V-Neck and a Cardigan

I eat food. I take photos. Sometimes I take photos of the food I eat.

Pumpkin Whoopie Pies These are my favorite fall dessert and they’re making their triumphant return for a bbq this weekend!. Here’s the recipe for anyone who may have missed it last year. It includes my absolutely favorite cream cheese frosting recipe.  Ingredients for Cookies 1 1/2 cups flour 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1/2 tbsp ground cloves 1 cup packed brown sugar 1/2 cup vegetable oil 1 1/2 cups chilled pumpkin puree 1 egg 1/2 tsp vanilla Ingredients for cream cheese filling 3 cups confectioners’ sugar 1 stick unsalted butted 8 oz. cream cheese, softened 1 tsp vanilla Recipe Preheat oven to 325 degrees. In a medium bowl, whisk together the flour, salt, baking soda and powder, cinnamon, and cloves.  In a separate, large bowl whisk together the brown sugar and oil until well combined. Add the pumpkin puree and whisk until incorporated. Add egg and vanilla. Mix in flour mixture 1/2 cup at a time until thoroughly combined. Scoop out 2 tbsp-sized drops of dough onto baking sheet with parchment paper. They should be 1 inch apart. Dip your fingers into water and flatten the dough into disks. Cook for 9-10 minutes, or until the tops of the cookies start to crack. Sift confectioners’ sugar into a medium bowl.  In an electric mixer, cream the butter. Add in the cream cheese until combined. Add in sugar and vanilla, mix until smooth. Once the cookies have completely cooled, put a generous (really, generous!) helping of the filling on the underside of one cookie. Press second cookie on lightly to make sandwich. Refrigerate the sandwiches for 30 minutes-1 hour before serving, it really makes them much better!

Pumpkin Whoopie Pies

These are my favorite fall dessert and they’re making their triumphant return for a bbq this weekend!.

Here’s the recipe for anyone who may have missed it last year. It includes my absolutely favorite cream cheese frosting recipe. 

Ingredients for Cookies

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tbsp ground cloves
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups chilled pumpkin puree
  • 1 egg
  • 1/2 tsp vanilla

Ingredients for cream cheese filling

  • 3 cups confectioners’ sugar
  • 1 stick unsalted butted
  • 8 oz. cream cheese, softened
  • 1 tsp vanilla

Recipe

  1. Preheat oven to 325 degrees.
  2. In a medium bowl, whisk together the flour, salt, baking soda and powder, cinnamon, and cloves. 
  3. In a separate, large bowl whisk together the brown sugar and oil until well combined. Add the pumpkin puree and whisk until incorporated. Add egg and vanilla. Mix in flour mixture 1/2 cup at a time until thoroughly combined.
  4. Scoop out 2 tbsp-sized drops of dough onto baking sheet with parchment paper. They should be 1 inch apart. Dip your fingers into water and flatten the dough into disks.
  5. Cook for 9-10 minutes, or until the tops of the cookies start to crack.
  6. Sift confectioners’ sugar into a medium bowl. 
  7. In an electric mixer, cream the butter. Add in the cream cheese until combined. Add in sugar and vanilla, mix until smooth.
  8. Once the cookies have completely cooled, put a generous (really, generous!) helping of the filling on the underside of one cookie. Press second cookie on lightly to make sandwich. Refrigerate the sandwiches for 30 minutes-1 hour before serving, it really makes them much better!
7 months ago 104 notes
Tagged with:  #photo  #food  #recipe
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  12. megsdaisy said: Only 5 minutes after reading this post, I was at the grocery buying pumpkin puree. Now, 2 hours later, I have 2 dozen sandwiches to take to a party. Thank you!
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