PUMPKIN GINGERBREAD WHOOPIE PIES

Oct 24, 2012

smitten ⋅ holiday, kiddos, sugars ⋅ cookies, dessert, pumpkin ⋅ 3 comments

Come on, everybody needs a little whoopie in their life!!  Flashback to the old Newlywed Game…….anyone?  Great flavors of the fall with the spices and pumpkin and don’t even get me started on how killer the cream cheese filling is.  Super cute to pack in cellophane for a party, if you were to roll the outside in holloween or fall colored sprinkles.  See smitten s’mores for packing ideas =)

 

for the whoopie cookie

1/4 cup (1/2 stick) unstalted butter-room temperature

3/4 cup brown sugar

1/2 cup pure pumpkin puree-not pie filling

1/2 cup molasses-I used light

1 large egg

1 tsp pure vanilla extract

3 cups flour

1/2 tsp kosher salt

2 tps ground ginger

1 tsp ground cinnamon

1/4 tps ground nutmeg

1 tps baking soda

plus 1/2 cup granulated sugar and 1 tps pumpkin pie spice for rolling

 

for the filling

3 cups powdered sugar

1/2 cup (1 stick) unsalted butter-room temperature

8 ounces cream cheese-room temperature

1 tsp pure vanilla extract

 

makes 24 cookies-12 whoopie pies

prep, chillin and baking time 5 hours-easier to make the dough the night before.

350°

 

In a stand mixer fitted with a paddle attachment cream together the butter and brown sugar.

Add the pumpkin-mix.

Slowly pour in the molasses with the mixer on low-scrape sides of bowl.

Add egg and beat on med high speed for 30 seconds-scrape sides of bowl.

Add vanilla-mix.

In a separate bowl add the flour, nutmeg, cinnamon, ginger, salt, and baking soda.  Use a big whisk to mix together.

Slowly add the dry four mixture to the mixer bowl with the wet ingredients.  Scrape sides and mix just until incorporated-do not over mix.

Pour the cookie dough onto a large sheet of plastic wrap.  Roll dough into a log like shape, covered completely with plastic and pop into the fridge for at least 4 hours-to overnight.  Pull out the cream cheese and butter to soften for the filling.

After chillin……

Preheat your oven to 350°  In a small bowl mix together the granulated sugar and pumpkin pie spice.  Line 2 large baking sheets with parchment paper-spray lightly with cooking spray, set aside.

After dough has rested and chilled, cut into 24 slices.

With your hands, roll the slices into balls and drop into the sugar mixture, rolling to coat.

Place the balls on the cookie sheets and flatten slightly with your hand or the bottom of a glass.

Pop into the oven for 10-15 min, until slightly brown around edges and middles are done.  Let cool completely on baking sheets or wire cooling racks before you fill them.

For the filling-beat together the softened butter and cream cheese with the whisk attachment in your mixer until smooth, very important that they are both at room temp. 

In a separate bowl, sift the powdered sugar to remove any lumps.

Add the sifted sugar to the mixer bowl and beat on med high speed until smooth.

Add the vanilla-mix and scrape sides of bowl.

Put the filling into a large ziptop bag.

Flip half of the cookies.

Snip of a corner of the plastic bag and squeeze on a tbls or so of filling onto the cookie-there might be some filling leftover, can be used for a base to a frosting or make the sacrafice to just eat it from the bag!!

Top with another cookie pressing lightly to sandwich together.

Cookies can be wrapped in wax paper and stored in the fridge for 3 days.  Serve with a hot cup of coffee or cold milk♥Enjoy

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