Oh Fall where did you go? I woke up today and you were gone.
It seems like we were just enjoying Fall and now Winter has arrived. The hiking, falling leaves, and bonfires will have to wait for next year.
There is no way to deny Old Man Winter has arrived.(The frozen car doors may have been a sign!) While I am sad Fall has passed...I do enjoy all of the excitement soon to come with Winter. Holiday time with family, parties with friends and other special moments. This season always reminds me to slow down, enjoy those conversations, laugh about the little things and just be in the moment.
For most of us next week starts the Holiday Season! So before that begins, let's hold onto a little glimpse of Fall one more time with Pumpkin Whoopie Pies. These are the perfect mix of Fall and Winter combined.
Let's all take a moment and be Gracious for what we have been given, Cherish those we hold close and Hopeful for what positive impact we can create tomorrow.
I wish you and yours a wonderful Thanksgiving!
Pumpkin Whoopie
Pies
INGREDIENTS:
For the Whoopie
Pies:
2 1/2 C
Unbleached Flour
1 Tsp Baking
Powder
1 Tsp Baking
Soda
1/2 Tsp Salt
2 Tsp Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Ground
Clove
1 C Sugar
1/2 C Dark Brown
Sugar, packed
1 C Pumpkin Puree
1 Egg
1 Tsp Vanilla Extract
For the Cream
Cheese Filling:
3 C Powdered
Sugar
4 oz Cream Cheese,
room temperature
1/4 C Unsalted
Butter, room temperature
2 Tsp Heavy
Cream
1 Tsp Vanilla
Extract
DIRECTIONS:
Preheat oven to
350 degrees F.
In a large bowl,
combine flour, cinnamon, baking powder, baking soda, salt, cloves and nutmeg.
Set aside.
In a separate
bowl, cream together the granulated sugar, dark brown sugar, and butter. Add
the pumpkin puree and combine thoroughly. Add the eggs and vanilla and whisk
until combined.
Gradually add
the dry ingredients to the pumpkin mixture and mix until completely combined.
Drop by rounded tablespoon onto the prepared baking
sheets, about 1 inch apart.
Bake for about
12 minutes until a toothpick inserted comes out clean. Remove from the oven and
cool completely on a cooling rack.
To make the
filling, beat the butter and cream cheese on medium speed until smooth. Then
add the milk and vanilla and beat until smooth. Add powdered sugar a little at a time until well
combined.
To assemble the
whoopie pies: Turn one cooled cookie upside down. Spoon the filling (about a
tablespoon) onto that half. Place another cookie, flat side down, on top of the
filling. Press down slightly so the filling spread to the edges of the cookie.
Repeat until all the cookies are used. Store the whoopie pies in the
refrigerator for about 30 minutes to firm before serving.
