Thursday, September 5, 2013

Pumpkin Whoopie Pies

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So even though it's still 100° in the Dallas area, I'm trying my best get into the Fall spirit along with what seems like the rest of the Country. I've been dying to make (and EAT) something with pumpkin in it. I've had this can of pumpkin in my pantry starting me down every time I walk in, so yesterday I went for it! I'm so glad I decided on these. They are pure deliciousness and will totally get you into the Fall spirit!

1 Stick Butter, melted
1 2/3 Cups All-Purpose Flour
1 Cup Brown Sugar, packed
1 Cup Canned Pumpkin Puree (NOT pumpkin pie mix)
2 Large Eggs, slightly beaten
2 1/2 Teaspoons Pumpkin Pie Spice
1 1/2 Teaspoons Vanilla Extract
3/4 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
Frosting/Icing of your choice to fill, I used this recipe: White Cloud Icing

Pre-heat oven to 350 degrees.

In a large mixing bowl, whisk the melted butter and brown sugar together until smooth. 

Whisk in the slightly beaten eggs, the pumpkin puree, vanilla extract, pumpkin pie spice, baking powder, baking soda and the salt. Stir in the flour just until everything is combined evenly.

Using a ice cream or cookie scoop, scoop out 12 mounds of batter and place on a cookie sheet lined with aluminum foil coated in cooking spray (or a baking mat/parchment paper), repeat process with another 12 once those come out. ***I wanted extra-big whoopie pies this time, so I used a large ice cream scoop and made 6 total whoopie pies, which was 12 halves***

Bake 10-12 minutes, or until they are springy to the touch. Transfer to a baking rack to cool completely before adding any filling.

Pipe (I simply added my filling to a sandwich bag and snipped off one of the corners and was good to go!), or spread with a knife, the flat bottom of 12 of the whoopie pies with the filling of your choice, then top with the remaining 6 pies. *I used this recipe for my filling: White Cloud Icing

Makes 12 Whoopie Pies.

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