Gingerbread Whoopie Pies



These are, unbelievably, sooooo yummy.  They are form the cookbook Baked.  They were originally titled as pumpkin whoopie pies.  They honestly don't have a strong pumpkin flavor, but, what they do have, is a wonderful gingerbread taste.  They are very moist cake like cookies sandwiching a delicious cream cheese filling.  They are even better, as with all gingerbread, when made the day before you want to serve them.  That gives all the great spices a chance to marry and mellow.  I followed some simple changes as suggested by a fellow blogger, Erin’s food files.  She added the maple syrup and cinnamon.  These additions are perfect and compliment the gingerbread flavor without competing with it.  The filling has a tendency to get a bit loose which can give a messy looking whoopie pie.  If this starts to happen, just put the filling in the fridge for a bit to firm up and continue piping away. Enjoy!!!

 Cookies:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground fresh cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups brown sugar-firmly packed
1 cup vegetable oil
3 cups pumpkin puree-chilled
2 large eggs
1 teaspoon vanilla
 

Filling:

3 cups powdered sugar
1/2 cup unsalted butter-at room temperature
8 ounces cream cheese-at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon

Cookie Directions:

1. Preheat the oven to 350 degrees

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves and set aside.

3. 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 combined.  Add half the flour  mixture to pumpkin mixture and combine.  Add the rest of flour mixture and combine well.

4. Using a small ice cream scoop, drop heaping tablespoon of dough onto silpat lined baking sheets.  Bake 13-15 minutes or until a toothpick inserted into the center of each cookie comes out clean.  Let cool on pan completely and transfer to a wire cooling rack.

 Recipe Source: http://gonnawantseconds.blogspot.com/2009/11/gingerbread-whoopie-pies.html