Pumpkin Whoopie Pies

Right before we headed out to the east, Jocelyn made a big batch of these fabulous whoopie pies. She accidentally tripled or quadruped the recipe and stayed up all night finishing them up in the oven. Well, we reaped the rewards of her "mistake". These are SOOO delicious and totally addictive! I have to make some....when I have friends or family coming over because we'll eat the whole batch!! Thanks, Jocelyn! You're a great cook and baker!! You really know the science of good eats.

Pumpkin Whoopie Pies

From: Rosies Bakery: Chocolate-packed, Jam Filled, Butter-Rich, No-Holds-Barred Cookie Book. By Judy Resenberg.

(The flour to liquid ratio is quite important for just the right puffy-pie texture. This recipe calls for buttermilk. I subbed heavy cream—I just happened to have some. As you know, both of these liquids are thicker than milk, so if you use milk I suggest being careful. Maybe do it the way the recipe says first to get a feel for how the batter should be first before substituting other ingredients)

½ c plus 1 T all purpose flour

¾ c plus 1 T cake flour (I used a tiny bit more than ¾ c of reg. flour)

½ t. baking soda

½ t. salt

9 T. butter (1 stick plus 1 tablespoon unsalted butter at room temperature)

½ cup plus 2 tablespoons (lightly packed) light brown sugar

7 T granulated sugar

2 ½ t. ground cinnamon

2 t. ground nutmeg

¾ t. ground allspice

½ ground cloves

½ teaspoon ground ginger

1 teaspoon pure vanilla extract

2 large eggs

1 ½ tablespoons molasses

½ cup plus 2 tablespoons canned pureed pumpkin

½ cup buttermilk

Marshmallow Filling

8 T. butter

5 heaping T. marshmallow fluff (I used a lot more)

1 c. powdered sugar

½ t. pure vanilla extract

·Preheat oven to 400F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.

·Sift both flours, the baking soda, the baking powder, and the salt together into a small bowl and set aside.

·Using an electric mixer on medium high speed, cream the butter, both sugars, the spices and the vanilla together in a medium-size bowl until light and fluffy, about 1 ½ minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Scrape the bowl a third time before going on to the next step.

·Add the eggs, one at a time, blending on medium speed for about 10 seconds after each addition.

·Add the molasses and pumpkin, and mix on medium-low speed until well blended, about 10 seconds. Scrape the bowl. Add the buttermilk and blend for 5 seconds.

·Fold in the flour mixture by hand. Then turn the mixer to low speed and mix for about 5 seconds. Scrape the bowl with the spatula, and mix on low speed until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula.

·Drop the batter by generously rounded tablespoons about 2 inches apart onto the prepared baking sheets.

·Bake the cookies until they are risen and firm to the touch, but not crusty, about 12 minutes. Using a metal spatula, carefully transfer the cookies to wire racks to cool.

·While the cookies are cooling, prepare the filling: Place all four filling ingredients in a small bowl and beat with an electric mixer on low speed until the sugar is absorbed, 15-20 seconds. Scrape the bowl with a rubber spatula, turn the mixer to medium-high and beat until the mixture is light and fluffy, 3 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.

·When the cookies are completely cool, turn half of them upside down, and spread each bottom half with a heaping teaspoon of filling. Top them with the remaining cookies. (I make extra filling because 1 t. is just not enough!!)

·If you plan to eat the cookies the first day, leave them sitting out. If not, store them in an airtight plastic container in the freezer for up to 2 weeks, and bring to room temp before eating.