Pumpkin Whoopie Pies

I usually get a chance to try some new recipes for the Christmas holidays and this year I had to settle for tried and true treats since I ran out of time for experimenting. This was one of the recipes I've been dying to try. I read rave reviews by a reader in Rachel Ray's magazine and printed out the recipe ages ago.

I love pumpkin flavored things and cream cheese frosting and this seemed to have both! Unfortunately they are not a healthy snack... or at least not a low-cal one. Each one of these little tasties has about 326 calories. Sigh. I probably won't be making them regularly but, they were fun to try. Mine didn't turn out as round and pretty as the ones pictured on her site but I am guessing they taste just as good.


Pumpkin Whoopie Pies
Silvana Nardone and Christina Stanley-Salerno

From Every Day with Rachael Ray
October 2007

MAKES TWELVE
Prep Time: 35 min
Bake Time: 10 min

INGREDIENTS
1 1/2 sticks (6 ounces) unsalted butter,
(1 stick melted, 1/2 stick softened)
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 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

DIRECTIONS:

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. 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.

3. Using an ice cream scoop or tablespoon, drop 12 generous 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.

4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla;mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Original recipe found here.