Welcome to Autumn! This morning I had my first hot apple cider, which is what makes the season a reality for me. Apples, pumpkin, cinnamon, cranberries. They all scream Fall to me! I'm sure you've noticed that your Pinterest board is full of pumpkin-flavored recipes. I'm about to add another one to the pile.
Today I'm happy to partner with Dorie Greenspan and OXO to bring you my first Fall-related recipe of the year! Dorie Greenspan is set to release her first ever cookie cookbook this October and several bloggers across the internet are working together to Bake a Difference for Cookies for Kids' Cancer. For each blog post, OXO is donating $100 to the Cookies for Kids' Cancer Foundation, with a possible donation of $100,000!
Today I'm featuring Dorie's Pumpkin whoopie pies with dulce de leche filling. The recipe came together super fast with a few new OXO additions to my kitchen. I used the new On Illuminating Digital Hand Mixer from OXO to make the cookie dough. I haven't owned a hand mixer in probably six years, but this one is so cool! The controls are digital and the mixer has its own light, you can make cookies in the dark! Additionally, the mixer comes with its own on-board storage system for the beaters and the cord wraps neatly around the base. A quick turn of the dough with a spatula and the dough was ready to go.
I quickly scooped out the perfect amount of cookie dough with the 2-tablespoon (medium) cookie scoop. Using a cookie scoop ensures that all of your cookies are the same size and that they bake evenly. I have all three sizes! Side note - the large size is perfect for making cupcakes. The cookie dough for these whoopie pies is a little loose, so using a muffin pan to bake the cookies is the perfect solution. OXO sent along their non-stick Pro 12 Cup Muffin Pan to bake the cookies. This is the most heavy duty muffin pan that I have even owned! It's ceramic-reinforced, two-layer construction with a commercial-grade coating. The cookies popped right out!
With the cookies baked, the dulce de leche filling was incredibly easy to whip up. Just five ingredients and you've got tasty filling in under five minutes. After filling the cookies with the frosting, I may have eaten a good portion of the leftover frosting...
If you too want to get into the Autumnal spirit, head to the store and pickup some pumpkin puree and frozen cranberries. Your house will be smelling of cinnamon in no time! Get yourself a pumpkin spice latte, throw on your fuzzy pants and get ready for the cooler temperatures!
Pumpkin Whoopie Pies with Dulce De Leche Filling
Recipe from Dorie’s Cookies by Dorie Greenspan
Dorie says "I liked these big pumpkin-spice cookies when I first made
them and thought of them as cookies. But when I sandwiched them with a
marshmallow crème and dulce de leche filling, officially turning them into
whoopie pies, “like” became too mild a word for how I felt about them. They
passed over into love ’em territory, and they’ve stayed there ever since.
The cookies themselves have the soft, light texture and flavor
of spice cake. In fact, they’d be exactly like spice cake if they didn’t have
the surprise of fresh cranberries, which, in addition to adding color and pop,
have just the right the amount of pucker to make the sweet a grown-up dessert.
As for the filling, sticky, sweet fluff is a must. It’s just
about part of the definition of whoopie pies. For these, it’s paired with
store-bought or homemade dulce de leche. It’s the perfect combo, but when
you’re ready for a swap, sandwich the cookies with a spiced cream cheese
filling.
A word on size and pans: I’m Goldilocks when it comes to
whoopie pies — I like them not too big and not too small. For me, baking them
in muffin tins is just right. You can scoop the dough out onto lined baking
sheets and bake the cookies free-form if you’d like — they’ll be fine, though
not perfectly round. If for you a whoopie pie isn’t a whoopie pie unless it’s
the size of a Whopper, see Playing Around and go for it."
