Pumpkin Whoopie Pies

Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.

Here it is:

FOR THE CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

FOR THE PUMPKIN WHOOPIE COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
  • 2 cups firmly packed dark-brown sugar ( I used light, sue me )
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. STEP 1

    Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. STEP 2

    In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. STEP 3

    Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  4. STEP 4

    Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  5. STEP 5

    Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would  I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)

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Snicker Doodles Stuffed with Caramel

How could I resist this fall treat? After seeing this recipe from the domestic rebel I HAD TO try for my party on friday.

Cinnamon Stuffed Cookies

So the recipe calls for

  • 1 box white cake mix
  • 2 eggs
  • 1/3 cup butter, softened
  • 2 tsp vanilla extract
  • About 1 Tbsp cinnamon
  • About 24 caramel squares, unwrapped
  • Cinnamon Sugar mix to roll cookies in

What also drew me to this recipe was the fact that it used cake mix. Any cookie recipe that uses cake mix I usually love (because its easy) and because it gives the cookies a great consistency. Not many ingredients, even more simple! (cheaper). I bought two dollar packs of caramels from target, and only used one and then half of the other.

So I mixed the ingredients and ended up refrigerating them for the day because I didn’t have time to make them but that usually works out better for cookies anyways!

Oops- I didn’t roll the caramels in cinnamon like recipe calls for, but I am not a cinnamon overload fan so I think that this is okay.  So roll and stuff the caramels in the cookie and then roll the cookie into the cinnamon sugar mixture.

Pretty simple. it was so much easier stuffing the cookies than  I thought the dough rolls right over the caramel and gave me no trouble at all!

My cookies did not come out like they did in her picture…mine never do, They rose REALLY high, not sure why. maybe the refrigeration? any ideas? But they taste great, can’t wait to serve them!

Success!!!