Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Makes 14 to 16 (2-inch) Whoopie Pies.
For the sugar topping:
2 teaspoons sugar
1/2 teaspoon ground cinnamon
For the cakes:
1 cup canned pumpkin (from one 15-ounce can)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice mix (or 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, dash of ground cloves)
1/2 cup packed dark brown sugar (* make certain it’s not old/hard - will make mixing difficult)
1/4 cup granulated sugar
1/2 cup vegetable oil (canola, safflower, grapeseed, any veggie oil)
1/3 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
For the frosting:
1 stick (4 ounces) unsalted butter, softened
1/2 cup (4 ounces) cream cheese, softened
1 pinch salt
1 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
1. Make the sugar topping: In a small bowl, mix together 2 teaspoons sugar and 1/2 teaspoon cinnamon; set aside.
2. Make the cakes: Heat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
3. Place the pumpkin puree in a medium skillet and set over medium heat. Let cook, stirring often, until the pumpkin thickens slightly and get caramelized, and some of its water evaporates, 4 to 6 minutes. Remove from the heat, transfer to a medium bowl to cool.
4. In another medium bowl, whisk together the flour, baking soda, fine salt, and spices.`
5. In a separate large bowl combine the sugars, oil, sour cream and slightly cooled pumpkin. Whisk rapidly to combine. If the mixture is NOT hot to the touch, whisk in the eggs and vanilla. (If it is, let it cool down a bit more before adding the eggs - you don’t want the eggs to curdle.)
6. Using a rubber spatula, stir the dry flour mixture into the wet mixture, slowly mixing until just combined. A few lumps are okay - you don’t want to over-mix once the flour has been added because it will activate the glutens - we don’t want chewy cakes.
7. Using a 1-ounce cookie scooper, or a 1-tablespoon measuring spoon and a clean finger), scoop out 2 tablespoon-rounds of the batter on the parchment lined baking sheets, about 2 inches apart.
8. Sprinkle each round with the sugar-cinnamon topping. Bake in the oven for 14 to 16 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack before frosting.
9. Meanwhile, make the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter and cream cheese until fluffy and combined. Add the salt, and then the powdered sugar, 1/2 cup at a time, and mix until well combined. Whip in the vanilla.
10. Once the cakes are cool, place a thin layer of the frosting on their bottoms. Attach two cakes bottoms together to make a Whoopie Pie.
NOTE #1: To make these into standard pumpkin muffins, distribute the batter into 10 well-buttered muffin tins. Drizzle each with the sugar-cinnamon topping and bake until a toothpick inserted comes out clean, for 23 to 25 minutes.
NOTE #2: To make these into standard pumpkin cupcakes, distribute the batter into 10 standard muffin tins lined with cupcake liners. Do NOT top it with the cinnamon sugar, and bake until a toothpick inserted comes out clean, for 23 to 25 minutes. Once cool, frost them with the frosting.
NOTE #3: To make a pumpkin bread, place all of the batter in a buttered quick-bread pan. Sprinkle the top with the cinnamon sugar mixture. Bake in the oven until a toothpick inserted into the center comes up clean, about 55 to 60 minutes.