Monday, November 17, 2014

Pumpkin Whoopie Pie with step by step pictures

These cookies are moist and soft like cake and sandwiched them with a creamy vanilla filling.These pumpkin whoopie pie are good recipe for thanksgiving day dessert.Linking it to Baking Partner Challenge.

Pumpkin Whoopie Pie

Recipe Source: Joy of Baking (I halved the original recipe)
All purpose Flour                 1 ½ cup
Brown Sugar                        1 cup
Butter                                    ½ cup or 1 stick
Egg                                       1 No
Pumpkin Puree                    1 cup
Baking Soda                        ½ tsp
Baking Powder                   ½ tsp
Cinnamon                           ½ tbsp
Ground Clove                     ½ tsp
Ground Ginger                    ¾ tsp
Salt                                      ¼ tsp
Vanilla Extract                    ½ tsp

Vanilla Filling
Butter                              ¼ cup
Vegetable shortening      ¼ cup
Confectioners’ Sugar    1 cup (Sifted)
Vanilla Extract               1 ½ tsp
Corn Syrup                     1/3 cup

Pumpkin puree – You can either use store bought one or make it your own.
To make pumpkin puree
Preheat the oven to 400F.
Cut and deseed the pumpkin. Place it in a baking sheet.

Bake it for 30 minutes or until it tender. Check the tenderness by piercing the fork.
Once done let them cool, peel the skin and blended it in a blender. Keep aside

For Pumpkin Cookies
Preheat the oven to 350 degree F. Grease or line baking sheet with parchment paper.
In a mixing bowl, whisk together all purpose flour, baking powder, baking soda, ground ginger, ground clove, cinnamon and salt

In a mixing bowl using electric hand mixer or stand mixer beat butter and then add sugar beat still creamy and fluffy.
Add eggs and beat well. Add vanilla extract, pumpkin puree and beat until combined.
Now mix the dry ingredients little by little to the wet ingredients until combined.
Drop tablespoon of batter into a prepared baking sheet, spacing about 2 inches apart. With moistened finger or back of the spoon shape the cookies.
Bake for about 10 -15 minutes or until the top of the cookie spring back. Remove from oven and cool it on wire rack

Vanilla Filling

Beat the Shortening and butter until soft and creamy .Gradually add sugar and beat until light and fluffy.
Then add vanilla extract and beat in low speed until combined. Finally drizzle in corn syrup and beat until soft and fluffy.
To Assemble
Take one cookie and spread a tablespoon of filling on the flat side of the cookie.Top it with another one.

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