Pumpkin Cream Cakes

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Pumpkin Cream Cakes

I originally found this recipe off a food blog called Baked Perfection , and they looked amazing so I decided to make them for Thanksgiving. Not only are they really freaking good and make for a cute presentation but my family raved about them all night. So I figured I’d share the recipe:

Pumpkin Cream Cakes (aka Pumpkin Whoopie Pie)
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk the sugars and oil together. 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.
Drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies.

Cream Cheese Filling

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment or with hand mixer, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

To assemble:
Turn half the cooled cookies upside down. Drop spoonfuls of filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the cakes in the refrigerator for about 30 minutes to firm before serving. Makes about 2.5 dozen.

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