It's another pie! Today the weather here in by-God Southwest Georgia has turned a bit nippy. By that, I mean the mercury dipped under 80 degrees for a good portion of the morning. The air just felt a little crisper, and to me that always means cooking with pumpkin. Pumpkin pie, pumpkin bread, pumpkin soup and of course, my favorite little treats, pumpkin whoopie pies. You've probably seen these cream-filled concoctions in chocolate and vanilla, but the pumpkin spice and cream cheese in this variation just calls for a nice fall day. I will put up a picture as soon as I whip myself up a batch...likely tomorrow!
PUMPKIN WHOOPIE PIES
1 ½ sticks unsalted butter, 1 stick melted, ½ stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree (NOT pie filling)
1 tablespoon pumpkin pie spice
1 ½ teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners sugar
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper
In large bowl, whisk together melted butter and brown sugar until smooth. Whisk in the eggs pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and ¾ teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Make sure you drop equal amounts of batter, or else your pie halves won't match up. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt an ½ teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
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