I recently received some great products from OXO to make Dorie Greenspan’s Pumpkin Whoopie Pies with Dulce de Leche Filling from her new book, Dorie’s Cookies.
I definitely have an affinity for OXO – their products are superior.
These cookies are so much easier to make than I expected. You know me, I don’t make that many dessert recipes, but this one I had to because….well, Dorie, of course.
Aren’t they cute?
The cranberry isn’t overwhelming at all; it adds just the right bit of contrast to the pumpkin, and the Dulce de Leche filling was brilliant.
Here’s the products I used to make these –
Non-stick Pro 12 Cup Muffin Pan
It’s scratch, stain, corrosion and abrasion-resistant.
Medium Cookie Scoop
Medium Silicone Spatula
And my favorite…
Illuminating Digital Hand Mixer
With a light to guide you, OXO Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed.
That mixer is the bomb.
Here’s your printable:
Pumpkin Whoopie Pies with Dulce de Leche Filling
- 13/4 cups (238 grams) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick (8 tablespoons; 4 ounces; 113 grams)
- unsalted butter, cut into chunks, at
- room temperature
- 3/4 cup (150 grams) sugar
- 1/2 teaspoon fine sea salt
- 1 large egg, at room temperature
- 11/2 teaspoons pure vanilla extract
- 1/2 cup (113 grams) pumpkin puree (not
- pumpkin pie filling)
- 1/2 cup (120 ml) buttermilk, preferably at
- room temperature
- 3/4 cup (about 75 grams) fresh cranberries,
- coarsely chopped (if frozen, don’t
For the Filling:
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
- 1 cup (96 grams) marshmallow crème
- (or Marshmallow Fluff)
- 1/4 cup (30 grams) confectioners’ sugar
- Pinch of fine sea salt
- 1/4 cup (75 grams) dulce de leche, homemade or store-bought
- Whisk the flour, cinnamon, cardamom, baking powder and baking soda together.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes. Add the egg and beat for another 2 minutes or so, until creamy.
- Beat in the vanilla and reduce the mixer speed to low.
- Add the pumpkin puree and beat until it’s fully incorporated; don’t be discouraged when
- the mixture curdles — it will soon smooth out.
- Turn off the mixer, scrape down the
- bowl and add half of the dry ingredients.
- Pulse to begin the mixing and then mix on low, scraping the bowl as needed, until the flour mixture is blended in.
- Beat inthe buttermilk.
- Turn off the mixer, add the remaining dry ingredients, pulse and then mix on low until you have a lovely smooth batter.
- Switch to a flexible spatula and fold in the cranberries. Don’t be too thorough — it’s better to have an uneven mix than to break the berries and turn the batter red.
- Using a medium cookie scoop, scoop out level portions of dough, or use a
- tablespoon to get rounded spoonfuls, and fill the muffin tins. The scoops of dough
- will sit upright in the center of the tins, but when baked they’ll melt evenly into
- the cups.
- Bake the whoopie pies for 11 to 12 minutes, rotating the pans top to bottom and
- front to back after 6 minutes, or until they are puffed, golden brown and springy
- to the touch.
- Transfer the pan to a rack and let the cookies rest for 5 minutes, then
- turn them out on the racks and allow them to cool completely.
To Make the Filling:
- Working with a stand mixer fitted with the paddle
- attachment, or in a medium bowl with a hand mixer, beat the butter, marshmallow
- crème, sugar and salt together on medium-high speed, scraping the bowl and
- beater(s) as needed, for about 3 minutes, until very smooth.
- Lower the mixer speed, add the dulce de leche and beat until thoroughly blended.
- Using a spoon or a small cookie scoop, place the filling on the flat sides of half
- of the cookies; sandwich with the other cookies, flat sides down.
- The cookies can be eaten now, but the filling benefits from a 30-minute stay in the refrigerator.