Martha Stewart Pumpkin Whoopie Pies Recipe
Martha Stewart is the queen of baking. Her Martha Stewart Pumpkin Whoopie Pies Recipe is legendary.
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Large mixing bowls
- Whisk
- Rubber spatula
- Small Scoop
- Wire cooling rack
Ingredients
- 3 cups ALL-PURPOSE FLOUR
- 1 tsp SALT
- 1 tsp BAKING POWDER
- 1 tsp BAKING SODA
- 2 tbsp GROUND CINNAMON
- 1 tsp GROUND GINGER
- 1 tsp GROUND CLOVES
- 1 cup UNSALTED BUTTER
- 2 cups BROWN SUGAR
- 2 large EGGS
- 15 oz PUMPKIN PUREE
- 1 tsp VANILLA EXTRACT
- 8 oz CREAM CHEESE
- 4 cups CONFECTIONERS SUGAR
Instructions
- Preheat your oven to 350 degrees. Line your baking sheets with parchment paper. This prevents any sticking during baking.
- Whisk flour, salt, and baking powder together. Add the baking soda and all spices. Set this dry mixture aside for later.
- Beat the butter and brown sugar now. Use your mixer on medium-high speed. The mixture should look light and fluffy.
- Add the eggs and vanilla extract slowly. Mix in the smooth pumpkin puree. The batter might look slightly curdled.
- Turn the mixer to a low speed. Add the dry flour mixture gradually. Mix until the batter is just combined.
- Drop mounds of dough onto the pans. Use about two tablespoons for each. Space them two inches apart carefully.
- Bake the cookies for fifteen minutes. They should feel firm to the touch. Let them cool on the pan.
- Beat the cream cheese and butter together. Add the sugar and vanilla slowly. Whip until the frosting is very smooth.
- Spread filling on one flat cookie side. Top it with another similar cookie. Press gently to move filling to edges.
Notes
- Use room temperature eggs for better mixing.
- Do not overmix the thick cake batter.
- Measure your flour with a spoon.
- Let cookies cool completely before filling them.
- Use a scoop for perfectly round shapes.
- Chill the frosting if it feels soft.
- Check your baking soda for fresh bubbles.
- Rotate the pans halfway through baking time.
- Store them in a single layer first.