Spiced pumpkin whoopie pies with pecan mascarpone

Spiced pumpkin whoopie pies with pecan mascarpone

From
Bitesize Sweet
Makes
16
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
150g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
185g soft brown sugar
125g unsalted butter, at room temperature
1 egg
250g pumpkin purée, (see note)
1/2 teaspoon natural vanilla extract
125ml milk

Pecan mascarpone

Quantity Ingredient
250ml pouring cream
300g marscarpone, at room temperature
1 teaspoon natural vanilla extract
125g icing sugar, sifted
1/2 teaspoon ground nutmeg
35g roasted pecans, chopped

Method

  1. Preheat the oven to 175°C. Grease and flour 2 baking trays or 3 whoopie pie tins. Sift the flour, spices, bicarbonate of soda and baking powder together into a large bowl. Place the sugar and butter in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the egg, pumpkin and vanilla extract and beat to combine well. Reduce the speed and add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required.
  2. Place 1½-tablespoon amounts of batter about 5 cm apart on the trays and bake for 9–12 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.
  3. To make the pecan mascarpone, whisk the cream until soft peaks form. Place the mascarpone and vanilla extract in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until combined and smooth. Reduce the speed, add the icing sugar and nutmeg and beat until combined. Fold in the whipped cream and the pecans. Cover with plastic wrap and refrigerate for 20 minutes or until firm.
  4. Transfer to a piping bag fitted with a 1 cm plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies.

Note

  • To make pumpkin purée, roast the pumpkin in a preheated 200°C oven until tender, then process in a food processor until it becomes a smooth purée. Cool.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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