Mini Pumpkin Whoopie Pies

One of the best aspects of baking is seeing the smile that a homemade treat brings to people's faces.  Their eyes light up and the ooo's come out nearly instantaneous upon seeing the baked goodness.  That for me is the ultimate reward for the time spent in the kitchen. 

A small, casual gathering was just the excuse I needed to make whoopie pies.  I have been wanting to make them for quite sometime as they are one of my favorite treats from a local bakery.  But just one is definitely enough and so for a household of two I needed a gathering to share such a decadent treat. When Dan and I get whoopie pies we tend to cut them in half to share as it is really just too much sweetness for even me to eat a full sized one.  So I was thrilled to find a mini version.

My experience with Martha Stewart recipes is not one of success.  The previous recipes of hers that I have tried never work out to my liking; they are either dry or tasteless or something.  But I gave her another chance... even though I wasn't going to have time to make something else if they didn't turn out.  But they did turn out- quite wonderfully.  The recipe was pretty easy, the flavor was right on, and they were a huge hit. 

I do really need to get a pastry bag with tips.  I decided to use the pomegrante ganache that I had left over from a previous experiment to drizzle on top to finish them off... But I cut the hole in the ziplock bag too big so it wasn't exactly what I envisioned.  Pastry bags and tips are on my holiday gift wish list so I will hold out a bit longer but more and more I am wishing I had them for a more precise and controlled frosting finish.

Anyways- these mini whoopie pies are really something wonderful and something sure to get ooo's and aaah's when you bring over a box of them for a gathering. I certainly hope to make this recipe again and I think with different fillings for various seasons.

Mini Pumpkin Whoopie Pies

Source: Martha Stewart
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 (light brown sugar works just fine)
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 (I used a cookie dough scope/dropper for speed & consistency), 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.

Pomegrante Chocolate Ganache

Source: Facebook post

Ingredients:
Pomegranate 1
Water 3 fl. oz.
Light corn syrup 1 1/2 oz.
chocolate chips (60% or higher) 9 oz.
Honey 1 oz.
Unsalted butter, room temp 2 oz.


1. Take out all of the seeds of the pomegranate. Combine in food processor or blender (or mash them manually) with water and process. Strain and combine with corn syrup in a saucepan. Bring to a boil.

2. Put the chocolate in a bowl and in five parts add in the pomegranate mixture, mixing well after each addition.

3. Add in the honey and butter and mix until smooth.

4. Cool to room temperature before using, or freeze until firm for use as truffles.

 ** I used this as a filling for macaroons (a huge baking fail I will tell you about in my next post) and for a finishing touch to the whoopie pies.

Enjoy!

~ Tara

Comments

[Colleen]

Oh, how I love whoopie pies! Whenever we're near Sweet Mandy B's I try to get Nathan to stop in so I can get one!!! I am going to have to try these!!!!!