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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies
1 3/4 cups flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 tsp baking soda
1/2 tsp coarse salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract
Filling
4 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
Prepare cookies: Preheat oven to 375. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 tsp dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary. Pipe or spoon about 2 tsp filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
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MINI PUMPKIN WHOOPIE PIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies
1 3/4 cups flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 tsp baking soda
1/2 tsp coarse salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract
Filling
4 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
Prepare cookies: Preheat oven to 375. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 tsp dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary. Pipe or spoon about 2 tsp filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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