Pumpkin-Spiced Whoopie Pies
INGREDIENTS
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1/2
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cupshortening
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1/2
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cupgranulated sugar
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1/2
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cuppacked brown sugar
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1
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teaspoonbaking soda
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1
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teaspoonpumpkin pie spice
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1/8
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teaspoonsalt
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1
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egg
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1
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teaspoonvanilla
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2 1/3
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cupsall-purpose flour
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1
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cupmilk
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1
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recipePumpkin-Ricotta Filling
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1
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recipeWhite Chocolate Glaze
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Chopped pistachio nuts
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Directions
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1. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or foil. Lightly grease foil, if using. Set cookie sheet aside.
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2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla u
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3. Spoon batter in 2-inch-diameter rounds about 1/2-inch high onto prepared cookie sheet, leaving 2 inches between each dough round. Bake in the preheated oven for 9 to 11 minutes or until tops are set. Cool on cookie sheet for 2 minutes. Transfer co
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4. Spread 1 rounded tablespoon of Pumpkin-Ricotta Filling on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Drizzle or spread with White Chocolate Glaze and sprinkle with nuts. Chill until glaze is set.
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From the Test Kitchen•Storage To Store:Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 1 day or freeze up to 3 months. To serve, thaw cookies in the refrigerator, if frozen. Let stand at roo
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White Chocolate Glaze
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Ingredients
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3
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tablespoonswhipping cream
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4
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ounceswhite chocolate (with cocoa butter), chopped
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Directions
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In a small microwave-safe bowl, place whipping cream. Microwave, uncovered, on 50% power (medium) for 30 to 40 seconds or until cream comes to boiling. Add 4 white chocolate (with cocoa butter). Do not stir. Let stand 5 minutes. Stir until chocolate
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Pumpkin-Ricotta Filling
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Ingredients
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1 1/2
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cupspowdered sugar
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3/4
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cupcanned pumpkin
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1/2
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cupmascarpone cheese (half an 8-ounce container)
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1/2
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cupricotta cheese
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1
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teaspoonpumpkin pie spice
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1/4
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cupdry roasted pistachio nuts, chopped
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Directions
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In a large mixing bowl, whisk together powdered sugar, canned pumpkin, mascarpone cheese, ricotta cheese, and pumpkin pie spice until smooth. Stir in dry roasted pistachio nuts. Cover and chill for 1 hour.
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