Okay. So originally I found the recipe for these on Tastespotting, which linked me to Live Love Pasta’s recipe here. I asked our wonderful and lovely and very talented friend Erika, very very nicely, to make them for us. Which, excitingly, she did. :) I took some photos and we all devoured them (like most of the goodies people share with us here at Parker House). Which seems like it should be simple enough, right?

And then I tried to track down the recipe. It turns out that Live Love Pasta kinda got the recipe from Brown Eyed Baker. Who seems to have gotten it from a friend. Who really, it turns out, adapted it from the cookbook Baked. But don’t forget that Live Love Pasta also seems to have gotten the recipe from the Very Best Baking. And then it turns out that Erika actually used the pie recipe from Martha Stewart… ha ha. So it seems I’m not the only one who has seen this recipe and thought it sounded amazing and delicious. Especially during October/November/Pumpkin Season. :)

Below, you’ll find the recipe used for these pictured above. Please enjoy! :D

For the Whoopie Pies:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

For the Maple-Cream Cheese Filling
1.5 cups confectioners sugar
4 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
1.5 tablespoons maple syrup
½ teaspoon vanilla extract

 

Directions:

Preheat oven to 375 degrees F.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

To make the filling, beat the butter on medium speed until smooth, about 3 minutes. Add the cream cheese and continue to beat, about 2 minutes. Gradually add the confectioners sugar, then add the maple syrup and vanilla and beat until smooth.

One the whoopie pies are completely cooled, you can start to assemble. To assemble the whoopie pies, turn half upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another on top, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edge.  Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

As always, let me know how it goes! :D

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