My house smells amazing right now. Heidi and I are having a baking day! Be prepared for a flood of delicious posts!!
I'll start with that of pumpkin whoopie pies. I made these last year and fell.in.love. This time I use some whole wheat flour. I enjoy the texture and slightly nutty flavor whole wheat flour adds. Plus its slightly healthy. :)
Pumpkin Whoopie Pies.
3 cups flour (2 cups all purpose, 1 cup whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 cups brown sugar
1 cup vegetable oil
3 cups pumpkin puree
1 teaspoon vanilla
Combine dry ingredients - mix well - set aside. Combine oil and brown sugar. Mix well. Add pumpkin puree and mix well. Add eggs and vanilla. Mix well. Slowly add dry mixture - stirring as you add.
Drop heaping tablespoon fulls onto baking sheet covered with parchment paper. Bake for 15 minutes in a 350 degree oven.
Cool. Prepare filling.
Pumpkin Pie Cream Cheese Frosting.
1 stick of butter
1 8-ounce package of cream cheese
2 cups powdered sugar
1 teaspoon pumpkin pie spice
Beat butter and cream cheese until smooth. Add powdered sugar and pumpkin pie spice. Beat only until combined.
Assemble whoopie pies by placing a glob of frosting on the flat side of a whoopie pie and sticking a second pie to the frosting (flat sides together).
Refrigerate for a couple hours before serving. These will keep in the refrigerator for 3 days.