Spiced Coffee Whoopie Pies

 

Whoopie pies are pure Americana. They are often filled with childhood memories, appreciated by both young and old. I remember for years when I was just a little girl, my mom would make my favorite chocolate whoopie pies for my birthday, with homemade marshmallow fluff filling. Gosh those were good. She still makes them from time to time, and every time she does, the memories shoot straight back to my childhood birthdays. My mom would stick a candle into mine, which made me feel extra special. The chocolaty cookie filled with that sweet sticky cream, accompanied by messy fingers and a face full of pure joy, and of course the longing to eat another one; those are sweet memories. I can almost taste them just thinking about it.

Whoopie pies are so adaptable. An often fall favorite is the pumpkin cookie with cream cheese filling. I wanted to do something a little different. Here I took the traditional whoopie pie, but with a spicy, fall twist. The cookie is almost comparative to a gingersnap in flavor, but much softer. The filling is like a spicy cup of coffee, perfect for the season. As one would think, they pair very lovely with a cup of joe. This is more of an adult twist, but none-the-less; while eating them, I feel like a kid again.

Cookies can be rolled in chopped nuts, fall colored sprinkles or chopped chocolate. Garnish as you please...

Whoop there is pies, Spiced Coffee Whoopie Pies!

Spiced Cookies:

2 3/4 cups flour

1 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1/2 cup butter, softened

1 cup dark brown sugar, packed

1/3 cup granulated sugar

1 tbsp. vanilla extract

1 egg

2/3 cup butter milk

1 tbsp. pumpkin pie spice

1 1/2 tsp ground ginger

1/4 tsp allspice

1. Whisk together all dry ingredients in a medium sized bowl.
2. In a mixer bowl, fitted with a paddle attachment, beat butter, brown sugar, granulated sugar, and vanilla on medium-high until fluffy.
3. Beat in one egg, until incorporated.
4. On low speed, beat in the dry ingredients in 3 batches, alternately with the buttermilk, starting and ending with the dry. Beat until just combined.
5. Lightly coat three baking sheets with cooking spray. Scoop 16 mounds of batter with a cookie scooper onto the baking sheets, about 2-in apart. With a lightly dampened spoon, smooth the tops.
6. Refrigerate until firm, about 30 minutes.
7. Preheat oven to 350.
8. Bake cookies until they spring back, about 10-12 minutes. Cool for 5 minutes and then remove to rack to cool completely.

Spiced Coffee Filling:

1/2 cup of butter, softened

2 cups confectioners sugar, sifted

1 tbsp. plus 1 tsp ground cinnamon

1/2 tsp finely ground coffee (preferably a spiced or nutty flavored coffee)

1 tbsp. coffee extract

2 tbsp. water or milk

1. In a mixer bowl fitted with the paddle attachment, beat softened butter on medium speed until fluffy.
2. Gradually beat in 1 cup of confectioners sugar.
3. Gradually beat in 2 tbsp. water, then another 1 cup confectioners sugar, beat until smooth.
4. Beat in cinnamon, ground coffee, and coffee extract; beat until incorporated.

Using pastry bag, pipe filling onto half of the cookies. Top with the remaining cookies.

Pour yourself a cup of coffee and enjoy!

Recipe adapted from Food Network Magazine.