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Pumpkin whoopie pies
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp cloves powder
2 cups brown sugar
1 cup vegetable oil
3 cups pumpkin puree (baked and chilled pumpkin)
1 tsp vanilla
cream cheese frosting
1 cup icing sugar
2 tbsp butter
1/4 cup cream cheese
1/2 tsp vanilla
I prefer eating without cream cheese frosting so I make only a little. The pie without the frosting taste like a childhood favourite soft cake.
Whisk flour, salt, baking powder, baking soda, spices and set aside. In another bowl whisk brown sugar and oil until combined then add pumpkin puree. Add eggs and vanilla whisk. Add the flour mixture and whisk till it is combined.
With a small ice cream scoop drop 1 tbsp of dough on baking trays lined with parchment papers about 1" apart. Bake at 350F for 10 to 12 minutes until toothpick inserted comes out clean. Let the cookies cool on the pan. Can keep wrapped in parchment paper in an air tight container for about 3 days in the fridge.
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If using filling combine all the ingredients until smooth and apply on the flat side and sandwich the cookies. If preparing sandwiches keep in the fridge for 1/2 hour before serving so the sandwiches hold up.
Adapted from here recipe is originally from the book Baked: New frontiers in baking
Mentioned in six alternatives to pumpkin pie.