Pumpkin Time!

It's almost Thanksgiving, and although Tom the Turkey is the official savory star of the meal, the glorious pumpkin holds its own as the leading lady during dessert.  Now, if you can find your own flavorful, heirloom pumpkin to roast at home for your final course, more power to you. But, if you prefer canned, like I do most of the time, I won't tell anyone (and neither will Henry).

My nephew: Henry the Pumpkin Hunter

Now I'm not the biggest fan of the traditional pumpkin pie, so I've included my nomination for a fun, easy pumpkin dessert that few will turn down.  It's also a fairly easy project to do with kids since they can help mix the batter and filling, and they can help sandwich them together at the end.  Maybe you can even teach them the joy of giving by not scarfing them all down immediately.... Good luck with that!  If you can't find it in your heart to ditch the conventional pie on the big day, there are 17 other days this month that could use the ego boost.  Enjoy!

Totally worth it...

Pumpkin Whoopie Pies with Cream Cheese Filling 

Adapted from Baked: New Frontiers in Baking
Yield: 12 2-inch whoopie pies

Notes: Whoopie pies can be made in advance. Store baked whoopie pies without filling in an airtight container at room temperature for 1-2 days. Store filling in fridge, for up to one week. If you want to assemble them in advance, store them in the fridge overnight. Bring to room temperature before serving.

Dry ingredients:

1 ½ cups AP flour (200g)
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg

Wet ingredients:

½ cup brown sugar (100g)
½ cup white sugar (100g)
½ cup vegetable oil (50g)
1 ½ cups pumpkin puree (360g)
1 egg
½ teaspoon vanilla

Tools: large mixing bowl, medium mixing bowl, measuring cups or scale, measuring spoons, spatula, whisk, baking sheet pan, small scoop, two spoons

Directions:
1. Place all dry ingredients in medium mixing bowl. Whisk to distribute spices evenly.
2. Place all wet ingredients in large mixing bowl. Whisk until completely smooth.
3. Add wet ingredients to dry ingredients, using a spatula to mix. Stir just until everything is combined and there are no traces of dry flour.
4. Use a small scoop to create 24 small mounds on two parchment-lined baking sheet trays (12 on each).  If you don't have a scoop, but want them to be perfectly round, transfer the batter to a large zip-top or piping bag, and pipe out small rounded discs.  If you don't want to mess with a scoop or with a bag, you can always use two spoons to create rounded mounds.  Just keep in mind they will not spread very much, so you might want to flatten them out with the back of the spoon.
5. Bake at 350°F for 15-20 minutes, rotating after 10 minutes (or 10-15 minutes with convection rotating after 7 minutes). Whoopie pies are done when they spring back when touched lightly with a clean finger. Allow to cool completely before filling with cream cheese frosting.

Cream Cheese Filling
Yield: Enough for filling 12 whoopie pies generously
Notes: Can be made up to a week in advance

Ingredients:

4 ounces cream cheese (112g)
4 tablespoons butter (56g)
½ teaspoon vanilla
1 ½ cups powdered sugar (180g)

Tools: Medium mixing bowl, mixer, measuring cups or scale, measuring spoons, sieve or sifter

Directions:
1. Place cream cheese, butter and vanilla in mixing bowl. Mix until completely smooth.
2. Sift powdered sugar. Add to cream cheese mixture, beat until completely smooth. Use immediately or cover and store in fridge.

Don't lick the screen, you'll be disappointed  

Cream Cheese Frosting/Filling is one of the most beautiful things on earth...

The Result: I guarantee that anyone who receives one of these treats will be very thankful.  If you don't have ground nutmeg or ginger, use anything in your pumpkin pie spice arsenal (cloves, allspice, madras curry powder).  Also, if you are wondering what I changed from the original recipe, I substituted in white sugar for half of the brown sugar because the original recipe produced a whoopie pie that was little too sticky.  If you have leftovers, you know where to find me.