about how we'd spend our windfall, where we'd travel, who we'd help...it's good for a little bit of practically-free entertainment and good conversation.
I do the same thing when it comes to bakeries. Sometimes I like to scope out quaint buildings and dream about opening my own little shop. I've planned out menus, thought about decor and ambiance, even written a business plan or two. Maybe someday.
I can tell you that these would totally be on the menu. Yep, I think about things like that. I think about imaginary menus for imaginary bakery.
That's not weird, is it?
These whoopie pies are a fun way to mix up your fall treats - the cookie is actually more like cake, it's soft and, thanks to the pumpkin, very moist. The pumpkin cream cheese filling is sweet and tangy, and definitely an indulgent treat. But seriously, we deserve a treat. We can't all win the lottery. Doesn't mean I'll stop dreaming about it. Enjoy!Pumpkin Whoopie Pies
Have you ever played the "If I won the lottery, I would..." game? We don't really buy lottery tickets, but sometimes, when the payout gets really, really high, we buy…
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup pumpkin puree
- 4 Tablespoons heavy cream
- 2 pounds powdered/confectioners sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
In a large bowl, beat together butter and cream cheese until smooth and fluffy. Add pumpkin puree,
cinnamon, nutmeg and salt and beat just until combined. Slowly add confectioners sugar, a cup at a time and
beat to combine. Once the mixture starts to get very stiff and hard to beat, add the heavy cream and beat
well. Slowly add the rest of the confectioners sugar and beat for 4-5 minutes or until light and fluffy. Spread
mixture on to the cooled pumpkin cookies. (I put my frosting in a piping bag, you could also spoon it into a
large plastic storage bag and snip on of the corners off for the same effect.) Sandwich the cookies together,
pressing slightly to spread the filling to the edges. Store refrigerated in an airtight container until ready to
serve. Enjoy!
Adapted from: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Notes
Adapted from: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
I just made these and they are yummy! I like that the cakes taste like pumpkin and spice rather than sugar. But the frosting turned out quite heavy and needed more salt to suit my taste. It also made about three times more than what I needed for 18 pies. Next time I would definitely cut the frosting recipe in half.
Valuable post . Talking of which , if anybody is searching for a service to merge some PDF files , my assistant came across announcement here
http://goo.gl/108KtK