Whoopie pies have made a comeback. And no comeback would be complete without a venture into the pumpkin world. These days, everything's pumpkin.
These whoopie pies were awesome. The cake/cookie part is so good, I ate it alone.
Perfectly pumpkin-y, especially for the holidays!
Pumpkin Cookie: (adapted from Joy of Baking)
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanillaextract
1 - 15 ounce can pumpkin puree
Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cakes.
Bake for about 10 -12 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
Filling (adapted from ATK)
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
⅛ teaspoon salt
2½ cups Marshmallow Fluff
With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
Dollop ⅓ cup filling on center of flat side of cakes. Top with flat side of remaining cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in air-tight container for up to 3 days.)