Yield: 1 dozen whoopie pies
Time: 30 mins plus 1 hour for cooling
1 cup vegetable oil or neutral oil (e.g canola oil)
1 can of chilled pumpkin puree
1 teaspoon vanilla extract
1.5 cups firmly packed brown sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
½ tablespoon ground allspice
½ tablespoon nutmeg
Ingredients for the filling
1 cup salted butter
1.5 cup icing sugar
1 teaspoon vanilla
½ teaspoon salt
For the dough
Preheat the oven to 350 F. Grease two large sheet pans. In one bowl combine the dry ingredients and whisk together. Set aside.
In a separate bigger bowl, add the oil and sugar. Using a hand mixer or a stand mixer, mix until well combined.
Add the eggs one by one.
Add the pumpkin puree. Once thoroughly mixed, add the vanilla.
Pour ¼ cup of the dry ingredients into the wet ingredients at a time. Mix until all of the dry ingredients are well combined.
Using an ice cream scoop or a bigger spoon, scoop the batter onto the sheet pan into 3 inch circles.
Bake for 15 minutes or until a toothpick comes out clean when inserted into the middle. Let cool for at least an hour.
For the filling
Heat a sauce pan to medium heat.
While the pan is heating, prepare a bowl of ice and place another smaller bowl on top of the iced bowl. You’ll need this for whisking the browned butter until it hardens
Add the butter and cook until browned. Add the browned butter to the smaller bowl on top of the ice bowl and whisk using a hand mixer. Keep mixing until the butter hardens.
Add the sugar, vanilla and salt.
Assemble the whoopie pies
Once the cookies are cooled, scoop two tablespoons of the browned butter icing onto the flat side of the cookies. Then sandwich them.
Serve immediately or refrigerate for up to 3 days before serving.