This week’s Tuesdays with Dorie recipe from Dorie’s Cookies can be filed under the category of “not quite what it was supposed to be”. Now I’ve made whoopie pies before which I piped free-form because I don’t own a whoopie pie tin and they turned out ok, if a little irregular. For these ones, I loved Dorie’s suggestion of making them in muffin tins instead of free-form piping them so they turn out very small in order to make cute sandwiches.
I thought I’d be clever and use a mini muffin tin instead of a regular-sized muffin tin but actually, for these, you need to use a regular sized pan (or a smaller cookie scoop) as the batter should not completely fill the tin pre-bake as it did in the mini size – they just bake into muffins/ cakes).
I took these to a charity dinner we hosted on the weekend and noone was complaining though – they are actually one of the few pumpkin desserts that I enjoyed – they are not overpoweringly-pumpkin-y (I might have gone a little light on the spices) and the cream cheese frosting was perfect (Dorie’s whoopie pies are filled with a marshmallow fluff-dulce de leche filling which I was never planning on making as I didn’t want marshmallow fluff hanging around the house because I might eat it all!). I’ll definitely remember this recipe next time I want a pumpkin dessert (though I do want to try them in whoopie pie form too!).
Get the recipe for Pumpkin Whoopie Pies with Dulce de Leche Filling on page 309 Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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For this recipe, you’ll need: