Thursday, October 17, 2013
Pumpkin Whoopie Pie with Maple Cream Filling
These are soft and creamy and oh so good. I like to have one with a hot cup of tea or apple cider. A wonderful fall dessert to bring to any party. If you don't care for maple flavor, use a vanilla extract instead.
PUMPKIN WHOOPIE PIE
(makes 2 dozen)
*2 cups light brown sugar, packed
*1 cup vegetable oil
*1 1/2 cups pumpkin puree (fresh is even better)
*2 large eggs
*3 cups all-purpose flour, sifted
*1 teaspoon salt
*1 teaspoon baking powder
*1 teaspoon baking soda
*1 teaspoon pure vanilla extract
*1 tablespoon ground cinnamon
*1 1/2 teaspoon ground ginger
*1 1/2 teaspoon ground cloves
*3 cups powdered sugar
*1 cup cream cheese, softened
*1/2 cup butter, softened
*1 teaspoon maple extract
*1/2 teaspoon pure vanilla extract
*1 cup pecans, chopped fine (optional)
~Preheat oven to 350 degrees.
~Spray a cookie sheet with a cooking spray.
~In a large mixing bowl, mix brown sugar and vegetable oil.
~Add pumpkin puree, eggs & 1 teaspoon vanilla extract, mix well.
~Add sifted flour, salt, baking powder, baking soda, cinnamon, ground cinnamon, ground ginger & ground cloves, mix until incorporated.
~Drop dough with a cookie scoop (or a heaping teaspoon) onto prepared cookie sheet.
~Bake for 10-12 minutes.
~Remove from oven and cool on a wire rack.
~In a mixing bowl, beat butter on medium speed until smooth.
~Add cream cheese and beat until smooth.
~Add powdered sugar, 1/2 cup at a time, mix well.
~Mix in maple & vanilla extracts, beat until smooth.
~Turn half of the cooled pumpkin cookie upside down.
~Spoon approximately 1 tablespoon spoon of filling onto each half.
~Place another cookie, flat side down over the filling.
~Press down lightly so the filling spreads to the edges.
~Roll edges in chopped pecans.
~Place on a plate and cover with plastic wrap.
~Refrigerate for 30 minutes & serve.
`if you don't care for maple flavoring, just use 1 teaspoon of vanilla extract.