Pumpkin Whoopie Pies

Notes

• Use a maple-spice filling.

Yield

24 sandwiches.

Ingredients

• 3 c. all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 can pumpkin purée
• 2 c. light-brown sugar
• 1 c. canola oil
• 2 large eggs
• 2 tbsp. dark molasses

Steps

1. In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with paddle attachment, beat together pumpkin puree, brown sugar, oil, eggs, and molasses on medium speed until mixed, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes.
3. Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a large plain tip (about 1/2 inch wide). Pipe 2-inch circles onto parchment-lined baking sheets, spacing whoopies 1 1/2 inches apart. (Keep batter refrigerated between batches.)
4. Bake until whoopies are deep orange and spring back when touched, about 20 minutes, rotating baking sheets halfway through. Cool completely on pans.