Monday, November 5, 2012

Fall Sweet Treats

I love to bake for company.  I know that not everyone has a sweet tooth but I feel that it is beyond important to always offer your guest a dessert option.  My biggest "hostess fear" is that some one will leave my house hungry!

So last weekend when we had dear family friends over for an Oktoberfest I thought Martha Stewart's Pumpkin Whoopie pie would be the perfect end to our meal.  You may know that Martha is a Jersey Girl like myself and a great source for great desserts that always wow your guests.

Ingredients For The Cream-Cheese Filling

  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

For The Pumpkin Whoopie Cookies

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

The recipe is wonderful and I have used it time and time again.  I personally have to say that it makes 18 to 20 whoopie pies and not 12 like is stated on Martha's website.  So I would suggest that you send your company home with goodie bags.  Or have leftovers in the morning with a good cup of coffee.  So good!!!

1 comment:

  1. These look really good! Thanks so much for sharing the recipe! I might have to add these to my (already long) list of treats to make before fall ends!



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