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Pumpkin Whoopie Pies

Ingredients

This recipe makes 14 large or 25 small Whoopie Pies

 
4 dl (1.75 cups) Flour
1/2 tsp salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Ground Cinnamon
1/2 tbsp Ground Ginger
1/2 tbsp Ground Cloves
2.5 dl (1 cup) Brown Sugar
1 dl (0.4 cup) Vegetable Oil
3.5 dl (1.5 cup) Pumpkin Puree*
1 egg
1/2 tsp Vanilla Extract

 

Maple Filling
100 g (1 stick) Butter (room temp)
2 dl (0.8 cups) Powdered Sugar
0.5 dl (0.2) Maple Syrup

Pumpkin Whoopie Pies

  • Preheat the oven to 180°C (350°F)
  • In a large bowl sift together flour, salt, baking powder and soda, cinnamon, ginger and cloves. Set aside
  • In a separate bowl (could be the bowl to your stand mixer if you would like to use that) mix together the brown sugar and vegetable oil
  • When Smooth, add the pumpkin puree and give it a good whisk. Then add egg and vanilla
  • Sprinkle the flour/spice mixture over your well mixed wet ingredients and mix until well combined. Do not over mix!
  • If you have a whoopie pie pan use that. I do not have one, so I simply scooped the dough up with a table spoon and dropped it onto a parchment paper lined baking sheet.
  • Bake for 10-12 minutes


Pumpkin Puree

  • Chop your pumpkin in half and remove the seeds (I recomend you roast them)
  • Depending on how large your pumpkin is, chop the halves into pieces and place shell side up on a baking trey
  • Bake in 200°C (400F) preheated oven for 30 minutes or so
  • Now the pumpkin shell should be a lot darker than before, deep dark orange
  • When cool enough to handle you should be able to easily remove the skin from the fruit or scoop the pumpkin out of the shell
  • Toss the skin
  • Process the pumpkin meat and then strain
  • Now you should have a very smooth pumpkin puree which you can freeze, use for pumpkin pie or other delicious treats.

 

Maple Filling

  • Beet the butter smooth
  • Add the powdered sugar and mix until creamy
  • Add the Maple Syrup

 

Assembling the Whoopie Pies

  • When the cookies have cooled completely pair them, two and two, by size
  • Transfer filling into a pastry bag and pipe a dollop onto the flat side of only one cookie from each pair
  • Sandwich with the remaining cookies – Press slightly so filling gets pushed to the edges
  • Store in the fridge for up to 4 days

 

Opskrift: Katrin Björk