Pumpkin Whoopee Pies
From shandy 14 years agoIngredients
- cookies shopping list
- 1 (15-ounce) can pumpkin puree shopping list
- 2 large eggs shopping list
- 3/4 cup vegetable oil shopping list
- 2 cups granulated sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 teaspoon fresh ground nutmeg shopping list
- 4 cups all-purpose flour shopping list
- 4 teaspoons baking powder shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon table salt shopping list
- Filling shopping list
- 8 tablespoons unsalted butter (1 stick), softened but still cool shopping list
- 4 ounces cream cheese (1/2 package), at room temperature shopping list
- 3/4 cup marshmallow Fluff (3 1/2 ounces) shopping list
- 1/4 teaspoon table salt shopping list
- 1 teaspoon vanilla extract shopping list
- 1 1/4 cups confectioners' sugar , sifted shopping list
How to make it
- Instructions
- 1. For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
- 2. Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
- 3. Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. (You should fit nine scoops of dough on each sheet.) Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
- 4. For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar, beating until smooth, about 1 minute.
- 5. Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).
Easy and Fun!
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People Who Like This Dish 3
- boosan21 Pleasant Valley, CT
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- shandy Tacoma, WA
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