I never heard of this pastry until I come across the recipe in my newly bought Nigella Lawson's cookbook :D and never thought of attempting it until this Bake Along event on Whoopie Pies >.< hehehe...
As usual, I do not want my kids to consume too much chocolaty stuffs as they seems to be coughing again so I google on recipes and found this Pumpkin Whoopie Pie! Sounds healthier with added nutritious pumpkin puree to the batter yah? ^o^ It also contribute natural sweetness and moisture to the pie which I'm able to reduce the sugar amount to some extent. What can I say about this pie? It just looks like a feetless macarons which all of you agreed and cookie in disguised with a cake like texture hahaha. Sounds like a weird combinations but definitely does not taste weird! LoL...hmmm only one issue...where should I categorise this recipe to? cake or cookie? >.<
The pie is quite huge, about 3" in diameter :)
Sandwiched with the frosty whipped cream, not too sweet, NICE!
Ingredient (18 cookies, 9 sandwiched pies)
- 260gm plain flour
- 1.5 ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves (I omit this)
- 60 gm unsalted butter
- 60gm brown sugar
- 60gm caster sugar
- 80ml vegetable oil
- 2 large eggs
- 300gm pumpkin purée
- 80ml milk
* Filling (enough for 6 sandwiched cookies) : 100gm Frosty Whip Cream Powder
- Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil.
- Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin puree.
- Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
- Preheat oven to 180 deg cel. Line baking sheets with baking paper. Spoon 3 level tbsp batter onto baking sheet, spacing apart. Let stand for 10 mins.
- Bake for 20 mins until a skewer inserted cones out clean. Cool cakes completely on rack before sandwiched with filling. To store, place them evenly in single layers in a air-tight container.