Category: pumpkin

Pumpkin Whoopie Pies

If you’re not planning on eating out for Thanksgiving tomorrow, then you better be in the kitchen baking, or else prepping for tomorrow’s big feast!
If you’re looking for a last minute dessert, here’s one that will satisfy the pickiest of eaters. From the friends I know that have kids or grandkids, they are always having to think of a dessert that the kids will like. Sweet potato and pumpkin pies aren’t really kid-friendly. While kids would enjoy brownies or cookies, how about keeping the festive pumpkin tradition in Thanksgiving, and make these Pumpkin Whoopie Pies? 
Before you ask what a whoopie pie is (like my husband did), here’s the breakdown: imagine eating a piece of cake with lots of frosting in cookie form. 
According to wikipedia (I know, it’s not a real encyclopedia), whoopie pies are considered either a cookie, pie or cake. It’s made with two round mound-shaped pieces of cake with a sweet, creamy filling or frosting sandwiched between them. Alternate names include ‘black moon’, ‘gob’, ‘black-and-white’, bob, or ‘BFO’ for ‘Big Fat Oreo’ – that is if you are making the chocolate ones. 
FUN FACT: Did you also know that the whoopie pie is the official state treat of Maine? Pretty cool, right? 
Anyways, the taste is outstanding. The cookies are soft, spicy and moist – like cake. My husband Matt was extremely impressed, and I’ll be bringing these babies to Thanksgiving tomorrow. Enjoy!
Whisk together flour, baking powder, soda, salt and spices.
In another bowl, whisk together sugars and oil. 
Add the pumpkin puree and whisk to combine.
Whisk in the eggs and vanilla extract.

Gradually add the flour mixture to the pumpkin mixture.
Scoop rounds of dough on parchment paper-lined baking sheets. 
Bake for 12 minutes at  350 F. Let cool for a few minutes, then transfer to a wire rack.
Make the frosting by beating together butter, cream cheese, confectioners’ sugar and vanilla extract.
Frost the cookies. 
Take a big bite and enjoy!

Pumpkin Whoopie Pies
COOKIES
3 cups all-purpose flour
2 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
3 cups canned pumpkin
2 eggs
1 tsp. vanilla extract

CREAM CHEESE FROSTING
3 cups confectioners’ sugar, sifted
8 ounces cream cheese, at room temperature (I used 1/3-less-fat)
4 ounces (1 stick) unsalted butter, at room temperature
1 tsp. vanilla extract

Directions.
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. FOR THE COOKIES: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. In another, larger bowl, whisk the sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Finally, gradually add the flour mixture to the pumpkin mixture and whisk to combine completely.
3. Use a small scoop (or large spoon) to drop rounds of dough ( about 1.5 – 2 tablespoons each) onto the prepared baking sheets, spacing them about 1-inch apart.
4. Bake for 12 minutes, or until toothpick inserted into the center of a cookie comes out clean. Remove from the oven, then let the cookies cool for a few minutes on the baking sheets before removing them to a wire rack to cool completely. Repeat with remaining dough.
5. TO MAKE THE FILLING: beat the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat to combine. Add the confectioners’ sugar and vanilla and beat until smooth.
6. TO ASSEMBLE THE WHOOPIE PIES: Turn half of the cookies over so the flat side is up. Put the cream cheese filling in a disposable pastry bag and cut a hole from the end. Pipe the filing onto the flat side of the turned cookies. (I used a small cookie scoop to spoon icing onto each cookie.)
7. Sandwich with the remaining cookies, pressing down slightly so the filling spreads to the edge. Cover the whoopie pies and transfer them to the refrigerator for at least 30 minutes before serving.

Yield: about 2 dozen (I made 27 whoopie pies)
Recipe from: Tracey’s Culinary Adventures

Pumpkin Butter Bars

Can you believe it… already November 1st! Since it’s the first of the month, our monthly neighbor magazine gets published and I can finally reveal what recipe I wrote about in my Resident Recipe column. Below is my article:
Thanksgiving is a time to reflect on what you are thankful for. I am grateful for my friends and family, but after eating far too many pumpkin butter bars from my neighbor Betty, I have to say that I am extremely thankful for pumpkin desserts!

