Thanksgiving is coming up, so we’re about to enter into the wonderful world of home-cooked food. Just image: the turkey. The stuffing. The gravy. The mashed potatoes. Piles of piping hot food to warm up our cold bellies are just right around the corner! While I’m a big fan of cooking and a big fan of eating, my heart has always lied with the dessert table. You can never go wrong with something sweet and pumpkin-y, so here’s a relatively easy recipe for pumpkin whoopie pies.
First thing you’re going to have to do is realize that a whoopie pie is not a whoopee cushion inside a piecrust. My suitemate made that mistake. It’s a cake-y sandwich cookie. Like an Oreo Cakester, but better. Then you’re going to have to grab your mom. Not because I don’t think you’re capable of baking on your own, but your mother will love this mother-daughter bonding time during these few days that she has you home.
Here’s what you’re going to need.
For the cookies themselves:
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· ½ teaspoon ground ginger
· ½ teaspoon salt
· ½ cup (1 stick) butter
· 1 ¼ cups granulate sugar
· 2 large eggs, at room temperate, lightly beat
· 1 cup pumpkin
· 1 teaspoon vanilla extract
For the cream cheese filling:
· 4 ounces cream cheese
· 6 tablespoons butter
· ½ teaspoon vanilla extract
· 1 ½ cups powdered sugar
Once you have all your ingredients prepared, I’m sure your mother will remind you to preheat the oven to 350° F, and lightly grease or line four baking sheets with parchment paper.
Now it’s time for the fun stuff.
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.
You should have a total of 72 cookies, making 36 delicious sandwiches.
Now it’s time to bake them for 10-13 minutes, or until they’re springy to the touch. Let them cool on the baking sheet for five minutes, then transfer the cookies onto wire racks to cool completely.
Now you have to make the cream cheese filling to put inside these delicious treats.
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Finally, spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Eat and enjoy the holiday!