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 massive 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 after the other, beating properly 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, progressively 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 wood decide inserted in heart comes out clear, 13 to fifteen minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly 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 facet of half of cookies. Place remaining cookies, flat facet down, on prime 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 properly after every addition. Beat in cream, pumpkin spice, and salt. Utilizing a spatula, fastidiously fold in mascarpone. (Don’t overmix, or combination will break.) Use instantly.
