Pumpkin Whoopie pies

A tasty Thanksgiving treat by Rita Talty on Four Live

Ingredients


  • 390 g (3 cups) all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tblsp ground cinnamon
  • 1.50 tsp ground ginger
  • 1 tsp ground cloves or nutmeg
  • 1/2 teaspoon salt
  • 226 g (1 cup) unsalted butter, room temperature
  • 410 g (2 cups) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 425 g can pumpkin puree

For the filling
  • 55 g (1/4 cup) vegetable oil
  • 55 g (4 tablespoons) unsalted butter, room temperature
  • 115 g (1 cup) icing sugar, sifted
  • 1.50 tsp pure vanilla extract
  • 120 ml (1/2 cup) golden syrup or honey

Method

  1. Preheat the oven to 177C.
  2. Line two cookie sheets with parchment paper (so cookies don’t stick).
  3. In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves or nutmeg, and salt.
  4. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy.
  5. Add the eggs, one at a time, beating well after each. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated.
  6. Then drop cookies on the parchmant paper. You can use a spoon or ice cream scoop.
  7. Then with moist fingers smooth the top of the cakes.
  8. Bake cookies for about 10-12 minutes until the tops of the cookies lightly spring back.
  9. Then place on a wire wrack to cool.

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