The kids and I have been invited to a Christmas cookie baking swap. Everyone makes something, and then swaps out a dozen or so with the other participants. I didn't know what to make. I have certain stand-byes that I give out as gifts every year: caramel corn, a Skor-like candy, fudge, and somtimes doughnuts. None of these are cookie-like, so, I went trolling through other baking blogs, and I found this recipe at baking delights .It sounds pretty good, and it has cream cheese! How can you go wrong with that!? I don't like regular whoopie pies though- they tend to be dry and/or bland. Hopefully the pumpkin and spices will rescue these.
Christmas Baking Countdown:Pumpkin Ginger Whoopie Pies
by Marye on November 6th, 2007
To make this ahead you can do one of two things:
1. Drop the cookies by tablespoonfuls on the cookie sheet and set in the freezer to flash freeze. When frozen store in a ziploc in the freezer. Bake according to directions allowing an extra minute or so to get done.
2. Bake the cookies and freeze them without filling. Fill when needed. This can make it a little easier to fill them.
How ever you decide to do it be sure try them. Different and delicious!
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
2 1/2 cups brown sugar
1 cup vegetable oil
2 cups solid pack pumpkin or fresh pumpkin cooked, sieved and drained well.
1 tsp. vanilla
Combine dry ingredients in a mixing bowl. Set aside. In another mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Add dry ingredients and mix well.Drop by rounded tablespoons full onto ungreased non-stick cookie sheets or silpat coated sheets, and bake 350° for 10 to 12 minutes or until the centers of the cookies spring back when lightly pressed. Cool thoroughly before filling.
4 tablespoons unsalted butter
4 oz cream cheese
1 c confectioners
1/2 tsp vanilla
2 tbs minced candied ginger (more or less to taste)
Beat the butter and cream cheese together until fluffy. Add the rest of the ingredients and beat until fluffy.
Spread filling on one cookie, top with another one.
Makes about 18-20