As soon as I saw that whoopie pies were this months cookie carnival recipe I was excited. I honestly have never heard of whoopie pies until I started my blog and started reading other blogs, lots of people had made them. Ever since seeing them I wanted to make them, but needed the perfect reason, this was it. It was the cookie recipe. And I have to say we really liked them

 

I also decided to make half pumpkin filling and half pink cherry filling and submit this to the power of pink challenge blogging event. So please do your monthly self breast exam this month!

Mini Pumpkin Whoopie Pies (From: Martha Stewart)

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon coarse salt
• 1 tablespoon unsalted butter, softened
• 1/4 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

FOR THE FILLING

• 4 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar
• 1/4 cup canned solid pack pumpkin
• Pinch of cinnamon
• Pinch of nutmeg

Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary. For the cherry filled ones I omitted the pumpkin, cinnamon, and nutmeg. In it’s place I added cherry flavoring, and pink food coloring.

Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

 

 

This entry was posted on Monday, October 27th, 2008 at 12:27 pm and is filed under Blogging Event, Cookies, Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.