Pumpkin Whoopie Pies with Dulce De Leche Filling

Today I have some fun things to share with you! I was chosen to participate in OXO’s Cookies for Kids’ Cancer Bake a Difference campaign this year. They partnered with Dorie Greenspan as she prepares to release her new cookbook Dorie’s Cookies in October. So, lucky for me, I received a box of awesome baking goodies (all featured here) and this amazing recipe. For each blogger that participates in this campaign, OXO is donating $100 to Cookies for Kids’ Cancer. How great is that?!
pumpkin whoopie pies 1

So not only are these yummy, fall flavored whoopie pies amazingly delicious, I’m totally in love with the goodies I’ve added to my baking supplies.
pumpkin whoopie pies 4

Here’s what I got:
OXO goodies

  • OXO’s Non-Stick Pro 12 Cup Muffin Pan – made with ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant. Unique micro-textured pattern ensures even baking
  • OXO’s Medium Cookie Scoop – designed for easy scooping and consistent shaping, it has soft grip handles that absorb pressure while you squeeze to smoothly release your cookie dough
  • OXO’s Illuminating Digital Hand Mixer – includes intuitive digital controls to steadily increase or decrease speed while you are mixing and has a light to guide you! Also features on on-board beater clip, wrap-and-secure cord, and flat, stable base that allows for compact, upright storage…amazing for limited kitchen cabinet space!
  • OXO’s Medium Silicone Spatula – tough enough for scraping, mixing and scooping, this soft, non-slip spatula stays flexible longer without discoloring or melting

Now, for the cookies!
pumpkin whoopie pies 2

for the cookies, you will need:
1¾ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ baking powder
½ baking soda
1 stick unsalted butter, cut into chunks, at room temperature
¾ cup sugar
½ teaspoon fine sea salt
1½ teaspoons pure vanilla extract
½ cup pumpkin puree
½ cup buttermilk, room temperature
¾ cup fresh (or frozen) cranberries, coarsely chopped (if frozen, don’t thaw)**

Position oven racks to divide the oven into thirds and preheat to 375°F. Butter or spray two muffin tins, even if they are nonstick.

Whisk the flour, cinnamon, cardamom, baking powder and baking soda together in a bowl and set aside.

Working with a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes. Add the egg and beat for another 2 minutes or so, until creamy. Beat in the vanilla. Reduce the mixer speed to low, add the pumpkin puree and beat until it’s fully incorporated; don’t be discouraged when the mixture curdles – it will soon smooth out.
mixing

Turn off the mixer, scrape down the bowl and add half of the dry ingredients. Pulse to begin the mixing and then mix on low, scraping the bowl as needed, until the flour mixture is blended in. Beat in the buttermilk. Turn off the mixer, add the remaining dry ingredients, pulse and then mix on low until you have a lovely smooth batter. Switch to a flexible spatula and fold in the cranberries. Don’t be too thorough – it’s better to have an uneven mix than to break the berries and turn the batter red.
batter & spatula

Using a medium cookie scoop, scoop out level portions of dough, or use a tablespoon to get rounded spoonfuls, and fill the muffin tines. The scoops of dough will sit upright in the center of the tins, but when baked they’ll melt evenly into the cups.
muffin tins

Bake for 11 to 12 minutes, rotating the pans top to bottom and front to back after 6 minutes, or until they are puffed, golden brown and springy to the touch.

Transfer the pan to a rack and let the cookies rest for 5 minutes, then turn them out on the racks and allow them to cool completely.

for the filling, you will need:
1 stick unsalted butter, cut into chunks, at room temperature
1 cup marshmallow fluff
¼ cup confectioners’ sugar
pinch of fine sea salt
¼ cup dulce de leche, homemade or store bought

Working with a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, beat the butter, marshmallow fluff, sugar and salt together on medium-high speed, scraping the bowl and beater(s) as needed, for about 3 minutes, until very smooth. Lower the mixer speed, add the dulce de leche and beat until thoroughly blended.

to assemble the whoopie pies:
assembly Using a spoon or a small cookie scoop, place the filling on the flat sides of half of the cookies; sandwich with the other cookies, flat sides down. The cookies can be eaten now, but the filling benefits from a 30-minute stay in the refrigerator. Just be sure to let them come to room temperature before eating them, so the filling is nice and soft.
pumpkin whoopie pies 3

*Whopper-Size Whoopie Pies – Dorie says you can use a large cookie scoop (about 3 tablespoons) to portion out the dough and make 6 really big pies (12 individual cookies). These bake best when you use an insulated baking sheet or stack two sheets one on top of the other. Line the top sheet with parchment paper or a silicone baking mat and bake the cookie for 15 to 17 minutes.

*Storing: Unfilled cookies can be kept covered at room temperature for up to 24 hours. Once filled, they can be kept covered in the fridge for a day or two, but they are best the day they’re made!

**Disclaimer: I could not find fresh cranberries ANYWHERE! I checked or called every grocery store within 10 miles of my house, and nada. I did find some frozen ones that were infused with cherry and other juices and so I decided to just leave them out. But, I will surely be making these again in October/November when fresh cranberries are aplenty at my local grocer.

makes: 14 whoopie pies
time: 15 minute prep + 12 minutes baking + 15 minutes assembly
from: Dorie Greenspan

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