Dessert Duty

I’ve been given dessert duty for tomorrow’s Thanksgiving meal. And with this assignment, it was expressed that big things are expected of me.

Oh great.

With the pressure on, I turned to a recipe I first made last year for Thanksgiving: Pumpkin Whoopie Pies with Caramel Cream Cheese Frosting. They were a hit last year and I’m hoping that history repeats itself.

I love that this dessert is perfect for the holiday, while being a fun departure from the standard pumpkin bars. Plus, the frosting is absolutely to-die-for; the rich caramel flavor is a delicious and unique pairing with the moist pumpkin sandwiches.

Good luck with your last-minute preparations and have a Happy Thanksgiving!

Adding pumpkin to brown sugar and oil

Scooping the batter

Placing cookies on the cookie sheet

Powdered sugar turning into caramel

Adding the caramel to the cream cheese frosting

Cooling

Whoopie!

Gotta get a bite

 

Pumpkin Whoopie Pies

Source: Lottie + Doof

What You Need

    For the Pies:
  • 3 cups all-purpose four
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon, plus a couple dashes
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2 cups packed dark brown sugar
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 1 pound box confectioners sugar, divided
  • ½ cups plus 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 ounces cream cheese at room temperature
  • 1 stick of butter at room temperature

What To Do

  1. Preheat oven to 350. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
  3. In a separate bowl, whisk sugar and oil together until combined. Add the chilled pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart.
  6. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool for 10 minutes before moving to a wire rack to cool completely.
  7. To make the frosting, sprinkle ½ cup powdered sugar over bottom of small saucepan. Cook over medium heat until sugar melts (do not stir and do not let sugar burn). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes.
  8. Carefully stir in ½ cup cream, vanilla, and salt – mixture will bubble vigorously.
  9. Stir until any caramel bits dissolve – caramel will be in a big clump but keep stirring, it will dissolve.
  10. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
  11. Sift remaining powdered sugar into medium bowl.
  12. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar.
  13. Add cooled caramel and beat well. You will only need about ¾ of the caramel, but taste as you add it until it reaches desired amount of caramel flavor.
  14. Cover and chill frosting until firm enough to spread, about 1-2 hours.
  15. Assemble whoopee pie.
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