After a week of fun in the Florida sun, Robert and I are back home and back to reality. We had a wonderful time with Jess and Greg and we both commented that it was one of the most relaxing vacations we’d ever been on. In addition to the rejuvenation that we experienced, it was also a nice way to officially close the door on the 2011 summer and welcome autumn with open arms. When we got back to Ohio, there was a distinct coolness in the breeze and I noticed the leaves on the cherry tree in our backyard are beginning to display shades of orange and red.
To kick off the fall baking season I made these pumpkin whoopie pies* for my parents. There’s something glorious about sandwich cookies, especially whoopie pies. I found this particular recipe in an Amish cookbook my mother-in-law gave me for Christmas a few years ago. When it comes to baked goods, the Amish women don’t mess around. Although whoopie pies have become rather trendy as of late, they have been a staple in the bakeries back home for a long time. This version is a perfect fall indulgence. The cake-like cookies are a delicious medley of pumpkin and cinnamon and I added pumpkin pie spice and additional ground ginger to the batter to enhance the flavor even more. Even better, the cookies are filled with a cream cheese frosting. It’s a beautiful thing.
*recipe and pictures updated on 10.18.15
Enjoying a frozen Butterbeer at The Wizarding World of Harry Potter- I’m currently searching for this recipe!
The boys throwing football on Clearwater Beach
My life’s companion 🙂
Pumpkin Whoopie Pies
Yield: About 2 dozen cookies
For the cookies:
- 1 3/4 cup brown sugar
- 1 cup butter, melted and cooled slightly
- 1 1/2 cups canned pumpkin
- 2 eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1 tsp salt
For the frosting:
- 3 oz cream cheese, softened
- 6 Tbsp unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 Tbsp milk or heavy cream
- 1 tsp pure vanilla extract
Preheat the oven to 400 degrees. Cream the sugar and melted butter in the bowl of an electric mixer. Add the eggs, pumpkin, and vanilla. Blend well. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, pumpkin pie spice, and ginger. With the mixer on low speed, slowly add the dry ingredients to the wet until the ingredients are just combine. Scrape the bowl with a spatula to ensure the batter is evenly mixed.
Using an ice cream scoop, drop small amounts of batter onto a greased cookie sheet. Flatten slightly with your hands so the cookies are even. Bake for 8-10 minutes. Remove from the oven and place on parchment or wax paper and allow to cool completely.
To make the frosting, cream the butter and cream cheese in the bowl of an electric mixer. Add the milk and vanilla and beat well. Gradually add the powdered sugar until the frosting is well mixed.
Spread or pipe the frosting onto the flat side of one of the cookies. Place the flat side of another cookie on the icing and store in an air-tight container in the fridge or freezer.
Source: Adapted from Olde Tyme Cooking