WINTER
Whoopie pies are a fun dessert for a winter party or a great addition to a bake sale.
Makes about 13 sandwich cookies
Cookies
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin-pie spice
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
1 large egg
¾ cup pumpkin purée (not pumpkin-pie mix)
Topping
⅓ cup granulated sugar
2 tablespoons ground cinnamon
Filling
6 tablespoons cream cheese, at room temperature
4 tablespoons (½ stick) unsalted butter, at room temperature
1¾–2 cups powdered sugar
For cookies:
1. Line 2 large baking sheets with parchment paper or nonstick baking pads. In a large bowl, whisk flour, cream of tartar, baking soda, salt, pumpkin-pie spice and cinnamon.
2. In a large bowl with an electric mixer, cream butter and 1 ½ cups sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in egg and pumpkin purée until combined, about 30 seconds. Reduce speed to low; add the dry ingredients and beat at low speed until just combined. Cover bowl and refrigerate 20 minutes.
For topping:
1. Preheat oven to 375°F. In a small bowl, whisk ⅓ cup sugar and cinnamon.
2. Scoop up about 2 tablespoons of cookie dough; roll between your palms to form a ball. Roll the ball in cinnamon-sugar topping; place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart. Using a glass, press down on the balls to slightly flatten them. Bake 10 minutes, rotating the sheet halfway through baking, or until edges are set and just beginning to brown, but the centers are still soft and puffy. Let cookies cool in the pan for 10 minutes. Cookies will fall slightly. Transfer to a wire rack to cool completely.
For filling:
1. In a large bowl with an electric mixer on high speed, beat cream cheese and butter until blended. Add powdered sugar; beat until light and fluffy. Add additional sugar as needed to reach desired consistency. Sandwich filling between 2 cooled cookies.
TIP: For guaranteed liftoff and ease in cleanup, line your baking sheets with parchment paper or invest in a nonstick baking pad.