Sorry for the delay in posts, but with school and wedding season in full gear, our lives have been pretty busy. Today, I took the time to make a seasonal treat, that my husband has been asking for. I first saw these amazing “in-side-out” cupcakes in a Facebook photo that my friend posted. She told me that the original recipe was from annies-eats blog. I was not surprised, Annie has a fantastic blog with very tasty recipes.
I love the fall season, for all of the pumpkin recipes that I get to make. There are only a few months out of the year, that it feels appropriate to make pumpkin flavored desserts/breads/pies etc, so I soak it up while it lasts. A whoopie pie is a cupcake sandwich, with the frosting in the middle of the delicious cake. The pumpkin puree in this recipe makes the cake super moist, and the addition of cinnamon, nutmeg and ginger make the flavors of the season pop.
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup canola oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups powdered sugar, sifted
- ½ cup unsalted butter, at room temperature
- 8 oz. cream cheese, cold
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- Preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside.
- In a separate bowl, whisk sugars and oil together.
- Add the pumpkin puree and whisk to combine thoroughly.
- Add the eggs and vanilla and whisk until combined.
- Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
- Transfer the cookie batter to a pastry bag fitted with a large plain round tip (I use an Ateco #809).
- Pipe small rounds of the batter onto the prepared baking sheets, about 1½-2 inches in diameter.
- Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.
- Remove from the oven and let the cookies cool on the pan for about 10 minutes.
- Transfer to a wire rack to cool completely.
- Combine the butter and cream cheese in the bowl of an electric mixer.
- Beat on medium-heat speed until smooth, about 1-2 minutes.
- Add the powdered sugar, maple syrup and vanilla and beat until smooth. Do not over-beat
- Transfer the filling to a pastry bag fitted with a plain tip.
- To assemble, pair the cookies up by size. Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. Refrigerate for at least 30 minutes to firm before serving.
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