This book is so sweet in more way than one. After looking through this book I knew I had to make the Pumpkin Spice Whoopies first. But before I start baking I looked through this very sweet book, everything you need to know about making, filling and the history of whoopies. The book is illustrated so simple, ANYONE can make these, and want to make these. The other really nice thing about this book is there are Gluten-free whoopies, Vegan whoopies, and Savory whoopies. The book is laid out so that the pies and the fillings are separate so you can mix and match. YUM!!
The Pumpkin Spice Whoopies seemed very fitting for a dessert with Turkey and all the fixings. Keeping the theme of dinner start to finish is what I like to do most often, and since pumpkin is in season this time of year, made it the perfect choice.
I will tell you that the recipe calls for pumpkin, and this when you have to decide do I want pumpkin that comes in a can or do I want to roast my own pumpkin? Even though filling in a can is so cheep you get so much more natural flavor and texture from the real thing. And since roasting a pumpkin is so easy why not roast your own vegetable. (side note: you can also salt and roast your pumpkin seeds for a snack while you make your whoopie pies
This is what I did ...
Pumpkin Whoopie Pies
2 1/4 cups of all-purpose baking flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter at room temperature
1 1/2 cup solid packed pumpkin
1 teaspoon vanilla
Preheat oven to 350 degrees. Line baking sheets with parchment paper
Sift flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt on wax paper. Set aside.
Mix brown sugar and butter on low speed until combined. Add the pumpkin, then the egg, beat well. Add the vanilla and beat till combined.
Add the flour fix and to mix, beat on low till combined
Drop 2 tablespoons of batter on lined cookie sheets spacing them 2 inches apart. bake for 15 minutes, until firm to the touch and beginning to crack. Let the cakes cool on cookie sheet for 5 minutes before transferring to a cooling rack for them to cool completely before filling.
The filling ...
3 cups confections' sugar
1/2 cup (1 cup) unsalted butter, at room temperature
3-4 tablespoons heavy (whipping) cream
1 teaspoon vanilla extract
Beat together the confections' sugar with the butter, starting on low and increasing the speed until the mix is crumbly, about 1 minute. Add the heavy cream, vanilla,and salt and beat on high until smooth, about 3 minutes.
Fill the whoopies and serve!!!
These were such a hit after turkey I had to snap a photo before they all got eaten.