It seems as though the news is filled with nothing but negativity
– anger, distrust, fear. But I have seen
kindness. I have been the recipient of
friends’ kindness – these friends who drove my kids at a moment’s notice or
made a playlist of songs to remember my uncle or wrote a long, heartfelt, handwritten
thank you note. It reminds me not to
allow the negativity to impact me; to make time for others; to show kindness
because it does make a difference.
Elizabeth and I had some girl time and she asked to make
some pumpkin
bread. Let’s make pumpkin cake
instead (because that involves frosting)!
Oooohhh wait – David and I were at a fun party the other night and the Cousins Maine Lobster food truck
(yep, we watch Shark Tank and yep, it was delicious and packed full of lobster
meat (although I make a pretty good lobster roll
too)) was serving whoopie pies. Since
TBM has already posted a classic whoopie pie, how
about we make a pumpkin whoopie pie? She
was game so the research began. This is
the one
that made us say “whoopie!!”
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 (15-ounce) can pure pumpkin (not pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 6 ounces cream cheese, softened
- 3/4 stick (6 tablespoons) unsalted butter, softened
- Pinch of salt
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
For pumpkin cookies:
Preheat oven to 350°F with rack in middle. Line 2 large
baking sheets with parchment paper.
Whisk together flour, baking powder, soda, salt, and spices
in a bowl.
Whisk together sugar, oil, pumpkin, egg, and vanilla in a
separate large bowl until well combined, then stir in flour mixture.
Using a 1-ounce ice cream scoop or a 2 tablespoons measuring
spoon, drop a scoop's worth of batter onto a lined baking sheet to form 1
mound. This recipe should make at least 32 cookies (or 16 completed
sandwiches). Arrange them 2 inches apart
(although they don’t spread out too much).
You should be able to make about 16 cookies per baking sheet. If there is batter leftover, make more
cookies – no one will complain.
Bake until springy to the touch, 12 to 18 minutes. Transfer
cookie-cakes to rack to cool.
Form and bake remaining batter on the other parchment-lined
sheet.
For filling:
While cookie-cakes are baking, beat cream cheese, butter,
and salt in a bowl with an electric mixer until smooth. Add confectioners'
sugar and bourbon and mix on low speed until smooth.
Chill filling until firm enough to hold its shape when
spread, 30 minutes to 1 hour.
To assemble whoopie pies:
Spread 1 heaping tablespoon of filling each on flat side of
half the cooled cookie-cakes, then top with other half of cookie-cakes. If
necessary, chill whoopie pies just long enough to firm up filling again, about
30 minutes.
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