Fresh Pumpkin Whoopies with Cream Cheese Filling

FRESH PUMPKIN WHOOPIES WITH CREAM CHEESE FILLING
SUBMITTED BY JULIE GANONG OF CHOCOCOA BAKING COMPANY, NEWBURYPORT

The aroma of pumpkins roasting gives one a warm, homey feeling, and New Englanders wait for it annually. Now pair this pumpkin flavor with our love of whoopies pies, and you have a perfect recipe for Fall and Thanksgiving entertaining! This is why Chococoa Baking Company’s Pumpkin Whoopies are among our most popular varieties.

MAKES 12 WHOOPIE PIES

1 2-3 pound pumpkin (sugar is our favorite

½ cup (1 stick) unsalted butter

1 cup dark brown sugar

1 teaspoon vanilla extract

1 large egg

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

2 tablespoons buttermilk

FRESH PUMPKIN PUREE

To roast the pumpkin, heat the oven to 400°F. Cut pumpkin in half, peel pumpkin with a vegetable peeler, then scoop out seeds and fibers from the centers with ice cream scoop or large spoon. (Compost the seeds or roast them with salt and olive oil for a great snack!)

Place the pumpkin halves on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Place on a cooling rack and cool the pumpkin for 1 hour. Place in the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

CAKE BATTER

MAKES 24 HALVES

Preheat oven to 375°F and line 3-4 half-baking sheets with parchment paper.

Mix the butter, sugar, and vanilla extract in large mixing bowl and beat with electric beater until light and fluffy. Beat the egg in small dish. Sift the flour, baking powder, baking soda, and all spices into a large size bowl and stir together gently. Add 1 cup of the pumpkin purée and buttermilk, and stir until combined.

Using a level 2-inch ice cream scoop or heaping tablespoon drop on to parchment paper. Leave about a 3-inch space around each cake for spreading. Each round should be about 1¾-inch high. Bake for about 10-12 minutes, until firm to touch. Transfer to wire rack to cool.

CREAM CHEESE FILLING

MAKES ENOUGH FILLING FOR 12 WHOOPIE PIES

½ cup softened cream cheese
5 tablespoons butter, softened
½ teaspoon vanilla extract
4½ cups confectioners’ sugar

Beat together the cream cheese, butter, and vanilla extract with wooden spoon or electric mixer on medium, until light and fluffy. Sift in confectioners’ sugar in small ½ cup increments until smooth. Store in refrigerator or use immediately.

ASSEMBLY

Take whoopie pie halves of approximately the same size and using ice cream scoop or small spoon heap the filling into center of one of the halves, then gently press together. Store covered in refrigerator up to three days.