Julian Plyter, chef and owner of Melt Bakery, comes to the Good Day Café to make Pumpkin Whoopie Pies.
Pumpkin Whoopie Pies
Makes about 5 dozen cookies and about 30 finished whoopie pies - depending on the size of your scoop. Preheat oven to 350°F.
3 cups all-purpose flour
1 T kosher salt*
1½ t baking powder
1½ t baking soda
½ t cinnamon
¼ t ginger
¼ t cloves
1½ c sugar
1 c brown sugar
½ t vanilla
15 oz pumpkin (one small can)
1¼ c vegetable oil
* if using table salt or fine sea salt, use 1½ teaspoons
NOTE: you can vary the spices to your liking, but it is important not to use spices too much in excess of the listed quantities, as they will quite easily mask the flavor of the pumpkin.
1. Place the first seven ingredients - flour, salt, baking powder & soda, and spices - in a mixing bowl, and use a dry whisk to combine.
2. Place the remaining ingredients - sugars, eggs, vanilla, pumpkin, and oil - in a large mixing bowl, and whisk together until uniform.
3. Add the dry ingredients to the large bowl, and fold together using a spatula until the mixture is well-combined. Do not worry if there are a few small lumps in the mixture; these will dissolve during baking.
4. Using a small cookie scoop, scoop the batter onto parchment-paper lined baking sheets, leaving about 2 inches between each.
5. Bake for 11-12 minutes, until cookies are springy to the touch. Allow to cool completely before removing from the paper.
6. Prepare your favorite buttercream or cream cheese icing - fill and enjoy!
These cookies keep well in a sealed container in the refrigerator; it is advisable to separate layers of them with parchment or wax paper so they don't stick together. Try using them as ice cream sandwich cookies