|Pumpkin Whoopie Pies with Biscoff Cream #SundaySupper |
Author: Susan Palmer
To get uniformed pies, I used my cookie scoop to measure the batter out. If you don't have one, a measuring spoon will work, but you'll end up with smaller whoopie pies - for larger ones, try a 1/4 measuring cup.
For the whoopie pies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 cups light brown sugar, packed
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoons pure vanilla extract
- 2 1/2 cups solid packed pumpkin puree (not pumpkin pie filling)
For the Biscoff filling:
- 3 cups confectioners sugar
- 8oz cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup Biscoff spread
- Pre-heat your oven to 350 degrees F and line 2 baking sheets with parchment paper or a silpat.
- In a medium bowl, whisk together the flour, baking powder, soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Using your stand mixer or a hand mixer, cream the brown sugar and butter until light and fluffy. Add the eggs one at a time, until well combined. Pour in the vanilla and then the pumpkin puree. Mix well, making sure to scrape down the sides and bottom of the bowl.
- Beat in the flour mixture in 3 parts, careful not to over mix.
- Spoon the batter onto the prepared baking sheets using a cookie scoop or measure cup, depending on how large you want the whoopie pies to be, making sure to leave at least an inch of space between each pie. Bake for 10-12 minutes (you might need more time if they are large), until done and a toothpick inserted comes out clean.
- Remove to a cooling rack to cool and finish with remaining batter.
- While the pies are cooling, using your mixer, cream the butter and cream cheese, until fluffy - about 2 minutes.
- Mix in the Biscoff spread and then carefully add the confectioners sugar, mixing on low and gradually bringing up the speed to get a light and whipped consistency.
Assembling the pies:
- To assemble, flip half the pies and either spoon or pipe a generous amount of filling onto the bottom (flat) side of each pie. Top and press down gently so the filling spreads to the end.
- Store in an airtight container in the refrigerator and let sit at room temperature for about 30 minutes prior to serving.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/10/pumpkin-whoopie-pies-with-biscoff-cream-sundaysupper/