Posted at simplymodernmom.com
Whoopie Pies with Pumpkin Buttercream
- 1 stick unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- pinch of Kosher salt
- 1 stick of unsalted butter at room temp
- 1-2 tablespoons milk
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 pounds confectioner’s sugar (more or less)
- Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
1. Make the cookies: Beat together the butter and granulated sugar until light and fluffy. Beat in the egg, buttermilk, and vanilla. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly mix the wet and dry ingredients together until just combined.
2. Drop the cookie batter, about 2 tablespoons each, onto the prepared baking sheet. I like to use an ice cream scooper to measure the batter so that each cookie is consistent. Space the batter three inches apart.
3. Bake the cookies until the edges are set but the middle is still soft (approximately 8 minutes). Remove the baking sheet from the oven and set aside. Leave the cookies on the hot baking sheet for 2 minutes and then remove and allow to cool on a wire rack.
4. Make the filling: Mix together all of the ingredients listed for the pumpkin buttercream until smooth. Add enough confectioners’ sugar to reach your desired consistency.
5. Assemble the whoopie pies: Spread a tablespoonful of the pumpkin buttercream on the flat side of a cookie and sandwich with another cookie. Repeat with remaining cookies.
*The cookie portion of the recipe was adapted from the October 2011 issue of Food Network Magazine.