Tuesday, November 9, 2010


With harvesting complete, now is the time to find and review recipes to use all the squash, pumpkins, and other fall vegetables that we have in cold storage. One of our favorite recipes is for pumpkin whoopie pies. These delectable desserts are a great substitute for a larger pie or cheesecake. My kids love them and adults seems to enjoy them also. Use the following recipe for a holiday treat for all your visiting guests.
"Pumpkin Whoopie Pies"

2 cups brown sugar
1 cup vegetable oil
1 1/2 cups solid packed pumpkin puree (either fresh or canned)
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 350 degrees. Mix vegetable oil and brown sugar until combined. Add eggs and mix until well blended. Stir in pumpkin and vanilla. After wet ingredients are mixed well add the remanding dry ingredients (flour, salt, baking power and soda and all the spices)
Drop dough onto greased cookie sheets by spoonfuls. Bake for 12-15 minutes.
Once cookies are cool fill with cream cheese filling.
Cream Cheese Filling
2 packages of cream cheese
4 oz (1 stick) of butter
3 cups of powdered sugar
1 teaspoon of vanilla
Mix with mixer until smooth. If filling seems a little loose add more powdered sugar. Scoop filling and spread over 1 pumpkin cookie. Add another cookie to complete whoopie pie and repeat until all whoopie pies are complete. Refrigerator for 1 hour before serving.