spiced pumpkin whoopie
pies with pecan mascarpone

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3 whoopie pie tins. Sift the flour, spices, bicarbonate of soda and baking powder together into a large bowl. Place the sugar and butter in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the egg, pumpkin and vanilla extract and beat to combine well. Reduce the speed and add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required.

Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the trays and bake for 9–12 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.

To make the pecan mascarpone, whisk the cream until soft peaks form. Place the mascarpone and vanilla extract in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until combined and smooth. Reduce the speed, add the icing sugar and nutmeg and beat until combined. Fold in the whipped cream and the pecans. Cover with plastic wrap and refrigerate for 20 minutes or until firm.

Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies.

NOTE: To make pumpkin purée, roast the pumpkin in a preheated 200°C (400°F/Gas 6) oven until tender, then process in a food processor until it becomes a smooth purée. Cool.

MAKES 16

150 g (5½ oz/1 cup) plain (all-purpose) flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon bicarbonate of soda (baking soda)

½ teaspoon baking powder

185 g (6½ oz/1 cup lightly packed) soft brown sugar

125 g (4½ oz) unsalted butter, at room temperature

1 egg

250 g (9 oz/1 cup) pumpkin purée (see note)

½ teaspoon natural vanilla extract

125 ml (4½ fl oz/½ cup) milk

PECAN MASCARPONE

250 ml (9 fl oz/1 cup) pouring (single) cream

300 g (10½ oz) marscarpone, at room temperature

1 teaspoon natural vanilla extract

125 g (4½ oz/1 cup) icing (confectioners’) sugar, sifted

½ teaspoon ground nutmeg

35 g (1¼ oz/1 cup) roasted pecans, chopped