Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Trick or Treat!! I had been thinking about making these pies again this fall, and almost let the season pass without them... That was, until me and the sis hit the mall yesterday and found a pumpkin shaped whoopie pie pan. Damn Crate and Barrel really gets you huh? These things are so good, I might have to make them again for Thanksgiving. But be forewarned, eating multiples happens before you know it.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

From: Brown Eyed Baker

For the Whoopie Pies:

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
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat. Or, if you're like me- bust out your brand spanking new whoopie pie pan.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

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.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

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.

To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving. **note: the whoopie pie pan made ginormous pies, so I cut them in half and put the filling in between instead of using two separate pies for the top and bottom.

Pumpkin Spice Granola

Now that the temperature has taken a dip below 70 here in Boston, I can turn my attention to my favorite season. Filled with pumpkin, squash, and apples, it almost makes me want to go back to school shopping, or maybe trick or treating..... whichever has more calories. This recipe has been a favorite of mine for a couple of years, and is usually made straight through until Memorial Day. Thanks for the recipe Annie!

Pumpkin Spice Granola
From: Annie's Eats
3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 tsp pumpkin pie spice
¾ tsp salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp vanilla extract
1 ½ cups chopped nuts (walnuts)
1 cup dried fruit (cranberries)

Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. (Until the granola is a bit dry. It will continue to dry our as it cools so be careful not to over bake.)
Break up granola as desired and toss with dried fruit. Store in an airtight container and serve with your favorite yogurt.

Pumpkin Bread

This bread is a staple in my house from the first of fall straight through to the spring. The warm spices, and of course pumpkin, make it the perfect comfort for the coldest of days. Pumpkin?- Enough said.

Pumpkin Bread
Adapted from: Joy of Cooking

1 cup all-purpose flour
1/2 cup whole wheat flour (you can use all- purpose flour if you do not have this on hand)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup of milk
1/2 teaspoon vanilla
6 tablespoons unsalted butter, at room temperature
2/3 cup granulated vanilla sugar (you can use plain granulated sugar here as well)
2/3 cup packed light brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.
Have all ingredients at room temp and prepare 9x5 loaf pan.
Whisk together flour, soda, powder, salt and spices thoroughly.
In another bowl combine milk and vanilla.
In large bowl of mixer beat butter until creamy (about 30 seconds).
Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
Beat in eggs one at a time.
Add pumpkin puree on low speed until just blended.
Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined. Fold in chopped walnuts.
Scrape batter into pan and spread evenly.
Bake about 1 hour or until a toothpick inserted in center comes out clean.
Serve warm with a pat of sweet butter or a dollop of fresh whipped cream.