Tuesday, September 13, 2011

Mini pumpkin whoopie pies (gobs) with cream cheese frosting

I'm a fan of many things: tennis, cashmere, Reese's pumpkins, and Inglourious Basterds, just to name a few. 

Two things I like not?  Brevity and cursing.  (Interesting combination...)

Well, it's time for a change of pace.  These pumpkin spice whoopie pies are damn good!!!

Or, gobs, as some of you may know them.

In 72 hours, I've made two batches of these.

They are both gone.  Contact me if you would like personal and professional references, please.  I have many.

Racking my brain for what to write... how to describe these moist not-quite-cookie-but-not-quite-cake-either gems sandwiched around cinnamon-spiced filling... I came up short.  (Congenital flaw, I suppose.)  Rather than exhaust my thesaurus trying to find the appropriate words to describe them (Hint: there are none in the English language), I think a slideshow would be better suited. 

"I now pronounce you, whoopie pie."

Go forth and bake!

Pumpkin Spice Whoopie Pies with Cinnamon Cream Cheese Frosting
(adapted from Iowa Girl Eats)
-yields 30 whoopie pies

A few notes: If you don't have premixed pumpkin pie spice, the following ratio of spices will yield 1 teaspoon of pumpkin pie spice =1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon nutmeg + 1/8 teaspoon ground cloves. 

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cups white sugar
3/4 cups packed brown sugar
1 (15oz ) can pumpkin puree
1/3 cup sour cream
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.

In a large bowl, cream butter and sugars.  Add pumpkin puree, sour cream, egg and vanilla extract. Beat until creamy.  Add dry ingredients to wet ingredients in three batches, being careful not to over mix.

Drop 1 tablespoon of batter onto a parchment paper-lined cookie sheet and bake for 8-10 minutes, rotating the pan half way through, until cookies are dry on top and spring back when lightly touched.  Let cookies cool for one minute on the cookie sheet then remove to a cooling rack.

Pipe about 1 tablespoon cinnamon cream cheese frosting between two cooled cookie halves and sandwich together.  Store

To make cream cheese frosting: cream 1/4 cup softened butter, 4 ounces of cream cheese, 1/4 teaspoon cinnamon and 1/2 teaspoon vanilla until combined.  Gradually mix in about 3 cups powdered sugar until desired consistency of frosting is achieved.

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