I use a piping bag and silpats with the circles to get perfectly round cookies, and they're all the same size. Head this way for more of our best pumpkin desserts →ĭelicious and a hit at parties. Editor’s note: This recipe was first printed on and first appeared on Epicurious in November 2011. Working one at a time, dip sides of whoopie pies into candied pecans, pressing gently with your hands so they stick to filling.ĭo Ahead: Filling can be made 1 day ahead. Chill just long enough to firm up pie filling again if needed, about 30 minutes. Top with remaining cookies to form whoopie pies. Turn half of cookies bottom side up spread 1 heaping Tbsp. Chill until pie filling is firm but spreadable, 30–60 minutes. Stop mixer and add 1½ cups (165 g) powdered sugar and 1 Tbsp. unsalted butter, room temperature, and a pinch of salt in a medium bowl until smooth. Using an electric hand mixer or stand mixer on medium-low speed, beat 6 oz. Store in an airtight container at room temperature.
Coarsely chop, then transfer to a shallow bowl.ĭo Ahead: Pecans can be candied 3 days ahead. Transfer baking sheet to a wire rack and let candied pecans cool. Step 9īake pecans until bubbling and golden brown, about 10 minutes. Scrape pecans onto prepared baking sheet and spread out into a single layer. Immediately add ½ cup raw pecans and stir with a heatproof rubber spatula to coat. Bring mixture to a boil over medium heat, swirling occasionally to dissolve sugar.
(packed) light brown sugar, a pinch of kosher salt, and 1½ tsp. Line small rimmed baking sheet with parchment paper. Store loosely covered at room temperature. Keep oven on.ĭo Ahead: Cookies can be baked 1 day ahead. Step 6īake cookies until centers spring back when gently pressed, 12–18 minutes. Step 5īake until springy to the touch, 12 to 18 minutes. ice cream scoop (2 Tbsp.), portion out dough onto prepared baking sheets (16 cookies per baking sheet), spacing 2" apart. Add to dry ingredients and mix to incorporate. vanilla extract in another medium bowl to combine. can pumpkin purée, 1 cup (packed 200 g) light brown sugar, ½ cup vegetable oil, and 1 tsp. Whisk together 1½ cups (188 g) all-purpose flour, 1 tsp. Line 2 large rimmed baking sheets with parchment paper. Place a rack in middle of oven preheat oven to 350°. For crunch you’ll roll the edges of the assembled whoopie pies in candied nuts, calling to mind the flavors of another autumnal icon, pecan pie. Whatever you choose, you must let the cookies cool before you start assembly-otherwise the filling could melt and cause a mess. We’ve paired the pumpkin cookies with a fluffy cream cheese filling, but you can swap in maple buttercream or any frosting you like. If you don’t have a scoop, be sure to match up the cookies by size and shape before you start sandwiching them. Now’s the time to use a cookie scoop if you have one for a clean look the cookies must be uniform. The batter gets a waft of flavor from the usual array of pumpkin pie spices (ground ginger, cinnamon, nutmeg, and cloves) combined with canned pumpkin purée- not pumpkin pie filling–to create a cookie with a moist, cake-like crumb. Pumpkin pie and pumpkin bread are rightfully iconic, but sometimes you crave that telltale pumpkin flavor in a different fall-ready form.
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