Pumpkin Whoopie Pies
Source of Recipe
Recipes Lost and Found
List of Ingredients
Cookies
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter -- softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup canned pumpkin puree
3/4 cup coarsely chopped walnuts
Filling
6 tablespoons unsalted butter -- softened
4 ounces cream cheese -- softened
1 teaspoon vanilla extract
2 cups powdered sugar
Recipe
Cookies: Heat oven to 350F. Line baking sheets with parchment paper
and
butter the paper.
Sift dry ingredients together.
Beat butter and sugar on medium speed for 1 minute until smooth.
Add eggs and vanilla and beat 30 seconds. Decrease speed to low and
add sour
cream and pumpkin until just incorporated.
Add flour mixture and blend just till incorporated. Stir in walnuts.
Drop by rounded tablespoons, 3" apart on prepared baking sheets.
Batter
should be thick enough to
hold a mound shape on sheets.
Bake 12 minutes until tops are firm to touch and toothpick inserted in
center of one comes out clean. Cool 5 minutes on sheets. Use wide
spatula to
loosen from sheets then cool completely on sheets.
Filling: Beat butter, cream cheese and vanilla on med-low about 1
minute
until smooth. Decrease speed to low and add powdered sugar in two
additions.
Beat till smooth and incorporated, about 1 minute.
Use a thin metal spatula to spread a slightly rounded tablespoonful of
filling over the flat bottoms of half the cooled cookies. Press the
flat
bottoms of the remaining cookies on the frosting.
Refrigerate until frosting is firm, about 30 minutes.
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