Hey.
Sorry I've been away. Let's not dwell. So much has happened since my last post, but I didn't want you to think I'd forgotten about you.
Which is why I brought you pumpkin whoopie pies. Think of it as a humble offering of love and respect from me to you. Let's not stay away from each other that long ever again, okay? I think we should hug.
Do you have big plans for Thanksgiving? Are you spending it with loved ones at your own house, or are you traveling over the river and through the woods? Whatever you're doing, I highly recommend these as your submission for the feast that is to be.
Please disregard my embarrassingly dry cuticles and little bits of nail polish. Clearly not a priority.
The whoopie pies in this recipe are super luscious. Such a great word that almost encompasses the texture and taste of these little guys. A whoopie pie is somewhere between a cookie and a cupcake. Both spongy, sweet, and easily inhaled, with the right about of spice vs. pumpkin. Oh... and there's bourbon. Aren't you so glad we're friends?
Pumpkin Pie Whoopie Pies with Whipped Bourbon Maple Filling
Adapted from the King Arthur Flour Cookie Companion.
The Cookies:
1 1/2 cups (15 oz can) pure pumpkin
2 large eggs
2 cups brown sugar, packed
1 cup vegetable oil
2 tablespoons molasses
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3 cups all-purpose flour
*preheat the oven to 375 degrees; line two large baking sheets with parchment paper*
In the bowl of a standing mixer, beat together the pumpkin, eggs, brown sugar, vegetable oil, and molasses. Scrape down the sides of the bowl and then beat in the salt and spices.
In large separate bowl, whisk together the baking soda, baking powder, and flour. Add the dry mixture to the pumpkin mixture and beat for 1 minute. At this point the batter will seem almost too runny. Don't worry! It will hold its shape and puff up nicely. Using a muffin scoop or a tablespoon, drop the batter onto the prepared lined baking sheets. Have a small cup of water near by, and dip your finger tip into the water. Use your wet finger to gently pat (not drag) the top of each mound of batter until the rougher edges are gone. This will ensure your whoopie pies have that beautiful dome shape to them.
Bake the cookies for 10-12 minutes in the upper 1/3 and lower third of the oven, rotating the cookie sheets halfway through the baking process. They should bounce when you pat them with your finger. Remove from the oven and transfer to a wire rack to cool completely before filling.
The Filling:
1 cup vegetable shortening
1 cup powdered sugar, unsifted
1 3/4 cup marshmallow creme (spray the inside of the measuring cup with non-stick cooking spray to make it easier)
1/4 teaspoon salt
1/2 teaspoons pure vanilla extract
2 tablespoons maple syrup
2 tablespoons bourbon
In a medium-sized bowl, beat all of the ingredients together on high until light and fluffy. Fill a pastry bag fitted with a star tip and pipe onto half of the cookies (the flat sides, not the dome sides). Top with the un-frosted pie "lids".
Whoopie pies should ideally be wrapped individually and stored at room temperature. If you don't want to wrap them, you can put them on a platter that has been lined with parchment paper, and then make another layer of parchment paper and place another layer of cookies on top, etc. Keep under a dome or sealed with cling wrap for up to 5 days.
