Happy Thanksgiving!
In the spirit of Thanksgiving, I'm posting one of the most amazing cookies I've ever had. They're actually a cross between a cookie and mini cakes. Either way, they're fabulous. I know I can at least count on Tawna Jacobs trying these out, since I know she loves to cook. Enjoy! And don't eat seconds today! BTW, these cookies were one of the winners of the Weekend Today cookie contest.
Pumpkin Whoopie Pies
by Robin Smith from Berryville, VA
Makes 18
INGREDIENTS
Cookies
• 1 (15-ounce) can pumpkin puree
• 2 large eggs
• 3/4 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
Filling
• 8 tablespoons (1 stick) unsalted butter, softened but still cool
• 4 ounces (1/2 package) cream cheese, at room temperature
• 3/4 cup (3 1/2 ounces) Marshmallow Fluff
• 1/4 teaspoon salt
• 1 teaspoons vanilla extract
• 1 1/4 cups confectioners
DIRECTIONS
For the cookies
Adjust
oven racks to upper-middle and lower-middle position and heat oven to
375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment
paper.
Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg
together in large bowl until well blended. Whisk flour, baking powder,
baking soda, and salt together in medium bowl. Stir dry ingredients
into pumpkin mixture until well incorporated.
Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop
2 tablespoons of dough on prepared baking sheet. (You should fit nine
scoops of dough on each sheet.) Spread dough into 2-inch rounds about
1/2 inch thick and spaced 2 inches apart. Bake until cookies are just
set and bottoms are lightly browned, 10 to 14 minutes, rotating baking
sheets from front to back and top to bottom halfway through baking.
Slide cookies, still on parchment, to cooling racks. Cool baking
sheets, line with fresh parchment paper, and repeat with remaining
dough.
For the filling
With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30
seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow
Fluff and beat at medium speed until incorporated, about 60 seconds.
Beat in salt and vanilla until well blended, about 30 seconds. Scrape
down bowl. Reduce speed to low and gradually add confectioners' sugar,
beating until smooth, about 1 minute.
Spread 2 tablespoons filling
on center of flat side of one cookie. Place flat side of second cookie
on filling and press cookies together to bring filling to edges. Repeat
with remaining cookies and filling. (Cookies can be refrigerated in
airtight container for up to 4 days).
TIPS
Use pumpkin puree (sometimes called packed pumpkin) for this recipe, not pumpkin pie filling.
Cool the filling in the fridge and make sure the cookies are cool so it doesn't drip out the sides when you put the cookies together. It shouldn't be runny.