So while browsing one of the forums I frequent I found a contest for Fall/Halloween goodies. I could make a sweet or savory dish and of course I pounced on savory. I'm not 100% sure this is what I want to enter in the contest as I have something else in mind (chocolate pumpkin cake with dulche de leche!!). So for now these are my Plan B and will be served tomorrow at my job for our little Halloween celebration :)
The Pumpkin Whoopie Pie part was a recipe I found on Recipezaar posted by Mitra. I loved the adorable pumpkin faces and it got 5/5 stars and seemed like a fairly easy recipe. I added more pumpkin spice than what she called for, but that's just because I'm mildly obsessed with the stuff! These are EXTREMELY moist and delicious.
The Cream Cheese Frosting recipe from Martha Stewart. :) It is delicious and so much better than store-bought icing/frosting. I originally wanted to do some sort of sweet marshmallow fluff, but had none to throw into the mix. The icing wasn't overly sweet and did have that deliciously addicting cream cheese flavor. So if you're not big on cream cheese in general, this isn't the recipe for you! :P
Pumpkin Whoopie Pie
3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened
1 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin puree (i recommend about a 14-15oz. can)
1 tablespoon pumpkin pie spice
1 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 2/3 cups flour
Preheat the oven to 350°.
Use a non-stick baking sheet or silicone mat
In a large bowl, whisk together the melted butter and brown sugar until smooth.
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 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.
Bake until springy to the touch, about 10 minutes.
Transfer to a rack to cool completely.
Use a non-stick baking sheet or silicone mat
In a large bowl, whisk together the melted butter and brown sugar until smooth.
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 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.
Bake until springy to the touch, about 10 minutes.
Transfer to a rack to cool completely.
Whoopie Pie Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
Add cream cheese and beat until well combined.
Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Assemble the whoopie pies: When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
enjoy and have a HAPPY HALLOWEEN!
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