Friday, August 24, 2012

Pumpkin Whoopie Pie : Free and Easy Bake-Along #31 - Theme : Whoopie Pies

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


Method
  1. 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.
  2. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin puree.
  3. 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.
  4. 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.
  5. 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.







10 comments:

kitchen flavours said...

Pumpkin whoopie pie sounds good! Yours looks wonderful, lovely with a cup of tea! Thank you for baking along with us! Most of us are baking Whoopie Pies for the first time!
Have a great weekend!

lena said...

i was just replying to one of my comments saying that pumpkin is a nice flavour..cos i like pumpkins!but just to play safe i started with choc first. i saw the link regarding the whipping cream, do you need to whip them or just add water only?

Peng said...

Lena...just add water! I find it more tasty than normal buttercream and is not overly sweet ;)

Emily said...

Same result why I choose pumpkin: DH don't like chocolatety stuff.

And yes whoopie pie's appearance do resembles the macaroon!

Jeannie Tay said...

This is a very nice flavor, I like the golden look of your whoopie pie and the fillings sounds great!

Jeannie Tay said...

This is a very nice flavor, I like the golden look of your whoopie pie and the fillings sounds great!

Kelly Siew said...

Using Pumpkin is such a great idea!! Now I realise I think my batter was slightly too runny after looking at yours. Great job!

simple baking said...

Pumpkin sounds like a good flavour for these pies. Lovely colour!

Zoe said...

Instead of chocolate, good that you are baking your whoopie pies with a healthy twist. I have not bake anything with pumpkin before and this recipe seems good to me.

Eileen, Hundred Eighty Degrees said...

That's a good question, cake or cookie? To me, it tasted more of a cake: ) a great choice of the flavour.

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