The pumpkin spice latte, essentially the most viral fall beverage, impressed these epic sandwiches. We packed the cakey cookies with pumpkin spice, and our ethereal Mascarpone Filling is a parallel to the latte’s milky texture.
Pumpkin Spice Whoopie Pies
Makes 12 whoopie pies
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (440 grams) firmly packed darkish brown sugar
- 1½ cups (366 grams) canned pumpkin
- 2 teaspoons (8 grams) vanilla extract
- 2 giant eggs (100 grams)
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (4 grams) pumpkin spice
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- Mascarpone Filling (recipe follows)
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium velocity till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Beat in pumpkin and vanilla. Add eggs, one by one, beating nicely after every addition.
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In a medium bowl, whisk collectively flour, pumpkin spice, baking soda, baking powder, and salt. With mixer on low velocity, step by step add flour combination to butter combination, beating till mixed. Utilizing a scant ¼-cup spring-loaded scoop, scoop batter, and drop 2 inches aside on ready pans. Utilizing damp fingers, pat batter to flatten tops, creating 2½-inch rounds.
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Bake till a picket decide inserted in middle comes out clear, 13 to fifteen minutes. Let cool on pans for five minutes. Take away from pans, and let cool fully on wire racks.
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Place Mascarpone Filling in a piping bag fitted with a big spherical tip (Wilton #12). Pipe Mascarpone Filling onto flat aspect of half of cookies. Place remaining cookies, flat aspect down, on high of filling. Refrigerate in an hermetic container for as much as 3 days.
Mascarpone Filling
Makes 3½ cups
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) confectioners’ sugar
- 2 tablespoons (30 grams) heavy whipping cream
- 1 teaspoon (2 grams) pumpkin spice
- ¼ teaspoon kosher salt
- 8 ounces (225 grams) mascarpone cheese, room temperature
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium velocity till easy, about 2 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating nicely after every addition. Beat in cream, pumpkin spice, and salt. Utilizing a spatula, rigorously fold in mascarpone. (Don’t overmix, or combination will break.) Use instantly.
