Pumpkin Whoopie Pies with Cream Cheese Filling
Sept 17, 2024 22:23:33 GMT -5
Post by PrisonerOfHope on Sept 17, 2024 22:23:33 GMT -5
Pumpkin Whoopie Pies with Cream Cheese Filling
Soft, cake-like pumpkin cookies sandwich tangy cream cheese filling (or mascarpone filling) in these pumpkin whoopie pies.
Total Time 1 hour 30 minutes
Servings 9 whoopie pies
Ingredients
3/4 cup unsalted butter at room temperature (170 grams)
1/2 cup granulated sugar (110 grams)
3/4 cup lightly packed dark brown sugar (light brown sugar works, too) (154 grams)
2 large eggs at room temperature
2 3/4 cup all-purpose flour (346 grams)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup whole milk (120 milliliters)
1/4 cup vegetable oil (60 milliliters)
1 cup pumpkin purée (250 grams) (see note)
1 teaspoon vanilla extract
Cream cheese buttercream
1 cup unsalted butter at room temperature (226 grams)
8 ounces cream cheese or mascarpone at room temperature (do not use cream cheese spread)
1 cup powdered sugar (120 grams)
1 teaspoon vanilla extract
1 pinch kosher salt
Instructions
Preheat oven to 350° F
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices.
In a glass measuring cup, add the milk, oil, vanilla, and pumpkin. Combine thoroughly.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium until, until the mixture is lighter in color and fluffy.
Add one egg to the butter mixture and beat on medium-low speed until totally combined. Scrape the bottom and sides of the bowl and repeat with the second egg.
With the mixer on low speed, add one-third of the dry ingredients into the butter mixture. After it fully incorporates, pour in half of the liquid mixture. After the liquid incorporates, repeat the process until everything has been combined, ensuring to end with the dry ingredients.
Do not over-mix. Turn the mixer off the moment the last bits of flour disappear. Then give it a stir, making sure to scrape the bottom and the sides for any unincorporated ingredients.
Using a 1/4-cup muffin or cookie scoop, portion out the batter, 6 per-sheet. Try to keep them as circular as possible, you can also use a spoon to help shape them.
Bake for 16 minutes, carefully switching and rotating the trays halfway through. You should see them slightly brown on the bottoms of the edges, and the tops spring back when gently touched. (They will look pale and not orange — don’t panic. They develop color as they sit.)
Let them cool on the sheets for 3 minutes then transfer to a wire rack to cool completely.
Repeat with remaining batter.
For the buttercream
In a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar until light in color and fluffy.
Add the cream cheese or mascarpone, as well as the vanilla, and beat until combined.
Scrape the bowl, then dump in the powdered sugar and a pinch of salt.
Beat the mixture at medium speed until it has all come together.
Scrape down the sides of the bowl, then turn the mixer to low and let it run for about three minutes. This will help rid the buttercream of air bubbles.
Using a piping bag with a circular tip, or a Ziploc bag with the corner cut out, top half of the whoopies, then sandwich them with the other halves. Enjoy!
Notes
(Note: For this recipe, I prefer the organic pumpkin puree brands from Trader Joe’s and Whole Foods, but traditional brands like Libby’s will still work.)
link
Soft, cake-like pumpkin cookies sandwich tangy cream cheese filling (or mascarpone filling) in these pumpkin whoopie pies.
Total Time 1 hour 30 minutes
Servings 9 whoopie pies
Ingredients
3/4 cup unsalted butter at room temperature (170 grams)
1/2 cup granulated sugar (110 grams)
3/4 cup lightly packed dark brown sugar (light brown sugar works, too) (154 grams)
2 large eggs at room temperature
2 3/4 cup all-purpose flour (346 grams)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup whole milk (120 milliliters)
1/4 cup vegetable oil (60 milliliters)
1 cup pumpkin purée (250 grams) (see note)
1 teaspoon vanilla extract
Cream cheese buttercream
1 cup unsalted butter at room temperature (226 grams)
8 ounces cream cheese or mascarpone at room temperature (do not use cream cheese spread)
1 cup powdered sugar (120 grams)
1 teaspoon vanilla extract
1 pinch kosher salt
Instructions
Preheat oven to 350° F
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices.
In a glass measuring cup, add the milk, oil, vanilla, and pumpkin. Combine thoroughly.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium until, until the mixture is lighter in color and fluffy.
Add one egg to the butter mixture and beat on medium-low speed until totally combined. Scrape the bottom and sides of the bowl and repeat with the second egg.
With the mixer on low speed, add one-third of the dry ingredients into the butter mixture. After it fully incorporates, pour in half of the liquid mixture. After the liquid incorporates, repeat the process until everything has been combined, ensuring to end with the dry ingredients.
Do not over-mix. Turn the mixer off the moment the last bits of flour disappear. Then give it a stir, making sure to scrape the bottom and the sides for any unincorporated ingredients.
Using a 1/4-cup muffin or cookie scoop, portion out the batter, 6 per-sheet. Try to keep them as circular as possible, you can also use a spoon to help shape them.
Bake for 16 minutes, carefully switching and rotating the trays halfway through. You should see them slightly brown on the bottoms of the edges, and the tops spring back when gently touched. (They will look pale and not orange — don’t panic. They develop color as they sit.)
Let them cool on the sheets for 3 minutes then transfer to a wire rack to cool completely.
Repeat with remaining batter.
For the buttercream
In a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar until light in color and fluffy.
Add the cream cheese or mascarpone, as well as the vanilla, and beat until combined.
Scrape the bowl, then dump in the powdered sugar and a pinch of salt.
Beat the mixture at medium speed until it has all come together.
Scrape down the sides of the bowl, then turn the mixer to low and let it run for about three minutes. This will help rid the buttercream of air bubbles.
Using a piping bag with a circular tip, or a Ziploc bag with the corner cut out, top half of the whoopies, then sandwich them with the other halves. Enjoy!
Notes
(Note: For this recipe, I prefer the organic pumpkin puree brands from Trader Joe’s and Whole Foods, but traditional brands like Libby’s will still work.)
link
