sweets for every tooth.

Friday, December 2, 2011

Pumpkin Dippers

An hour ago there were
100 cookies on this plate.

New Recipe.  The guinea pigs for this one?  Attendees of my Christmas party.  The result?  Mayhem.  My advice to you?  Make these now, and serve them to anyone and everyone you know.  I've already received requests to make them for a few other parties I'm attending this holiday season.

Oh, also, as I've written before, my roommate's allergic to life, so I made these Emily-Safe.  I put the real ingredients below, too, so you can experience the glory of eggs and butter when you make them.

And btw, I totally stole this recipe from another witty food blog.  That baker made these into whoopie pies, which is awesome.  Unfortunately for me, when you make the frosting portion allergen-free, the consistency doesn't lend itself to neatly fitting (and staying) between two cookies, so I just set out the frosting as more of a dipping sauce.  Turns out this was a genius move, as it became a dipping sauce for every single baked good on the table (fudge, oatmeal cookies, chocolate merengue cookies, pumpkin cake...).  What was first unfortunate turned out to be glorious indeed.

Here's what you'll need:

3 Cups flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 Tbs Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Cloves
1 tsp Ground Allspice
The dry stuff.
2 Cups Brown Sugar, packed (this means use a lot, pack it into the measuring cup til you can't fit any more in)
1 Cup Vegetable Oil
2 1/2 Cups Pumpkin Puree
Egg Substitute equivalent to 2 Eggs (or use 2 real eggs)
1 Tbs Vanilla Extract

1. Preheat oven to 350 Degrees Fahrenheit.  Line four baking sheets with parchment paper and spray 
with cooking spray.

The pumpkin/oil/sugar.
2. In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, allspice until well combined.  In another large bowl, whisk brown sugar and oil until combined.  Add pumpkin puree to sugar bowl and whisk until combined.  Add eggs and vanilla and...whisk until combined.  Add flour mixture to pumpkin mixture slowly, whisking as you go.

3. Scoop batter by about the tablespoon-full onto cookie sheets.  Bake at 350 for 13-15 minutes, until a toothpick inserted in the center of a cookie comes out clean.  (You'll have to bake in waves, unless you have a super awesome giant oven that can handle 4 cookie sheets and still cook evenly.)  Cool on the pan for 10 minutes, then transfer to cookie racks for complete cooling.  If you're going to make them into whoopie pies, wait until they cool completely.  If not, feel free to eat right away. 

The perfect final product.

1/2 Cup Dairy-Free Margarine (or 1/2 Cup Unsalted Butter), room temperature
1 1/4 Cups Confectioners Sugar
2 Cups Ricemallow Creme (the allergen-free version of Marshmallow Fluff, use the fluff instead if you're not allergic)
1 Tbs Vanilla Extract

1. Combine all ingredients in a mixer and blend until smooth, about 2-3 minutes.

If you want to whoopie pie it up, place a tablespoon of frosting on one flat side of a whoopie.  Press another whoopie on top.  There.  Whoopie Pie.  Repeat til you're out of whoopies or filling.  If you're the low maintenance type, put the frosting in a bowl and dip away.

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