Ep. 33 | Pumpkin Pecan Whoopie Pies

Pumpkin Pecan Whoopie Pies

Ingredients:

For the Whoopie Pie Shells:

• 250g (2 cups) all-purpose flour
• 2.5g (1/2 tsp) baking powder
• 2.5g (1/2 tsp) baking soda
• 15g (1 tbsp) ground cinnamon
• 6g (1 tsp) ground ginger
• 3g (1/2 tsp) ground nutmeg
• 2g (1/2 tsp) salt
• 200g (1 cup) brown sugar, packed
• 115g (1/2 cup) unsalted butter, room temperature
• 340g (1 1/2 cups) pumpkin puree (not pie filling)
• 1 large egg
• 5ml (1 tsp) vanilla extract

For the Pecan Pie Filling:

• 120g (1 cup) chopped pecans
• 120ml (1/2 cup) dark corn syrup
• 30g (2 tbsp) unsalted butter
• 67g (1/3 cup) brown sugar
• 60ml (1/4 cup) heavy cream
• 5ml (1 tsp) vanilla extract
• A pinch of salt

For the Cream Cheese Frosting:

• 115g (1/2 cup) unsalted butter, softened
• 226g (1 cup) cream cheese, softened
• 375g (3 cups) powdered sugar
• 5ml (1 tsp) vanilla extract

Instructions:

Whoopie Pie Shells:

1. Preheat & Prep: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.

2. Dry Mix: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt for about 30 seconds.

3. Wet Mix: In a separate large bowl, cream together brown sugar and butter using a mixer on medium speed for about 2 minutes until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing for another minute.

4. Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined, for about 1-2 minutes. Avoid overmixing.

5. Bake: Drop rounded spoonfuls of dough (about 2 tablespoons each) onto prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until the pies are firm and the edges have set. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Pecan Pie Filling:

1. Combine & Cook: In a medium saucepan, combine chopped pecans, dark corn syrup, butter, and brown sugar. Cook over medium heat, stirring frequently, until the sugar is fully dissolved, about 3-4 minutes.

2. Enrich & Thicken: Stir in heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes, or until it has thickened to a spreadable consistency.

3. Cool: Remove from heat and let the filling cool to room temperature.

Cream Cheese Frosting:

1. Beat: In a large bowl, beat together softened butter and cream cheese using a mixer on medium speed until smooth and well combined, about 2-3 minutes.

2. Sweeten: Gradually add powdered sugar and vanilla extract, continuing to beat on medium speed until the frosting is creamy and smooth, about 3-4 minutes.

Assembly:

1. Layer: Spread a generous layer of cream cheese frosting on the flat side of half of the whoopie pie shells. Add a dollop of pecan pie filling on top of the frosting.

2. Sandwich: Place another whoopie pie shell on top, flat side down, gently pressing to form a sandwich.

3. Optional: Drizzle with a bit of dark corn syrup and sprinkle with some chopped pecans for garnish.