Fall Whoopie Pies from Matthew Mead

 How about a Fall Whoopie Pie that includes three favorite autumn flavors:  gingerbread, pumpkin and pecan pie (my favorite).  These pecan pumpkin gingerbread whoopie pies from Matthew Mead have a praline cream cheese filling and edges that have been rolled in toasted chopped pecans.  I share with you a recipe that I found in our neighborhood paper.  I know I can't wait to try these for the upcoming Thanksgiving holiday!

Which came first, the cupcake or the macaron? Or did pie beat them in the race to be the trendy treat of the moment?

Maybe it doesn't matter. Because the hot sweet now is the whoopie pie, those delicious oversized cake-like cookies sandwiching a fluffy, sugary filling.

While chocolate cookies with vanilla frosting are traditional, whoopie pies come in just as many wild flavor combinations as cupcakes, macarons and pies.

For our fall whoopie pie, we looked to three favorite cold weather flavors — gingerbread, pumpkin and pecan pie. Gingerbread lends itself perfectly to the shell of a whoopie pie. It is, after all, still cake. And pumpkin marries so beautifully with the spices of gingerbread that we couldn't leave it out.

But for the filling, we wanted to get away from traditional fluffy vanilla frosting. So we opted for a praline cream cheese filling and rolled the edges in toasted chopped pecans for a treat that's reminiscent of a creamy pecan pie.

But for the filling, we wanted to get away from traditional fluffy vanilla frosting. So we opted for a praline cream cheese filling and rolled the edges in toasted chopped pecans for a treat that's reminiscent of a creamy pecan pie.

Ingredients:

For the cakes:

• 2 1 /4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup vegetable oil
• 2 cups packed dark brown sugar
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 2 tablespoons minced candied ginger
• 2 eggs
• 15-ounce can pumpkin puree

For the filling:

• Two 8-ounce packages cream cheese
• 1 cup Marshmallow Fluff
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 cup toasted chopped pecans

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Prep time: under 25 minutes

Cook time: under 35 minutes

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Directions:

1. Heat the oven to 350 F. Line 2 large baking sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and allspice. Set aside.

3. In the bowl of an electric mixer, beat together the butter, oil, brown sugar, molasses and vanilla. Add the orange zest, candied ginger and eggs, then beat to combine. Beat in the pumpkin puree. Stir in the flour mixture until thoroughly mixed.

4. Drop by the dough in mounds (1/4 cup for large or 2 tablespoons for small) onto the prepared baking sheets, leaving several inches between each for spreading. You should make 20 or 40 cakes, depending on whether you want small or large whoopie pies. Bake for 15 to 20 minutes, or until the cakes feel slightly firm to the touch. Allow to fully cool before filling.

5. To make the filling: In the bowl of an electric mixer, beat together the cream cheese, Fluff, butter, brown sugar and vanilla until smooth. Drop a large spoonful onto the flat side of half of the cakes. Use a second cake to top each, pressing the flat sides together.

6. Place the pecans in a large, wide bowl, then roll the edge of each whoopie pie in the pecans to coat. Refrigerate in an airtight container.

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Servings: Makes 20 small or 10 large pies

By Alison Ladman - Associated Press