Pumpkin Whoopie Pies Recipe Paired with Porter and Stout Beers

We recommend pairing these pumpkin whoopie pies with roasty, coffee flavored porter and stout beers. The roasted malts will compliment the pumpkin and mascarpone, without getting lost in the richness of the whoopie pies.
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Pumpkin Whoopie Pies with Mascarpone Filling

Prepared for Craft Brew Bouquet by Kayla from Pure.Sweet.

Ingredients

Make about 30-35 Whoopie Pies

For the Pumpkin Whoopie Cakes

  • 3 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ginger
  • 1 tablespoon cloves
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 egg
  • 1 teaspoon vanilla extract

For the Mascarpone Filling

  • 2 8oz. containers of mascarpone cheese
  • 1 cup powdered sugar
  • 2 teaspoon vanilla

Directions

  1. Preheat the oven to 350 degrees.  Prepare two sheet pans with parchment paper, a silpat liner, or non-stick baking spray.
  2. In a large bowl whisk together flour, salt, baking soda, baking powder, and spices.  Set aside.
  3. In another large bowl, whisk together brown sugar and oil.  Whisk in pumpkin puree and then add in the egg.  Whisk until all ingredients are combined.
  4. Add flour mixture to pumpkin mixture and whisk until fully incorporated.
  5. Using a piping bag* or small ice cream scoop, drop heaping tablespoons of dough onto prepared baking sheets about 1 inch apart.
  6. Transfer to oven and bake for 15 minutes, or until toothpick inserted in the center comes out clean.
  7. Let cool for about 5 minutes on pan, then transfer to a cooling rack.
  8. To make the filling: sift powdered sugar into a bowl or onto a piece of parchment paper.
  9. In a bowl, using an electric mixer, beat mascarpone cheese until fluffy.  Add in powdered sugar and vanilla.  Mix until combined.
  10. Transfer to a piping bag and snip the the end of the pastry bag.*
  11. Once the cakes are cooled completely, pipe the filling onto half of the cakes.  Top those with the other half, creating little sandwiches.
  12. Transfer to an airtight container and refrigerate for at least 30 minutes and up to 3 days.

*If you do not have a pastry bag, you can use a plastic sandwich bag.  Just fill the bag with filling and snip one end off.

Recipe adapted from Baked Bakery via Martha Stewart