Quick! A whoopie pie!

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2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 large eggs

1 teaspoon pure vanilla extract

FILLING:

3 cups confectioners’ sugar

8 tablespoons (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

For the pumpkin cookie 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 tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

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