Next we have the Pumpking Whoopie Pies, I found this recipe at what megan's making. These also went to the church potluck.
Here is the recipe as found at what megan's making:
Pumpkin Whoopie Pies (Printable Version)
adapted, slightly, from Rachael Ray
Cookie:
1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups flour
Icing:
1/2 stick unsalted butter, softened
4 ounces cream cheese, chilled
1 cup confectioners' sugar
2 pinches of salt
1/2 teaspoon vanilla extract
a few shakes of cinnamon
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using a spoon, drop small mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
For the icing: using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using a spoon, drop small mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
For the icing: using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.
Happy Baking!
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