Come on.. Just Try Them Once.

I swear you will be hooked. Be careful with the filling – it’s addictive.



Nana’s Pumpkin Whoopie Pies

(Be sure to use pumpkin, not pumpkin pie filling)

2 ¼ cups flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon (I add a bit more)

½ teaspoon nutmeg

½ teaspoon ground cloves (I add a bit more)

8 tablespoons of soft butter (1 stick—I use unsalted for baking)

1 ¼ cups sugar

2 large eggs

1 teaspoon vanilla

½ cup sour cream

1 can of pumpkin

¾ cup coarsely chopped walnuts—optional



Drum roll please…



FOR THE FILLING

6 tablespoons soft butter

4 ounces cream cheese at room temperature

1 teaspoon vanilla (I use a little bit more)

2 cups confectioners’ sugar



FOR THE COOKIES

Position 2 racks in the middle and upper third of the oven. Preheat the oven to 350 degrees. Line the bottoms of 3 baking sheets with parchment paper.


COMBINE the flour, baking powder, baking soda, salt and spices in a medium bowl.


PUT the butter and sugar in the large bowl of an electric mixer and beat on medium speed for 1 minute until smooth. Add the eggs and vanilla and beat for 30 seconds.


DECREASE the speed to low and mix in the sour cream and pumpkin just until combined. Add the flour mixture and blend just until it is incorporated. Stir in the walnuts at this time if you are using nuts.


DROP 28 rounded tablespoons (I use the smallest Pampered Chef scoop) of batter 3 inches apart onto the parchment paper. The batter is thick enough to hold its mound on the sheets.


BAKE the cookies for about 12 minutes, or until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean. Cool the cookies for 5 minutes on the baking sheets. Use a wide metal spatula to loosen them from the paper, then cool them thoroughly on the sheets.


FILLING: Put the butter, cream cheese and vanilla in a bowl and beat on medium-low speed for about 1 minute, until the mixture is smooth and thoroughly combined. Decrease the speed to low and add the confectioners’ sugar in 2 additions. Beat until it is incorporated and the frosting is smooth.


SPREAD a slightly rounded tablespoon of cream cheese filling over the flat bottoms of the cooled cookies and add the tops. ENJOY!

Why we left the remaining ones at someone’s house after Thanksgiving Dinner I will never know. These are so fabulous, and the pumpkin isn’t over powering at all. I think I’ll be dreaming about these tonight..

P.S.

Remember that you are strong and nothing is going to stand in your way. You have overcome a lot in life to be here today. Never let anyone take that away from you.

Never.

Advertisements

Comments are disabled.

%d bloggers like this: