Pumpkin Whoopie Pies with Dulce de Leche Filling

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.
Pumpkin Whoopie Pies with Dulce de Leche Filling 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.
Pumpkin Whoopie Pies with Dulce de Leche Filling 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
muffin-pan
It’s scratch, stain, corrosion and abrasion-resistant.

Medium Cookie Scoop
1055893

Medium Silicone Spatula
1241781v1

And my favorite…
Illuminating Digital Hand Mixer
anotated-features1_6

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

Pumpkin Whoopie Pies with Dulce de Leche Filling

Ingredients

  • 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
  • thaw)
  • 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

Instructions

  • 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.
https://www.dixiechikcooks.com/pumpkin-whoopie-pies-with-dulce-de-leche-filling/

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