Spiced Pumpkin Whoopie Pies

Life is happening here; swim classes, band sessions, Green Team meetings, birthday party planning, yard clean up, race training, wild edible studying…the list goes on. In between, I’ve made my share of treats. I turned these Orange Cranberry Muffins into a loaf, I made Joy the Baker’s Brown Butter Chocolate Chip cookies, and I turned an ordinary sugar pumpkin into these:

Spiced Pumpkin

These whoopie pies started out as a beautifully round and bright orange squash.

I cut the top of the 3 lb. pumpkin and split it in two, placed it cut side down on a cookie sheet and roasted it for an hour at 350F. The flesh is then scooped out and mashed.

Use up the left over mashed pumpkin in these Pumpkin Pancakes or in this bundt cake recipe.

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Spiced Pumpkin Whoopie Pies

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • 2 cups brown sugar
  • 1/2 cup canola oil
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups pumpkin

Preheat oven to 350F. Whisk the first eight ingredients together. Smell the spiced flour, it’s so fragrant! Using an electric hand mixer, cream the butter, oil and brown sugar for 2 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla and mashed pumpkin. Mix until well combined. Add flour mixture to butter mixture just until incorporated. Drop batter using a 1/8 cup onto cookie sheets. Bake for 10 minutes.

Frosting

  • 1/4 cup Crisco
  • 1/4 cup butter, softened
  • 1 cup confectioner’s sugar
  • 1 cup marshmallow fluff
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon maple syrup or milk

Whip using a hand held mixer until desired consistency.

Makes about 24 mini whoopie pies.

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The holidays are on the way too. I know this because Eggnog is already in the supermarkets :)

 

 

 

 

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