Pumpkin Whoopee Pies(Cook'S Illustrated) Recipe

Name: Pumpkin Whoopee Pies(Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin puree; 2 large eggs; 3/4 cup vegetable oil; 2 cups granulated sugar; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 1/2 teaspoon fresh ground nutmeg; 4 cups all-purpose flour; 4 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon table salt; Filling; 8 tablespoons unsalted butter, softened but still cool (1 stick); 4 ounces cream cheese, at room temperature (1/2 package); 3/4 cup marshmallow cream (3 1/2 ounces); 1/4 teaspoon table salt; 1 teaspoon vanilla extract; 1 1/4 cups confectioners' sugar, sifted

Servings: persons

1 (15 ounce) can pumpkin puree
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
Filling
8 tablespoons unsalted butter, softened but still cool (1 stick)
4 ounces cream cheese, at room temperature (1/2 package)
3/4 cup marshmallow cream (3 1/2 ounces)
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar, sifted

1
For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2
Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
3
Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
4
For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners' sugar, beating until smooth, about 1 minute.
5
Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).

2008

kcal

Calories

100

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree, 2 large eggs, 3/4 cup vegetable oil, 2 cups granulated sugar, and more.

Yes, Pumpkin Whoopee Pies(Cook'S Illustrated) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Whoopee Pies(Cook'S Illustrated)

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