Makes 16 cookies
For the whoopie pies
13⁄4 cups (238
grams) all-purpose flour
3⁄4 teaspoon ground
cinnamon
1⁄2 teaspoon ground
cardamom
1⁄2 teaspoon baking
powder
1⁄2 teaspoon baking
soda
1 stick (8
tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room
temperature
3⁄4 cup (150 grams)
sugar
1⁄2 teaspoon fine
sea salt
1 large egg, at room
temperature
11⁄2 teaspoons pure
vanilla extract
1⁄2 cup (113 grams)
pumpkin puree (not pumpkin pie filling)
1⁄2 cup (120 ml)
buttermilk, preferably at room temperature
3⁄4 cup (about 75
grams) fresh cranberries, coarsely chopped (if frozen, don’t thaw)
For the filling
1 stick (8
tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room
temperature
1 cup (96 grams)
marshmallow crème (or Marshmallow Fluff)
1⁄4 cup (30 grams)
confectioners’ sugar
Pinch of fine sea
salt
1⁄4 cup (75 grams)
dulce de leche, homemade or store-bought
Position the racks to divide the oven into thirds and
preheat it to 375 degrees F. Butter or spray two standard muffin tins (do this
even if the tins are nonstick).
To make the cookies: Whisk the flour, cinnamon, cardamom,
baking powder and baking soda together.
Working with a stand mixer fitted with the paddle
attachment, or in a large bowl with a hand mixer, beat the butter, sugar and
salt together on medium speed until smooth, about 2 minutes. Add the egg and
beat for another 2 minutes or so, until creamy. Beat in the vanilla. Reduce the
mixer speed to low, add the pumpkin puree and beat until it’s fully
incorporated; don’t be discouraged when the mixture curdles — it will soon
smooth out.
Turn off the mixer, scrape down the bowl and add half of the
dry ingredients. Pulse to begin the mixing and then mix on low, scraping the
bowl as needed, until the flour mixture is blended in. Beat in the buttermilk.
Turn off the mixer, add the remaining dry ingredients, pulse and then mix on
low until you have a lovely smooth batter. Switch to a flexible spatula and
fold in the cranberries. Don’t be too thorough — it’s better to have an uneven
mix than to break the berries and turn the batter red.
Using a medium cookie scoop, scoop out level portions of
dough, or use a tablespoon to get rounded spoonfuls, and fill the muffin tins.
The scoops of dough will sit upright in the center of the tins, but when baked
they’ll melt evenly into the cups.
Bake the whoopie pies for 11 to 12 minutes, rotating the
pans top to bottom and front to back after 6 minutes, or until they are puffed,
golden brown and springy to the touch.
Transfer the pan to a rack and let the cookies rest for 5
minutes, then turn them out on the racks and allow them to cool completely.
To make the filling: Working with a stand mixer fitted with
the paddle attachment, or in a medium bowl with a hand mixer, beat the butter,
marshmallow crème, sugar and salt together on medium-high speed, scraping the
bowl and beater(s) as needed, for about 3 minutes, until very smooth. Lower the
mixer speed, add the dulce de leche and beat until thoroughly blended.
Using a spoon or a small cookie scoop, place the filling on
the flat sides of half of the cookies; sandwich with the other cookies, flat
sides down. The cookies can be eaten now, but the filling benefits from a
30-minute stay in the refrigerator. Just don’t eat them from the fridge — you’ll
deprive yourself of the cookies’ wonderful texture.
Playing Around
Whopper-Size Whoopie Pies. If you use a large cookie scoop
(one with a capacity of 3 tablespoons) to portion out the dough, you can make 6
really big pies (12 cookies; 6 pies). These bake best when you use an insulated
baking sheet or stack two sheets one on top of the other. Line the (top) sheet
with parchment paper or a silicone baking mat and bake the cookies for 15 to 17
minutes.
Storing
The unfilled cookies can be kept covered at room temperature
for up to 1 day. Once filled, they can be kept covered in the refrigerator for
a day or two, but they’re really best the day they’re made.
Disclaimer - To be a part of this partnering campaign with OXO and Dorie Greenspan, I received several OXO products and the Dorie Greenspan cookie book. I'm happy to partner with this campaign to help promote Cookies for Kids' Cancer and help grow the donation to the cause!
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