Pumpkin Whoopee Pies

pumpkin whoopie-023

Pumpkin Whoopee Pies
Beth and I spent the weekend makin’ whoopee…pies, that is.  It all started when Beth saw that Marzcyk’s was selling pumpkin whoopee pies, and we decided to try to make some of our own.  Since Beth is the pastry chef to my savory chef, we decided to work together.  We combined a recipe for pumpkin spice cake that we found in Real Simple with a mascarpone cheese pie filling from a Naked Chef recipe, and the result was deliciousness, although the filling could have used a bit more vanilla.  Also, if we try it again I might try to dink around with the “cookie” recipe to make them a bit chewier and less crumbly and cakelike.  Any ideas on how to do that, Internet?

Active Time: 45 min.
Total Time: 45 min. plus cooling time
Dish Usage: High


Ingredients:
For the “cookies”:
2 sticks unsalted butter (at room temperature)
3 cups flour
5 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
3 eggs
1 15 oz can pumpkin puree
1/2 cup milk
1/4 cup molasses

For the filling:
16 oz mascarpone cheese
1/2 cup half and half
3 tbsp sugar
2 tsp vanilla extract


1.  Preheat oven to 350 deg F
2.  Combine all dry ingredients except sugar in a large bowl.
3.  Using an electric mixer, beat the butter and sugar until smooth.  Then add the eggs, one at a time, followed by the pumpkin, milk, and molasses.
3.  Reduce mixer speed to low and slowly add the dry ingredients until fully absorbed.  Do not overmix.
4.  Spoon the batter onto baking sheets covered with parchment paper.  We used three baking sheets and had a couple of massive cookies, so make sure you have enough baking sheets on hand.
5.  Bake for 15 min.
6.  Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.  Then, when they have firmed up a bit, transfer them to a wire rack to continue cooling.
7. While the cookies are cooling, combine the mascarpone cheese, half and half, sugar, and vanilla in a large bowl and whip until the mixture thickens.
8.  Once the cookies have cooled completely, assemble your pies and enjoy.  Make sure not to assemble them until the cookies are completely cooled, or you may liquefy part of the filling and cause it to run out the edges. 

Nutritionals:  If you read the ingredient list, you know that they’re bad for you.
Serves: 17, although it would be helpful if some of your 17 are football players or teenagers, since several of the whoopie pies were rather large.

5 comments:

Meg said...

Try ading an extra egg yoke, and pulling them out of the oven a bit sooner

Ashley said...

WHOA. These look amazing and the filling sounds awesome..not too sweet but super creamy. Yum!

Beth @ Kitchen Minions said...

Megs, thanks for the suggestion!

Ashley, I highly recommend making these, the were definitely better than the Marczyks version!

Rachel said...

Hi!

Maybe add some old-fashioned oats (not the quick-cooking ones!), whole wheat flour, or reducing the amount of baking powder? I've made oatmeal cream pies before, and the oats really make them chewy! I've also made pumpkin choc. chip-cranberry cookies, and I used whole-wheat flour instead of all purpose, and that gave them a chewier feel. They were still cakey, but not so airy. Good luck!

Beth @ Kitchen Minions said...

Rachel, those are great ideas, thanks!