This action might not be possible to undo. Are you sure you want to continue?
) Pies with Cream Cheese Vanilla Bean Filling
For the “Pies” 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 2 large eggs 1 cup granulated sugar 1/2 cup canola or vegetable oil 1 cup canned pumpkin 1 teaspoon vanilla extract Makes 9 Whoopie (!) Pies Preheat the oven to 325. Line two baking sheets with parchment paper. Lightly butter each sheet of parchment. Whisk the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In the bowl of a standing mixer, mix eggs and sugar on medium speed until smooth and lightened in color (about 1 minute). On low speed, mix the oil, pumpkin, and vanilla until blended. Stir in the flour mixture to combine. Using a regular ice cream scoop, scoop dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. Scoops should be level, not heaping. Bake the “pies” one sheet at a time on the middle rack of the oven, until the tops feel firm and a toothpick inserted in the center comes out dry( about 16 minutes). Allow to cool completely before filling.
For the “Whoopie (!)” 4 tablespoons (1/2 stick) butter, room temperature 4 ounces cream cheese, room temperature 1/2 teaspoon vanilla extract ½ vanilla bean, scraped 1-1/2 cups confectioners (powdered) sugar In the bowl of a standing mixer, beat together butter, cream cheese, vanilla extract and vanilla bean scrapings. Mix until incorporated, scraping down bowl as needed. Increase the speed, continuing to mix until light and fluffy. Chill until pies have cooled and are ready to fill. To fill, simply scoop a heaping Tablespoon of filling on to one “pie”. Top with another and gently press. Finish by dusting with powdered sugar.