Thanksgiving Workshop: Pumpkin Whoopie Pies

 
 

 I'm starting a "Thanksgiving Workshop" and for the next few weeks leading up to Thanksgiving I will be posting recipes, crafts and decorating ideas to help you with your holiday planning!  I'm starting it off with this mouth watering recipe for "Pumpkin Whoopie Pies" from Martha Stewart.  Don't they look amazing?!  I actually used this picture to bribe some family members to join me for Thanksgiving down south, and it worked!  The recipe is really easy and I can't wait to make them in a few weeks!  I might have to test the recipe before Thanksgiving, that way I can also taste test them...ALL of them.  Enjoy!

 
 
 Makes about 20

FOR THE COOKIES

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (not Dutch-process)

1 1/2 teaspoons baking soda

1/2 teaspoon coarse salt

1 tablespoon unsalted butter, softened

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup packed dark-brown sugar

1 large egg

1 cup whole milk

1 teaspoon pure vanilla extract

FOR THE FILLING

4 ounces cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup confectioners' sugar

1/4 cup canned solid pack pumpkin

Pinch of cinnamon

Pinch of nutmeg

1. Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
4. Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.