The Learning Umbrella

DH and SIL said yesterday that “these are the best cookies ever”.  So I have to share the recipe, obviously.

Pumpkin Whoopee Cookies

The Cookie:

1/2 cup all-purpose flour and 3/4 cup cake flour

(Gluten free: 1 cup gluten-free mix, 1/2 cup tapioca flour, 1 tsp xanthan gum)

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 stick butter at room temp

1/2 cup packed brown sugar

7 tablespoons granulated sugar

2 1/2 tsp cinnamon

2 tsp nutmeg

3/4 tsp allspice

1/2 tsp cloves

1/2 tsp ginger

1 tsp vanilla extract

2 large eggs

1 1/2 tablespoons molasses

1/2 cup pumpkin puree

1/4 cup buttermilk (omit if using fresh pumpkin instead of canned, since the fresh tends to be wetter)

The Filling:

1 stick butter at room temp

5 heaping tablespoons marshmallow fluff

1 cup powdered sugar

1/2 tsp vanilla extract

1.  Preheat to 400F and lightly grease cookie sheets.

2.  Use an electric mixer to cream butter, sugars, and spices.  Add the eggs, vanilla, molasses, pumpkin, and milk and mix until blended.

3.  Fold in the dry ingredients by hand, then mix on low speed until the batter is smooth.  My gluten-free batch looked a little too thin and runny, but it still turned out OK.

4.  Drop by spoonfuls onto cookie sheet and bake about 12 minutes.  Cool on wire racks.

5.  Prepare the filling by blending all ingredients together until it looks like frosting, and stick the cookies together as sandwiches.

6.  Hide some if you don’t want them to all disappear in one evening - my family had a major sugar rush going on!