Monday, October 10, 2011

Maple-Pumpkin Whoopie Pies with Chocolate Cream Cheese Frosting

Pin It Adventures in Cooking
Yields: 36

Some people say Christmas is the happiest time of the year. Not me though. I think it's fall. There's something so great about the leaves falling and the smell of fall. I love the color scheme of red, orange, yellow and brown. I love the look of pumpkins. This was the perfect fall weekend. Not too chilly, not too hot. I spent a lot of it in the kitchen. I made pumpkin cookies, and pumpkin muffins and butternut squash soup. And I loved every minute of it.

There's some controversy over Whoopie Pies. Did they originate in Lancaster, Pennsylvania or in New England? I think they are more New England than anything but everyone has varying opinions. Either way, they are tasty little treats that scream "FALL IS HERE!"

I've been so excited for fall to bake with pumpkin. It's by far my favorite flavor. This recipe was so easy to follow. It was basically "mix the wet ingredients and the dry ingredients and then  mix them together. So I mixed the wet:
When I added the butter though, I realized I was going to need my stand mixer:
And I was right. The butter creamed much easier when I used the mixer and added the dry ingredients:
I also used Splenda, which you will see that in the way that they baked. At first I thought it was because I used parchment paper (hey, I'm lazy and don't like washing my pans!) but I also tried to bake them on a greased cookie sheet and they didn't spread really. So I can only assume it's because of the Splenda.
See? They puffed up but didn't spread.
Next I started on the cream cheese frosting. I whipped the egg white vanilla until it was stiff. I wanted to get a picture of the white cream cheese mix because it was pretty but I forgot so here is the spatula instead:
After adding the cocoa:
I scooped what I would call a dollop onto each cookie and sandwiched it with another:
Ta-Da! The finished product:

These were a huge hit at the office. One guy asked for the cookie recipe, which I gladly sent him. You can find it below.

Pumpkin Maple Whoopie Pies

2 Eggs
2 Cups Whole Wheat Flour
1 Cup White Flour
1 and ½ Cups Sugar (I used Splenda)
1 Cup Pumpkin Puree
½ Cup Butter
½ Cup Oil
2/3 Cup Maple Syrup (I used all natural maple syrup, not Mrs. Butterworth's or Hungry Man Jack, which is loaded with high fructose corn syrup)
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Tablespoon Cinnamon
½ Teaspoon Cloves
½ Teaspoon Allspice
½ Teaspoon Ginger
½ Teaspoon Vanilla Extract
Preheat the oven to 350F. In a large bowl mix together all of the liquid ingredients until well blended. Add all of the dry ingredients and mix until thoroughly combined.
Scoop a tablespoon of the batter and place it onto a well-greased cookie sheet, making sure to place each tablespoon at least 3 inches away from the others, as the whoopie pies will spread out when they bake.

Place the pan in the oven and bake for 12 - 15 minutes, then remove the pan from the oven and allow the whoopie pies to cool for 20 minutes before attempting to remove them from the pan.
Chocolate Cream Cheese Filling
1 Egg White
2 and 2/3 Cups Powdered Sugar
8 Ounces Cream Cheese
4 Tablespoons Butter
¼ Cup Cocoa Powder
1 Teaspoon Vanilla Extract
Beat the egg white and vanilla extract together on high speed for 1 minute, or until the egg white mixture becomes slightly stiff and shiny. Add the cream cheese and butter and continue to beat until the mixture becomes relatively smooth. Add the powdered sugar and blend until thoroughly combined. Then add the cocoa powder and blend until the coloring is consistent throughout the filling. Set it aside.

To assemble the whoopie pies, simply place a teaspoon to a tablespoon (depending on your filling preference) of the filling onto the bottom side of one of the whoopie pies. Place another whoopie pie on. Continue to repeat this process until all of the whoopie pies have been assembled.

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