Sunday, October 30, 2011

Recipe tip: Pumpkin Chocolate Whoopie Pies

As the Everyday Food fairy continues to grace us with our complimentary subscription, I figured it was time to start trying some new recipes. Specifically, we wanted to take a new dessert to our friends' house this weekend for dinner, so I opted for these very fall treats: Pumpkin Chocolate Whoopie Pies.

At first I was worried they sounded complicated, as it involves making both the cookies and the chocolate frosting from scratch. But if you're looking for a medium-difficulty dessert -- somewhere between whipping up a batch of brownies from a mix and making an apple pie from scratch -- these are the way to go. And just about everyone seems to love anything involving pumpkin puree, even though somewhat shockingly this was the first time I'd ever opened a can of pumpkin puree.

The great thing about these whoopie pies is that they're really two desserts in one, so if you decide not to go the whoopie pie route, you can still have some killer pumpkin cookies.

Another observation: I followed the recipe to a T, and I wound up with twice as much chocolate frosting as I needed, so next time I would make half as much. I'll give you the complete recipe, though, so you can make the call on how much frosting you'd like. Enjoy!

Pumpkin Chocolate Whoopie Pies
(makes 10 whoopie pies)

2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
2 large eggs
3/4 cup pumpkin pie puree
1 cup light-brown sugar
1/3 cup unsalted melted butter, plus 1/4 cup at room temperature
3/4 cup heavy whipping cream
2/3 cup unsweetened cocoa powder
1 3/4 cup powdered sugar

1. Preheat oven to 350 degrees. Whisk together flour, pumpkin pie spice, baking powder, salt. In a separate bowl, whisk together eggs, pumpkin pie puree, brown sugar, melted butter and 1/4 cup cream. Add flour mixture to egg mixture and whisk until combined.

2. Drop dough in 2-tablespoon mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake for 14 minutes, rotating sheets halfway through. Let cool completely before frosting.

3. Using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder and powdered sugar on medium-high until fluffy, about 2 minutes. Spread filling on flat side of cookies and sandwich together.

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