Happy Halloween!!!
Brandy Chase
Whoopie Pumpkin Pies
Cookies:
• 1/2 cup butter, room temperature
• 1 1/4 cups sugar
• 1 egg
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
Pinch salt
Filling:
• 4 ounce cream cheese, room temperature
• 1/2 stick unsalted butter, room temperature
• 2/3 cup confectioners' sugar
• 1/4 cup canned pumpkin puree
• 1/4 teaspoon ground cinnamon
• Pinch salt
1. Preheat oven to 400 degrees F.
2. Beat butter and sugar on high speed until light and fluffy. Add egg, buttermilk and vanilla.
3. Whisk flour, cocoa, baking powder, baking soda and a pinch of the salt in a bowl; add to batter, beating until just combined.
4. Drop 8 – 2 tablespoon sized scoops of batter onto each of 3 parchment-lined baking sheets, spacing scoops 3 inches apart.
5. Bake until edges are set but are still soft, 8-9 minutes.
6. Cool 2 minutes, then transfer to racks and cool completely.
7. Beat cream cheese and remaining ½ stick butter in a small bowl on high speed until smooth.
8. Slowly beat in confectioners’ sugar, then pumpkin, cinnamon and remaining salt, until smooth.
9. Spread a heaping tablespoon of filling on flat side of 12 cookies and top with remaining cookies.
