Hellllooooo. Here's the recipe I told you about
last week. As one of my best friends pointed out to me...I
might be a little obsessed with the pumpkin spiced latte. "Me? Noooo." To which I got the crazy eye and the sympathetic response of "you literally mention it in every other post and you don't think you have an issue? I think there's a group for people like you. Want me to find the phone number?" Um, no. It's only a problem if you admit it...I'm not. So instead of the latte today, we'll be talking about it in little bite-sized (ok big bite-sized) form. Better? I think so :)
And you'll have left over pumpkin puree...here's the
face mask you can make with it. Dessert and beauty in one? Oooo yeah baby! If you try this, let me know what you think!
Makes about 3 1/2 dozen (remember they're small and will go pretty quick!):
Whoopie Pie
3 cups flour
2 1/2 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups canned pumpkin puree (don't get the pie mix!)
2 eggs (beaten)
1 1/2 tsp vanilla extract
Chai Filling
1 stick unsalted butter (4oz) at room temperature
8 ounces cream cheese (Philidelphia, you can use low fat too...won't make a big taste difference) room temp
3 cups powdered sugar
2 1/2 tbsps dry chai mix (I use
David Rio's Elephant Vanilla Chai)
1 tsp vanilla extract (if you don't use a vanilla chai)
Directions
1. Preheat oven to 350F. Use parchment paper on your baking sheets so you won't destroy your cookie lifting it from the sheet.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, brown sugar, and oil together. Add the pumpkin puree and whisk together. Add beaten eggs and vanilla and whisk to combine thoroughly.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small ice cream scoop to drop a rounded, tablespoon of dough onto the sheets. If you don't have a small ice cream scoop, spoon your dough into a ziploc baggie and snip off the corner. This will allow you the pipe the dough, making sure to create rounded balls of dough (the shape of the cookie won't change a lot during the cooking process so be neat). Place the balls about 1 inch apart.
6. Bake for 11-12 minutes. The cookies should just be starting to crack on top. To check, stick a toothpick in the middle of the cookie, it should come out clean when done. Remove from the oven and let cool completely.
7. For the filling, beat the butter until smooth. Add the cream cheese and beat until smooth and completely combined. Add the powdered sugar a little at a time. Now add your dry chai (and vanilla extract if you're not using a vanilla chai). Beat until smooth and completely combined.
8. To assemble, turn half the cookies over and give them a little press so they will flatten down and your whoopie pie will be able to sit. Pipe about a tablespoon amount of frosting onto the cookie (using the same piping method you did for the dough). Place another cookie of similar size, flat side down, onto the filling to create a sandwich. Once all your whoopie pies are assembled, place them in the refrigerator for at least 30 minutes, prior to serving, so the filling will set.
To store, keep them in the refrigerator or freeze in air tight containers.
The pie recipe was adapted from
source.