Ingredients:
Makes 30 small whoopie pies
Cookies:
1 stick unsoftened butter, room temperature
1/2 cup vegetable oil (I prefer sunflower)
2 cups dark brown sugar, packed
3 tablespoons bourbon barrel aged maple syrup
2 teaspoons vanilla extract
2 large eggs, room temperature
3 1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 15-oz can Libby’s Pure Pumpkin Purée
Directions:
Preheat the oven to 350F. Line five baking sheets with parchment paper.
Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
Beat together the butter, oil, brown sugar, and maple syrup on low-medium speed in a stand mixer using the paddle attachment, until fluffy.
Beat in vanilla extract and eggs, one at a time on low speed. Scrape the bottom and sides of bowl, then increase speed to low-medium and beat until well mixed andlighter in color.
On low speed, beat in the pumpkin one spoonful at a time. Switch to a rubber spatula and fold in the flour mixture in three additions, mixing well after each addition. Scrape the sides and bottom of the bowl to make sure all of the flour is incorporated. Batter will be thick.
Use a medium (1.5 Tbs) cookie scoop to place evenly sized mounds of thick batter onto the prepared baking sheets, 12 per sheet.
Bake until the cookies feel firm and set, lightly browned around the edges,about 13-14 minutes. (I bake three sheets at a time, rotating halfway through to ensure even baking)
Remove from the oven, cool on the baking sheets for a few minutes, then slide the cookies on the parchment paper to a rack to cool completely.
Bourbon Maple Syrup Italian Meringue Buttercream:
8 oz bourbon barrel aged maple syrup (alternatively, use 7 oz Grade A amber maple syrup and add 1 Tablespoon bourbon)
4 egg whites (about 4 oz), room temperature
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 sticks unsalted butter, cut into tablespoon pieces and at room temperature (but still cool to touch)
Directions:
In a 2 qt stainless steel pot, bring maple syrup to a boil over med-high heat. Reduce heat to low-medium and continue cooking until syrup reaches 245F on a candy thermometer. Swirl the pan occasionally,
which will help knock down any foam that builds up.
Meanwhile, place the egg whites and cream of tartar into a clean bowl of a stand mixer, and whip using the whisk attachment on med-high speed, until soft peaks form.
Turn the mixer speed up to high when the syrup reaches 240F, to create stiff peaks.
When the syrup reaches 245F, turn the mixer to medium speed and slowly pour the hot syrup in a thin steam into the meringue, aiming the stream between the whisk and the side of the bowl. Once all of the syrup has been added (do not scrape in any caramelized bits from the pot), turn the mixer speed back to high and let whip until the meringue is stiff, glossy, and not warm to the touch anymore.
On medium speed, add the salt, vanilla extract, and pumpkin pie spice. Then, whisk in 1 tablespoon of butter at a time. Let each pat of butter almost fully incorporate before adding the next. The meringue will deflate and may look curdled, just keep whipping. After all of the butter is in, continue to whip until a smooth buttercream forms. Use immediately.
Assembly:
Using a piping bag, small cookie scoop, or a spoon, place a large dollop of the filling on the flat side of half of the cookies. Gently sandwich with the other halves to form whoopie pies. Enjoy.
Pies may be refrigerated for storage, but are best eaten at room temperature.
