Thursday, October 13, 2011

Pecan Pumpkin Gingerbread Whoopie Pie Cookies

Yum! Don't these cookies look amazing?! My mom is the best cookie maker ever and she sent me this recipe for these amazing looking little cookies, so you know they have to be delicious.  I am going to have to try making them.  Man, I can't wait!  Below is the recipe from


Start to finish: 1 hour
Makes 20 small or 10 large pies

For the cakes:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 cups packed dark brown sugar
3 tablespoons molasses
1 teaspoon vanilla extract
Zest of 1 orange
2 tablespoons minced candied ginger
2 eggs
15-ounce can pumpkin puree

For the filling:
Two 8-ounce packages cream cheese
1 cup Marshmallow Fluff
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup toasted chopped pecans

  • Heat the oven to 350 F. Line 2 large baking sheets with parchment paper.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and allspice. Set aside.
  • In the bowl of an electric mixer, beat together the butter, oil, brown sugar, molasses and vanilla. Add the orange zest, candied ginger and eggs, then beat to combine. Beat in the pumpkin puree. Stir in the flour mixture until thoroughly mixed.
  • Drop by the dough in mounds (1/4 cup for large or 2 tablespoons for small) onto the prepared baking sheets, leaving several inches between each for spreading. You should make 20 or 40 cakes, depending on whether you want small or large whoopie pies. Bake for 15 to 20 minutes, or until the cakes feel slightly firm to the touch. Allow to fully cool before filling.
  • To make the filling, in the bowl of an electric mixer, beat together the cream cheese, Fluff, butter, brown sugar and vanilla until smooth. Drop a large spoonful onto the flat side of half of the cakes. Use a second cake to top each, pressing the flat sides together.
  • Place the pecans in a large, wide bowl, then roll the edge of each whoopie pie in the pecans to coat. Refrigerate in an airtight container.
Nutrition information per small whoopee pie (values doubled for larger ones) (values are rounded to the nearest whole number): 460 calories; 250 calories from fat (53 percent of total calories); 28 g fat (12 g saturated; 0 g trans fats); 70 mg cholesterol; 51 g carbohydrate; 5 g protein; 2 g fiber; 250 mg sodium.

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