Tuesday, November 24, 2009

Pumpkin Poppers

with Cream-Cheese Filling. (Also known as Whoopie Pies).



3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
FOR THE CREAM-CHEESE FILLING
3 cups confectioners sugar
1/2 sup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon pure vanilla extract

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. (I prefer making small muffins using a standard size muffin tin. I then cut the muffins in half.)
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small

No comments: