Mini Pumpkin Whoopie Pies

I've had such a busy week I haven't had anytime to post anything on my blog. However, Sunday I had some time and decided I wanted to try and make some Mini Pumpkin Whoopie Pies. All I can say is WOW-they are delicious!

These scrumptious cookies aren't hard to make at all. Just follow the steps and you'll do great. After I made the cookie dough I put them in the refrigerator overnight since I had to run off someplace. Then yesterday morning I pulled them out of the refrigerator and scooped them onto a cookie sheet. I liked how they turned out best when cold from the frig. They were much easier to release from the mini cookie/ice cream scoop that I had. Although making them all at once is fine as well. I just found that since the dough is soft, chilling it made it easier to scoop.

Here's the recipe, I'm certain they'll be a huge hit for all those you share them with.

Mini Pumpkin Whoopie Pies
Makes about 20 2-inch whoopie pies

Cookies

1 2/3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 cup tightly packed dark brown sugar
1/2 cup canola oil
1 cup pumpkin puree
2 large eggs
1 1/2 teaspoons pure vanilla extract

Directions

Make the cookies: Preheat oven to 350 degrees. Line several baking sheets with parchment paper or a nonstick baking mat.

In a large bowl, whisk together (or use electric mixer) 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. Then add pumpkin puree and whisk to combine. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Do not overmix.

Using a small cookie dough/ice cream scoop or heaping teaspoon drop batter onto parchment lined baking sheets, about 1 inch apart. Firmly tap the bottom of the sheet pan on the counter a few times to remove any air bubbles in the batter. Bake in a 350 degree oven about 10-13 minutes or until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean. Let cool completely on pan.

Filling:

3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons pure vanilla extract

Sift confectioner' sugar into a medium bowl; set aside. In a bowl mix butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies:

Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Note:

If you're looking for a lighter filling try the whipped cream filling I have posted on my blog for my Chocolate Avalanche Cake. I think the cream cheese filling is delicious but this would also be a nice alternative.

If you try these please let me know what you think. Enjoy!

Holiday Dessert - Chocolate Avalanche Cake (Vote for Me Here)

As I mentioned in a previous post (September 18th) this is a cake recipe I created after years of testing. It's a dead ringer to one we use to have and love at a restaurant called The Bubble Room, on Captiva Island, Florida.

I call this perfect celebration cake my Chocolate Avalanche Cake. Whether you're celebrating the holidays, a birthday or special occasion it's a showstopper and delicious! Most of the cakes I make are totally from scratch. However, this one uses a cake box mix, with the addition of numerous luscious ingredients and steps that make this cake, sensational and over the top outrageous!

Bon Appetit Magazine contacted me as a food blogger and asked me if I would like to share a holiday dessert recipe with their readers and my bloggers for a chance to win the Bon Appetit Holiday Dessert Bake-Off. So please cast your vote for me today and this recipe by going to: Bon Appetit. Voting starts today, November 1st and ends December 13th, 2009 and I'd love to win. So please pass this on to your friends as well. Make sure when you get to the voting page that once you've voted you continue to click to the last page and then hit submit so your vote counts!

The prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and Restaurant Editor Andrew Knowlton.

I would appreciate your vote!

As for the recipe, please read it thoroughly before starting and make sure you have all the ingredients on hand. Of course, if you have any questions you are always welcome to email me. This recipe has several steps but it's really quite simple to prepare. Just take your time and it will get rave reviews!

Bon Appetit!


Chocolate Avalanche Cake
Serves 6-8


Cake ingredients:

1 cup sour cream
4 eggs
½ cup canola oil
½ cup water

Mix well.

Add: 1 box Devils Food Chocolate Cake mix (no pudding added)

Add: 3.4oz. Package of Vanilla Instant Pudding mix
12 oz. package semi-sweet chocolate chips, melted

Mix all together and pour in Bundt pan that has been sprayed with non-stick spray

Bake in the Bundt pan for 1 hour at 350 degrees

Let cool completely inverted on a rack – then refrigerate overnight.
With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.

Cream Filling:

4 cups heavy cream
½ cup confectioners’ sugar
1 teaspoon pure vanilla

In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.

16 oz. container of fresh strawberries, hulled and cut in half, reserving about 6-8 for the top of the cake.

Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.

Place the next layer of cake on top of strawberries and cover all but ¼ cup with the cream filling adding remaining strawberries cut side down.

Cover with the top layer of the cake…..

Fudge Icing:
Photo above uses this recipe. However, if you want to totally cover the cake with icing I suggest doubling this.

1 stick butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk

Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.

Remove from heat and add:

1 teaspoon vanilla
1 pound box powdered sugar

Blend together. If you have clumps of powdered sugar left in the icing pour fudge mixture into a mesh strainer and press through allowing fudge to fall into a bowl which should be free of clumps.

Pour over cake.

Fill the hole in the center of the Bundt cake with remaining whipped cream and reserved strawberries. For a more decorative look use a small star tip on a pastry bag and pipe the cream attractively then adding the reserved strawberries.

This cake can be refrigerated until ready to serve.

Now that you're cake is completed, you’ll have a showstopping dessert to serve for the holidays, a birthday or special celebration, that everyone will love and you'll be proud of!

Enjoy!