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!

Recipe adapted from BonApetit

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.