Betty’s favorite time of the year is Thanksgiving. Accordingly, her favorite store to visit is Williams-Sonoma. If you’re a foodie or simply like to cook, you’ve probably stopped by a WS store and seen their vast selection of cookware, baking goods, recipes and fine linens used to set a gorgeous dinner table. In addition, you’ve probably had a chance to sample some freshly baked goods from their in-store kitchenette.

A few years ago, Betty walked into Williams-Sonoma and was greeted with a batch of Pecan Pumpkin Butter Bars. “They were amazing,” Betty exclaimed, and now makes these bars every year during the holiday season. Her friends and family love them – including me! In addition these tasty bars yield a warm and festive aroma that will make you never want to leave your kitchen. Enjoy and Happy Thanksgiving!
Pumpkin Butter Bars
Ingredients
1 package yellow cake mix; set aside 1 cup
1/2 cup butter, melted
3 eggs
1/8 cup milk
1 Tbsp. flour
1/4 cup butter, softened
1 tsp. cinnamon
Directions
1. Preheat oven to 350 degrees F.
2. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9″ x 13″ inch pan. 
3. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix.
4. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of pumpkin layer.
5. Bake for 35 to 40 minutes or until golden brown. Cut into 2-inch squares.
Serves: 24
Recipe from: Williams-Sonoma

Pumpkin Butter Granola



I don’t know about you, but October is probably one of my favorite months of the year. October is the  month in Texas where we finally start getting cooler weather, it is the month that starts the festivities of the holiday season (Halloween, Thanksgiving, Christmas, then New Years), and it is the month where I can enjoy making festive, aromatic, fall treats like pumpkin bread, pumpkin pie, and today, pumpkin granola.

I found this extremely easy and tasty granola recipe from Peanut Butter Fingers (PB Fingers). If you have not heard of this blog, you must take a look….it is one of my favorite food/health blogs on the Internet.  If you like  granola, you might want to check out PB Finger’s other flavors such as nutella, peanut butter, cinnamon, and almond butter granola under her snack recipes section.

Like I said, this granola was super easy to make and only involves 5 ingredients, most of which you will have at home.  The recipe says to bake the granola for only 15 minutes, but I would suggest upping the time to 20-30 minutes for a crunchier granola….this granola was chewy (but still delicious). I like to sprinkle pumpkin butter granola on vanilla or Greek yogurt, oatmeal, swiss oatmeal, or just eat it plain.

By the way, Pumpkin Butter is not “fatty” like it sounds.  Like jam, it has 0 grams of fat and only 35 calories per serving.  I LOVE Pumpkin Butter!

Pumpkin Butter Granola
Ingredients
1 cup old fashioned oats
1/2 tsp cinnamon
3 Tbsp pumpkin butter
2 Tbsp honey
1 Tbsp canola oil

Directions
1. Preheat oven to 325 degrees F
2. Combine all ingredients in a bowl and stir until oats are no longer dry
3. Spread out granola on a cookie sheet sprayed with cooking sprya
4. Bake for 15 minutes, flipping halfway through
5. Allow to cool until granola is crunchy

Yield: four 1/4 cup servings
Peanut Butter Fingers

Pumpkin Muffins

 
My mom and sister made these Pumpkin Muffins this past weekend and we all loved them!   We normally don’t use pumpkin until the fall, but the season is just around the corner!  These muffins have the perfect amount of spice to them and they taste great with pumpkin butter spread on top.  Enjoy!!!
 
Pumpkin Muffins
Ingredients
10 ounces all-purpose flour (about 2 1/4 cups)
2 tsp pumpkin pie spice
1 1/2 tsp baking soda
1 tsp. ground ginger
1/4 tsp salt
1 cup golden raisins (We omitted because the men in our family don’t like dried fruit)
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 tsp vanilla extract
2 large eggs
cooking spray
 2 tbsp granulated sugar (We left off because my dad would have just peeled the tops off!)
Directions
1.  Preheat oven to 400 degrees.
2.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk.  Stir in raisins; make a well in center of the mixture.  Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.  Add sugar mixture to flour mixture; stir just until moist.
3.  Spoon batter into 18 muffin cups coated with cooking spray.  Sprinkle with granulated sugar.  Bake at 400 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Remove muffins from pans immediately; cool on a wire rack.
Yield:  18 servings (serving size:  1 muffin).
Calories: 202