Friday, October 15, 2010
Fall is here.... and a recipe for Pumpkin Whoopie Pies
Sigh. Did I start off this post too sad? Well I am. Everyone is posting recipes about fall, and talking about how the leaves are changing color, it's becoming cooler at night, just becoming more fall and winter-like...Well not in Hawaii. Nope, I guess you could say it's a little colder, maybe like 1 degree, but no leaves are changing color, there's no fall/winter-like feel. Baking during the fall in Hawaii just isn't the same as baking when it's really cold. I love that feel, you know what I'm talking about? When it's so cold outside and you're just bustling away in your warm and cozy kitchen.
Well not to fear, I'm not too sad, especially since I baked these pumpkin whoopie pies to remind me of fall. They are actually my first attempt at whoopie pies! And they turned out pretty well if I do say so myself! Well....at least the cake part did. Don't judge me, but I used marshmallow fluff for the filling. Shhh! Don't tell, it'll be our little secret! :) But they cake part was delicious. It was cakey (as it should be), pumpkin-y, with the perfect balance of spices. Plus, they made the house smell delicious!
Pumpkin Whoopie Pies
From Brown Eyed Baker
For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups pumpkin puree (canned pumpkin)
1 teaspoon vanilla extract
Marshmallow fluff or your favorite frosting!
1. Preheat oven to 350 degrees F. Line baking sheets with a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small ice cream scoop with a release mechanism or a large spoon to drop a rounded, heaping TBSP of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
7. Sandwich with your favorite frosting!