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| The last man standing |
By now, my love for pumpkin is out and public for all to see. But, the thing is, I have a secret. Pumpkin isn’t my only love. Nope, not even close. You see, there’s this thing called peanut butter, and it couldn’t make me happier. And it sure is hard to pick between the two. So I didn’t. And I haven’t looked back.
You see the sad picture of the lone whoopie pie? That’s because there was only one left. And it quickly got gobbled up. Make these, and make these soon.
Pumpkin Whoopie Pies
Adapted from Eat, Run, Read
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg(I also added allspice & cloves)
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
Peanut Butter Cream Cheese Frosting
8 oz cream cheese
1/4 cup butter
1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups powdered sugar (I add gradually and just taste until it seems right)
milk or water as needed
1. Cream together wet ingredients.
2. Beat in powdered sugar.
3. Add milk as needed and beat until you reach the desired consistency.
Assembly:
Make sure the cakes are completely cool. You can even make them a day in advance. Pipe frosting onto cakes and top with another cake of the same size and shape. Enjoy!
You see the sad picture of the lone whoopie pie? That’s because there was only one left. And it quickly got gobbled up. Make these, and make these soon.
Pumpkin Whoopie Pies
Adapted from Eat, Run, Read
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg(I also added allspice & cloves)
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
Peanut Butter Cream Cheese Frosting
8 oz cream cheese
1/4 cup butter
1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups powdered sugar (I add gradually and just taste until it seems right)
milk or water as needed
1. Cream together wet ingredients.
2. Beat in powdered sugar.
3. Add milk as needed and beat until you reach the desired consistency.
Assembly:
Make sure the cakes are completely cool. You can even make them a day in advance. Pipe frosting onto cakes and top with another cake of the same size and shape. Enjoy!
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