Secret Recipe Club - Pumpkin Whoopie Pies + Mascarpone Filling

Ah, the final Secret Recipe Club of the summer. Next time around, I'll be back in a new and exciting dorm kitchen. Who knows what the future may hold? I'm okay with going back to school. I enjoy my time here, and I enjoy my time there. My mom commented that as I've gotten older, I've grown less restless. It's easy for me to be content with where I am. But not complacent. Let's not get those two confused. But on to the food, shall we? 

 

My assignment for this month was actually my SRC group's leader, Suzanne! Oh man, I hope she likes what I make! Will I get kicked out if she doesn't? Haha, I don't think so, she seems pretty cool. So I'm safe for now! Anyway, I know pumpkin is usually considered a fall flavor, but I do what I want! Cause I'm a rebel. 

This one looked messy, so I ate it instead of bringing it to work, haha.

Who came up with the name Whoopie Pie? Saying it makes me feel silly. So I usually just sort of mumble it and hope people get the gist. But man oh man are they awesome. If you've never had one, it's like a soft, cakey cookie with whatever the heck you want sandwiched in the middle. Like a macaron's less fancy cousin? Maybe. Okay also, and I highly, highly recommend doing this, I made my own mascarpone for the filling. It's so wonderful, and easy, and way cheaper than buying it in the store. I'll include a tutorial after the recipe.

 

Pumpkin Whoopie Pies + Mascarpone Filling

from Thru the Bugs on My Windshield

1 1/2 c Pumpkin Pie Filling or Puree

2 Tbsp Maple Syrup

1 tsp vanilla

1/4 tsp ground Ginger

1 whole egg

1/2 cup Grapeseed Oil

1 cup packed Brown Sugar

1/2 tsp Baking Soda

1/2 tsp Baking Powder

Pinch of Salt

1/2 tsp Pumpkin Pie Spice

2 cups all-purpose flour

Ingredients for the filling:

8 oz Mascarpone Cheese

1/4 cup Powdered Sugar

1/2 tsp Vanilla

1/4 tsp Pumpkin Pie Spice

Mix the pumpkin, syrup, vanilla, ginger, egg, oil, and brown sugar in a big bowl and whisk until everything is smooth and incorporated.

Add the salt, baking soda, baking powder and flour and mix together.

Heat oven to 350ºF and line cookie sheets with parchment paper (or grease the pans lightly).  Spoon on batter in 2″ (mine were more like 2.5) rounds.

Place in the oven and bake for about 14 minutes.  When they turn a bit brown and crack a little, they’re done! Let them cool completely before filling.

To make the filling...mix everything together. Haha. Using a knife or pastry bag, swirl on some filling to a cookie.  Top with another cookie. If the filling seems a little gooey, place pies in the refrigerator for about 30 minutes to stiffen the filling.

Homemade Mascarpone

from The Pastry Affair 

2 cups heavy cream, pasteurized (but not ultra-pasteurized)
1 tablespoon lemon juice, freshly squeezed

In a large saucepan, heat heavy cream over medium high heat until a candy thermometer reads 190 degrees F (88 degrees C). The cream should be at a simmer. Be careful not to scorch the bottom! Stir in the lemon juice and continue to heat at 190 degrees F (88 degrees C) for 5 minutes, stirring constantly. The cream should thicken enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature, about 30 to 45 minutes.

Place a strainer lined with 4 layers of cheesecloth (or a few layers of coffee filters) over an empty bowl. Add the cream, cover with plastic wrap, and place in the refrigerator. Allow the cream to strain out for 8-12 hours, preferably overnight. Discard the whey; I only ended up with a couple tablespoons. When finished straining, transfer the cheese to an airtight container and store in the refrigerator.

Use fresh mascarpone cheese within the week.