Sunday, July 24, 2011

Pumpkin Cookies with Cream Cheese Frosting

The Star of the show
I found a blog called the Brown Eyed Baker that I really enjoyed alot of the recipes I found. Dying to try something and having a serious craving for pumpkin (I know it is not autumn yet but I could not wait), I saw the recipe for Whoopie Pies as intriguing and wanted to experiment. I found that due to the humidity in Ohio the pies/cookies turned out a little gummy on the outside and plenty dense on the inside once they are not fresh out of the oven. But running them through a toaster for a couple brief minutes gets rid of this problem quite nicely, though they cannot have frosting on them if you put them in the toaster as the frosting will obviously melt off...

I was alone in the house and I had a cracking good time making them while singing along at the top of my lungs to musicals such as Phantom of the Opera, the Music Man, and the Sound of Music. Even if one is not singing rather poorly to one's dog, these cookies are as much fun to eat while you are making them as they are afterwards! (yes they have raw egg, so one has to be careful). I had a 29 oz can of Pumpkin, which is about a half cup more than the recipe calls for...but somehow I ended up with an empty can of pumpkin! (hint, I did not use extra in the cookies...pumpkin is just that yummy...). and Cream Cheese Frosting? Really? I mean, one almost has to double the recipe just to get enough leftover to put on the cookies! However, enough of the ingredients made it into the oven and into the frosting that I actually had some to serve to my family. The verdict was, a little gummy, with some odd texture, but VERY good flavor and the icing one really cannot go wrong with. So, in conclusion, while this is a good idea, perhaps if one is looking for a pumpkin cookie that is more like a cookie and less like a cake, one needs to look elsewhere. Or, use a toaster later, really they tasted great.

Pumpkin Whoopie Pies with Cream Cheese Frosting

For the Whoopie Pies:

3 c. Flour
2 Tbsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp ground Ginger
½ tsp ground Nutmeg
2 c. Brown Sugar
1 c. Canola Oil (or use half applesauce, but add a little sugar if using green applesauce)
3 c. chilled Pumpkin puree (canned pumpkin)
2 Eggs
1 tsp Vanilla extract

For the Cream Cheese Frosting:

4 cups Powdered Sugar
12 ounces Cream Cheese, at room temperature
3 ounces (½ cup) unsalted Butter, at room temperature
3 tablespoons Maple Syrup (optional, but add a little powdered sugar if you use this)
1 teaspoon Vanilla extract


Preheat oven to 350 degrees F, grease and flour baking sheets

In a large bowl, whisk together the Flour, Cinnamon, Baking Powder, Baking Soda, Salt, Ginger and Nutmeg. Set aside.

In a separate bowl, whisk the Brown Sugar, and the Oil/Applesauce together.

Add the Pumpkin puree and whisk to combine thoroughly. Add the Eggs and Vanilla and whisk until combined.

Gradually add the Flour mixture to the Pumpkin mixture and whisk until completely combined.

Use a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

To make the Frosting, beat the Butter until smooth with no visible lumps.

Add the Cream Cheese and beat until smooth and combined.

Add the Powdered Sugar a little at a time until desired consistency, then add the Maple Syrup (if using) and Vanilla and beat until smooth.

To assemble them as whoopie pies: Turn half of the cooled cookies upside down. Spread some frosting onto that half. Place another cookie, flat side down, on top of the frosting. Press down slightly so that the frosting spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

I opted for the iced cookie version
Otherwise, just Frost the tops of the cookies and serve!

*Recipe Credited to Browneyedbaker, with a few of my own edits, and her source.

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