Fall Fest: Dessert Edition!

Fall is officially here! I am in love! Fall is definitely my favorite season of the year. I love that fall brings hooded sweatshirts, football, corn mazes, hot apple cider, and ALL things pumpkin!!! I also love our God’s great creation and how BEAUTIFUL it becomes in the fall. All of the trees are just starting to turn colors and it is just gorgeous.

This month I would like to take some time to share with you some recipes, decorating ideas, and activities that will make this fall a blast. This week I will start out with a recipe that will make you fall in love with fall.

For some, their baking goes into high gear around the holidays, but for me, it is RIGHT NOW!! Each year I try to come up with a new favorite pumpkin dessert. Two years ago I made Martha Stewart’s Pumpkin Cheesecake, and it was DELICIOUS! Last year, I made baked pumpkin doughnut holes, and they were perfect! This year, I went for the Pumpkin Whoopie Pies with Creamy Cream Cheese Filling, which were divine!!! Really, these were the perfect blend of spiced pumpkin flavor with sweet cinnamon cream cheese frosting. This is the recipe that I would like to share with you today!

Pumpkin Whoopie Pies with Cream Cheese Filling
Makes 12-24

3 Cups All Purpose Flour
1 Tbsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Ground Ginger
½ tsp. Salt
½ tsp. Ground Nutmeg
½ tsp. Ground Cloves

1 c. Brown Sugar
1 c. White Sugar
1 c. Vegetable Oil
1 15oz. Can of pumpkin
2 Large eggs
1 tsp. vanilla extract

Preheat oven to 350 degrees. Lightly grease pan.
Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a Ziploc bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
Bake for 11min. And cool on a rack.

Cream Cheese Filling
1 8oz package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 16oz package of powdered sugar
About a capful of vanilla extract
A pinch of cinnamon, to taste

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

After I made these I chilled them overnight. They tasted much better when they were cold. I would say that you will want to chill them in a single layer though. If you stack them, they will end up sticking to each other. Wax paper may help with that. Also, these are very delicious and rich, so you might want to try making mini whoopie pies.

Enjoy!! Would love to see a comment from you if you try these!! Let me know who you made them for and what you thought of them!!! Feel free to share a photo of your own whoopie pies on our Facebook page.

Comments

  1. Liz Roeder says:

    Looks delicious! I love fall too as it gets me inspired to bake again.

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