I think we can all agree that Thanksgiving is a time for family, friends and food. And of course, giving thanks for all the blessings surrounding us… like family, friends and food.
So aside from giving thanks for my healthy, new baby girl and loving, handsome husband; the generous, unending support of extended family (yes, even my in-laws); and friends that create the good times and outlive the bad, I’m thankful for pumpkin.
You read that correctly. I’m thankful for pumpkin.
There is no better time to be thankful for pumpkin than Thanksgiving, because, let’s face it: As Americans, we can only eat pumpkin flavored things from October to December, so we’d better indulge.
I know, there’s traditional pumpkin pie, and the trendy pumpkin spiced latte, but what better way to say, “Whoopee for pumpkin!” than with pumpkin whoopie pies?
Pumpkin Whoopie Pies 1 of 9
Don't just make pumpkin pies this Thanksgiving... make Pumpkin Whoopie Pies!
Sugar and Spice and Everything Nice 2 of 9
That's what Pumpkin Whoopie Pies are made of.
TIPS: If you don't have buckwheat honey, you can use dark molasses. Light or dark brown sugar may also be used. If you're looking to cut the fat in this recipe, use 1/2 cup applesauce in place of the vegetable oil and low-fat cream cheese in the filling.
Batter Up 3 of 9
To Make the Pumpkin Cookie Batter:
1. In an electric mixer, cream together the butter and oil.
2. Add brown sugar and cream again.
3. Add the baking powder, baking soda, coarse salt, cinnamon, ground ginger and ground cloves and cream again.
4. Add the buckwheat honey or molasses, large eggs, vanilla, and pumpkin puree and cream again.
5. Slowly add the all-purpose flour, one cup at a time.
6. When all ingredients are incorporated, mix batter on high for one minute.
A Little Dollop Will Do Ya 4 of 9
Bake the Pumpkin Whoopie Cookies:
1. Preheat oven to 350(F) and line baking sheet with silicon baking mat, wax or parchment paper.
2. Use a tablespoon to form 20 round domes of Whoopie Batter.
3. Bake in preheated oven for 12 minutes.
Easy as Pie 5 of 9
Pumpkin Whoopie Cookies will not spread too much. Allow to rest on baking sheet for 1-2 minutes before removing with spatula, to preserve domed shape and fluffy texture.
Cool It 6 of 9
Allow Pumpkin Whoopie Cookies to cool on a baking rack throughly.
Making Whoopie 7 of 9
To Make the Filling:
1. Cream butter and cream cheese thoroughly.
2. Add powdered sugar one cup at a time and incorporate after each addition.
3. Add vanilla and salt and beat until smooth and fluffy.
TIP: For best results, make sure butter and cream cheese are room temperature.
Putting the Whoopee in Whoopie Pies 8 of 9
Assemble the Pumpkin Whoopie Pies:
1. Choose the 20 "less beautiful" Whoopie Cookies and turn, dome side down.
2. Cover the flat side of each cookie with the Whoopie Filling.
3. Place one of the 20 "more beautiful" Whoopie Cookies, dome side up, on top of filling.
4. Exclaim, "Whoopee! I made Pumpkin Whoopie Pies!"
Thankful… 9 of 9
Betcha can't say Pumpkin Whoopie Pie without a smile!
Pumpkin whoopie pies are the perfect way to be thankful for pumpkin this Thanksgiving season. Click through for step-by-step instruction and tips.
Ingredients for Pumpkin Cookies:
1/2 cup butter
1/2 cup vegetable or canola oil
2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
3 teaspoons cinnamon
2 teaspoon ground ginger
1 teaspoon ground cloves
2 tablespoons buckwheat honey or molasses
2 large eggs
1 teaspoon vanilla
1 – 15 ounce can pumpkin puree
3 cups all-purpose flour
Ingredients for Whoopie Filling:
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
3 cups powdered sugar, sifted
1/4 teaspoon coarse salt
Makes 20 Whoopie Pies and filling. Click through for step-by-step instruction and tips.