Try as we might, we were never huge fans of the traditional whoopie pie. We love the concept of two cakey chocolate cookies with a fair amount of cream sandwiched between them, but every execution we tried was always less than desirable. Maybe it was the cream filling with the shortening aftertaste. Maybe it was the too-wet cookie itself. After all, there is such a thing as being too moist. So we took some liberties with the whoopie pie and created our own version, which was named one of the top 100 tastes of 2007 by Time Out New York. Our Pumpkin Whoopie Pie makes the perfect midnight snack, with its soft, cakelike cookie and chilled cream cheese filling. For bite-sized pies, use a melon baller to scoop the dough.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a small ice cream scoop with a release mechanism to drop heaping
Sift the confectioners’ sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
Add the confectioners’ sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
Turn half of the cooled cookies upside down (flat side facing up).
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
© 2008 All rights reserved. Published by Abrams Books.