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Pumpkin-Spiced Whoopie Pies

Yield: about 20 sandwich cookies
Prep 45 mins Bake 350°F 9 mins  per batch Cool 2 mins  per batch
Pumpkin-Spiced Whoopie Pies
Ingredients
  • 1/2  cup  shortening
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1  teaspoon  baking soda
  • 1  teaspoon  pumpkin pie spice
  • 1/8  teaspoon  salt
  • 1  egg
  • 1  teaspoon  vanilla
  • 2 1/3  cups  all-purpose flour
  • 1  cup  milk
  • 1  recipe  Pumpkin-Ricotta Filling
  • 1  recipe  White Chocolate Glaze
  •  Chopped pistachio nuts
Directions

1. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or foil. Lightly grease foil, if using. Set cookie sheet aside.

2. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and milk, beating on low speed after each addition just until mixture is combined.

3. Spoon batter in 2-inch-diameter rounds about 1/2-inch high onto prepared cookie sheet, leaving 2 inches between each dough round. Bake for 9 to 11 minutes or until tops are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

4. Spread 1 rounded tablespoon of Pumpkin-Ricotta Filling on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Drizzle or spread with White Chocolate Glaze and sprinkle with nuts. Chill until glaze is set.

From the Test KitchenTo Store:
  • Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day or freeze for up to 3 months. To serve, thaw cookies in the refrigerator, if frozen. Let stand at room temperature for 30 minutes before serving.
White Chocolate Glaze
Chill  overnight
Ingredients
  • 3  tablespoons  whipping cream
  • 4  ounces  white chocolate (with cocoa butter), chopped
Directions

1. Place whipping cream in a small microwave-safe bowl. Microwave, uncovered, on 50 percent power (medium) for 30 to 40 seconds or until cream comes to boiling. Add white chocolate. Do not stir. Let stand for 5 minutes. Stir until chocolate melts. Let stand for 5 to 15 minutes more before using. The glaze will firm as it stands. If you want a glaze that runs down the sides of the cookies, let glaze stand only 5 minutes; if you want glaze that spreads like thin frosting, let glaze stand for 15 minutes.

Nutrition Facts (Pumpkin-Spiced Whoopie Pies)
  • cal. (kcal) 271,
  • Fat, total (g) 12,
  • chol. (mg) 26,
  • sat. fat (g) 5,
  • carb. (g) 36,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 20,
  • pro. (g) 5,
  • vit. A (IU) 1506,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 105,
  • Potassium (mg) 88,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Pumpkin-Ricotta Filling
Chill  overnight
Ingredients
  • 1 1/2  cups  powdered sugar
  • 3/4  cup  canned pumpkin
  • 1/2  cup  mascarpone cheese (half of an 8-ounce container)
  • 1/2  cup  ricotta cheese
  • 1  teaspoon  pumpkin pie spice
  • 1/4  cup  dry-roasted pistachio nuts, chopped
Directions

1. In a large bowl whisk together powdered sugar, pumpkin, mascarpone cheese, ricotta cheese, and pumpkin pie spice until smooth. Stir in pistachio nuts. Cover and chill for 1 hour.

Nutrition Facts (Pumpkin-Spiced Whoopie Pies)
  • cal. (kcal) 271,
  • Fat, total (g) 12,
  • chol. (mg) 26,
  • sat. fat (g) 5,
  • carb. (g) 36,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 20,
  • pro. (g) 5,
  • vit. A (IU) 1506,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 105,
  • Potassium (mg) 88,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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