Sunday, 8 September 2013

Pumpkin Whoopie Pies

Fall is fast approaching. I can feel it fill the air. Soon enough it will be creeping in through the windows and turning the leaves every shade of red, orange, and yellow. I suppose that means we will need to start switching out the summer gear and implementing a few different organization schemes to accommodate winter and all its glory. Ah, the changing of the seasons. Always bringing a renewed sense of hope...and a lengthy to-do list!

With all these changes and going-ons I can't help but be moved in that same Fall direction in the kitchen as well. I am all about deliciously warm comfort food this time of year - bring on the soups! This year at our house that means breaking out the crockpot, Vita-mix, and the flavours of Fall. First stop? Pumpkin. I've been aching for anything and everything pumpkin. It has been much too long my friend. 

So this week, kicking things off on a scrumptious foot, I found a recipe that adds a pumpkin twist to an old favourite. 

Pumpkin Whoopie Pie anyone?? 

Do give them a try! They come highly recommended from our household. Easy and equally as delicious are always a hit around these parts.

Cookie Ingredients:
  • 2 Cups Packed Brown Sugar
  • 1 Cup Vegetable Oil
  • 1 1/2 Cups Packed Pumpkin Puree
  • 2 Eggs
  • 3 Cups Flour
  • 1 Tsp. Salt
  • 1 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 2 Tsp. Vanilla 
  • 1 1/2 Tbsp. Cinnamon
  • 1/2 Tbsp. Ginger
Filling Ingredients:
  • 1 Egg White
  • 2 Tbsp. Milk
  • 2 Tsp. Vanilla
  • 2 Cups Confectioners Sugar
  • 1/2 Cup Shortening
  1. Preheat your oven to 350°F {175°C}.
  2. Go ahead and lightly grease your baking sheets. Set aside.
  3. In a large mixing bowl combine the oil and brown sugar.
  4. Mix in pumpkin puree and eggs. Beat well.
  5. Add in the dry ingredients - flour, salt, baking powder, soda, cinnamon and ginger. Mix well.
  6. Add the 2 teaspoons of vanilla. Mix one last time.
  7. Drop the dough onto prepared baking sheets by heaping teaspoons. *I made mine bigger actually, so used heaping tablespoons which worked just as well but had to bake for fiveish additional minutes. They where more snack size with coffee versus snack bites at a party. To each their own.
  8. Bake for 10-12 minutes {or 15-17 if larger} until a toothpick comes out clean.
  9. While cookies cool completely make the filling: Beat egg white and mix with the milk, vanilla, and 1 cup of confectioners sugar. Mix well. Then beat in the shortening and remaining confectioners sugar. Beat until light and fluffy.
  10. Make the sandwiches from two cookies filled with icing.

These pumpkin sweets went perfectly with morning coffee and blogging chez-moi. *Feel free to add that to the recipe. But they would make for a great party treat or favour in a smaller snack size.

How will you enjoy your Pumpkin Whoopie Pies? 

It is a gloomy Sunday here. Ideal for baking... Just throwing that out there! Wink. Wink.

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