1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
1 c. packed brown sugar
1/2 c. vegetable oil
1 (15 oz.) can pureed pumpkin
1 large egg
1 t. pure vanilla extract
2 T. brown sugar
pinch of salt
1/2 t. water
1/2 c. pecans
6 oz mascarpone cheese, softened
3/4 stick (6 T.) butter, softened
1 1/2 c. confectioners sugar
1 T. bourbon (or 1 t. vanilla extract)
Preheat oven to 350 degrees with rack in the middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, baking powder, soda, salt and spices in a bowl.
Whisk together sugar, oil, pumpkin, egg and vanilla in separate large bowl until well combined, then stir in flour mixture.
Using a 1 oz scoop, drop the batter onto the baking sheet, making 16 mounds about 2 inches apart.
Bake until springy to the touch, about 14-18 minutes. Transfer to racks to cool.
Form and bake remaining batter on the other baking sheet. You should have 32 cakes.
For candies pecans:
Line a small sheet pan with parchment paper.
Stir together sugar, salt and 1/2 T. water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
Cool completely on pan on a rack.
Coarsely chop candied pecans.
While cookie-cakes are baking, beat mascarpone cheese, butter and salt in a bowl until smooth. Add confectioners sugar and bourbon and mix until smooth.
Chill filling until firm enough to hold it’s shape when spread. About 30 min to 1 hr.
Assemble whoopie pies:
Spread 1 heaping T. of filling on each flat side of cooled cookie-cakes, then top with other half of cookie-cake. If necessary, chill whoopie pies just long enough to firm up the edges again, about 30 min.
Gently press pecans into the filling around the middle of each whoopie pie.
Adapted from Epicurious and my friend, Ken 🙂