Pumpkin Whoopie Pies
2014-10-10 19:31:47
Yield: approximately 18 whoopie pies
Ingredients
- 1 cup butter, softened
- 2 cups firmly packed light brown sugar
- 1 (15-ounce) can pumpkin purée
- 1 large egg
- 1 tablespoon molasses
- 31⁄4 cups self-rising flour
- 1 tablespoon pumpkin pie spice
- 1⁄4 teaspoon salt
- Ginger-Cream Cheese Filling (recipe follows)
Instructions
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Set aside.
- In a large bowl, combine butter and brown sugar; beat at medium speed with an electric mixer until fluffy. Add pumpkin, egg, and molasses; beat well. In a small bowl, whisk together flour, pumpkin pie spice, and salt. With mixer on low speed, gradually add flour mixture to pumpkin mixture, beating until combined.
- Using a 3-tablespoon spring-loaded ice cream scoop, scoop batter onto prepared pans, spacing 2 inches apart.
- Bake, in batches, until tops of cookies spring back when touched in center, 13 to 15 minutes. Let cool 2 minutes on pans. Remove from pans, and let cool completely on a wire rack.
- Spread approximately 2 tablespoons Ginger-Cream Cheese Filling onto flat sides of half of cookies; top with remaining cookies, flat sides down.
Taste of the South https://www.tasteofthesouthmagazine.com/
Ginger-Cream Cheese Filling
2014-10-10 20:20:45
Yield: approximately 2 1⁄3 cups
Ingredients
- 5 ounces cream cheese, softened
- 2⁄3 cup butter, softened
- 1 tablespoon grated fresh ginger
- 3 1⁄2 cups confectioners’ sugar, sifted
Instructions
- In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Beat in ginger. Add confectioners’ sugar, 1 cup at a time, beating until smooth, stopping occasionally to scrape sides of bowl.
Taste of the South https://www.tasteofthesouthmagazine.com/
