Cakey and fluffy, these spiced rounds satisfy fall cravings for all things pumpkin. The vegetable’s sugary notes are accentuated by spelt flour, an ancient whole grain that tastes sweeter than regular wheat and yields more tender cookies. Enjoy them on their own with a cup of hot apple cider or sandwich them with luscious pumpkin–cream cheese filling for little whoopie pies.
Excerpted from Better Baking: Wholesome Ingredients, Delicious Desserts © 2016 by Genevieve Ko. Photography © 2016 by Romulo Yanes. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Double Pumpkin Whoopie Pies
- Yield: 6 dozen cookies, 3 dozen whoopie pies 1x
Description
Cakey and fluffy, these spiced rounds from Better Baking: Wholesome Ingredients, Delicious Desserts by Genevieve Ko satisfy fall cravings for all things pumpkin.
Ingredients
For the cookies:
2 cups (274 g) spelt flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons pumpkin pie spice
½ teaspoon salt
1 cup (215 g) packed dark brown sugar
½ cup (112 g) grapeseed or other neutral oil
1 (15-ounce; 425-g) can pure pumpkin puree (1 1/2 cups will be used for the cookies and the remaining 1/4 cup for the filling)
1 large egg, at room temperature
½ teaspoon pure vanilla extract
For the filling:
1 (8-ounce; 226-g) package cream cheese, softened
¾ cup (101 g) confectioners’ sugar
¼ cup (61 g) pure pumpkin puree (this is what remains from the 15-ounce can called for above)
½ teaspoon pure vanilla extract
Salt
Instructions
1. Start by making the cookies: Whisk the spelt flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Whisk the brown sugar and oil in a medium bowl until smooth. Add 1½ cups (364 g) of the pumpkin and whisk until well combined (reserve the remaining ¼ cup for the whoopie pies or for another use). Add the egg and vanilla and whisk well. Make a well in the flour mixture and add the pumpkin mixture. Whisk, gradually drawing in the flour, until fully incorporated. Let stand while the oven heats, 15 to 25 minutes.
2. Position a rack in the center of the oven and preheat to 350°F. Line two large cookie sheets with parchment paper.
3. Using a 1½-tablespoon (1¾-inch) cookie scoop or a tablespoon measure, drop the dough by level tablespoons onto one of the prepared sheets, spacing them 1½ inches apart.
4. Bake until the tops of the cookies are just starting to crack and a toothpick inserted into the center of a cookie comes out clean, 15 to 18 minutes. While the first batch bakes, drop the remaining dough on the second sheet. Bake after the first sheet comes out. Cool completely on the sheet on a wire rack.
5. To make the whoopie pies: While the cookies cool, beat the cream cheese, confectioners’ sugar, remaining pumpkin puree, ½ teaspoon pure vanilla extract, and a pinch of salt in a large bowl with an electric mixer on medium-high speed until smooth and fluffy. Sandwich between pairs of cookies. Cover and refrigerate until the filling is set, at least 30 minutes.
Notes
- One can of pumpkin puree is enough to make both the cookies and the whoopie pie filling in the variation.
- Note about making these ahead: The batter will keep in the refrigerator for up to 1 day. The plain cookies will keep at room temperature for up to 3 days or in the freezer for up to 1 month. The whoopie pies will keep in the refrigerator for up to 1 day.
