Page 132 - 2016TOHCookbook

Pumpkin Whoopie Pies
Farrell Family | WESTWOOD, MA
“We make these pies for the holidays, bake sales and for sporting event
pasta dinners.” LINDA FARRELL
INGREDIENTS
Makes 10 to 14 whoopie pies
Pumpkin cookies:
2 large eggs
2 cups packed light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée or 2 cups puréed pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
PREPARATION
Cream cheese frosting:
4 ounces cream cheese, softened 1⁄2 cup (8 tablespoons) unsalted butter, softened
2 teaspoons vanilla extract
4 to 5 cups confectioners’ sugar
1. Preheatovento350°F.Setovenrackstotheupperthirdandlowerthird of the oven.
2. Tomakethecookies,inalargemixingbowl,beattheeggs,sugar,oiland vanilla until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the flour mixture to the egg mixture, 1⁄2 cup at a time, blending after each addition, until smooth.
3. Dropthebatterbytheheapingtablespoonfulonto2ungreasedbaking sheets, using the back of a spoon to flatten each mound slightly. Bake the cookies for 12 minutes, rotating the pans from top to bottom and 180 degrees halfway through baking. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. To make the frosting, place the cream cheese, butter and vanilla in a bowl. Using a handheld mixer fitted with the beater attachment, beat until light and fluffy. Add the confectioners’ sugar, 1/2 cup at a time, until the frosting is spreadable.
5. Toassemblethepies,turnhalfofthecookiesflatsideupandspreada generous amount of cream cheese frosting on each one. Top with the remaining cookies, domed side up.
PAGE 120 | UMASS DINING