Tuesday, October 5, 2010

Pumpkin Maple and Cream Cheese Whoopie Pies

There seems to be a great deal of discrepancy as to where this particular recipe orignated, but it sounds so amazing, I *had* to make some today.  I promised to keep you posted as to whether or not I love them, hate them (not likely), or altered them (always a strong possibility.)

I will say that they are very good.  However, they needed adjustments.  It was way too much ginger for me; I would cut that to 1/2 or even 1/4 after following the recipe on that item.  I added cinnamon, allspice, and nutmeg to the filling (it didn't call for any of these), and I added a tad of nutmeg to the cakes.  I also replaced the 2 eggs with 2 unflavored gelatin packets mixed with 1/4 C warm water (mixed just before adding it to the recipe.)
Tip: Spread the "cakes" into circles, because they don't "flatten" in the oven.
I will probably only make them once a year.  A pumpkin roll can serve the same purpose, and is much less labor intensive.

Pumpkin Maple and Cream Cheese Whoopie Pies
Original recipe from Baked: New Frontiers in Baking

Cakes

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

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