Scary Good Pumpkin-Cinnamon Whoopie Pies Recipe
YIELD
About 20 cookies
TIME
Active Prep: 20 min
Cook: 14 min
INGREDIENTS
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For the cookies:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. Kosher Salt
- 2 tsp. Ghost Pepper Curry Powder
- 1/2 cup (1 stick) butter, softened
- 1/2 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. Pure Madagascar Vanilla Extract
- 1/2 cup whole milk
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
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For the filling:
- 6 Tbsp. butter, softened
- 4 oz. cream cheese, softened
- 1 tsp. Pure Madagascar Vanilla Extract
- 2 cups powdered sugar
- 3 tsp. Ground Ceylon "True" Cinnamon
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NOTES
For a less scary (but equally good) Pumpkin-Ginger version, swap out the Ghost Pepper Curry Powder for Pumpkin Pie Spice and use 1/4 cup chopped crystallized ginger instead of ground cinnamon in the filling.
DIRECTIONS
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl and set aside. In an electric mixer bowl, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla until well blended. Slowly beat in milk and pumpkin puree. Add dry ingredients and beat just until blended. Using a tablespoon or small cookie scoop, drop dough onto parchment-lined baking sheets. Bake for 12 to 14 min., or until bottoms are lightly browned and tops are firm. Cool for about 5 min. on the baking sheet, then loosen the bottoms with a spatula and cool completely on a wire rack. In an electric mixer bowl, beat together all filling ingredients until smooth. Spread filling on the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. #HolidayPies
Adapted from southernfood.about.com
NUTRITION
