As kinky as the title sounds, making whoopie...pies is pretty straightforward. No kinks to be found.
Since I had leftover pumpkin puree from my Pumpkin Swirl Brownie recipe I figured why not find a simple recipe that really shows off the combination of pumpkin and spice. Enter whoopie pies.
Pumpkin Whoopie Pies
Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon ground cinnamon
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cups dark brown sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
8 ounces pumpkin puree
Vanilla Filling
1/4 cup vegetable shortening
1/4 cup unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup light corn syrup
Directions
Preheat oven to 350 degrees and lightly grease two cookie sheets.
Mix all dry ingredients, minus sugar, in a bowl. In another bowl, beat together butter and dark brown sugar until light and fluffy. Add egg and beat well. Add ginger, vanilla and pumpkin puree and beat well. Add flour mixture, and yes, beat well.
Drop heaping tablespoons of the batter on to the greased cookie sheets and flatten out a little.
Bake for 12-14 mins or until the tops of the "cakes" are springy to the touch.
Let cool completely and in the meanwhile, make the filling!
Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise.
Assembly
When cakes are completely cooled, place a heaping tablespoon of the filling on one cake (flat side) and top with another.
And that's how you make whoopie...pie. Pumpkin Style.
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