Chocolate-Pumpkin Whoopie Pies with Mascarpone


Makes 12 large pies

Whoopie Pies

3 ¼ cups white flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp salt
2 tsp. ground cinnamon
2 tsp. ground ginger
6 Tbs. Special dark cocoa powder
2 eggs
1 ¼ cup packed brown sugar
1 cup vegetable oil
2 cup pumpkin purée (from peeled, cubed, steamed and puréed pumpkin, or from a can)
1 tsp. vanilla extract
White chocolate mascarpone filling (recipe below)

 

1. Preheat the oven to 350°F, and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cocoa powder. Set aside.

2. In another bowl, beat the egg and brown sugar together with an electric beater until light and fluffy, about 3 minutes (or use a stand mixer). Add the oil, pumpkin purée and vanilla and beat for another minute. Add the dry ingredients to the wet and beat until just combined.

3. Using a 1/4 cup ice-cream scoop or measuring cup, place large spoonfuls of the dough on the baking sheets, leaving about 3 inches between each one. Work quickly, as the batter will spread a bit. Bake for 15 minutes, until the tops are just springy to the touch. Remove to a cooling rack to cool completely before filling.

4. While the whoopie pies cool, make the filling. –Recipe below

5. To fill the cookies, simply spread a few tablespoonfuls of filling on the flat side of one, and gently pair it with another, similar in size and shape. Whoopie pies should be kept in an airtight container in the fridge.

White Chocolate Mascarpone Filling

1 cup heavy cream
6-8 oz. finely chopped white chocolate
8 oz. mascarpone

In a small pan, warm the cream over medium heat. Stir occasionally until cream is hot, but not simmering.

Place chocolate in a heatproof bowl. Pour heated cream over the chocolate. Whisk until the chocolate melts.

Place in an ice bath until chilled, then cover with plastic wrap and refrigerate 4 hours, or up to overnight.

With an electric mixer, combine the mascarpone with half of the white chocolate mixture and whip for 2 minutes. Add remaining chocolate mixture and mix on high until frosting holds a peak.

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