It’s no secret fall is my favorite time of the year. I think I’ve mentioned that a time or two…or several!
I picked up my CSA box on Tuesday and was gifted with two beautiful, bright orange sugar pumpkins. There are just so many wonderful things you can do with pumpkins. I don’t think I could ever get tired of them or run out of ideas. I’ve made soup, stews, bread, casseroles, pasta dishes, milkshakes, sauces and of course, my favorite…COOKIES!
I was recently inspired by Kim’s Pumpkin Snickerdoodles, so here is my version of Pumpkin Whoopie Pies. And next week, I’m SUPER excited to tell y’all about my adventure with my boss’s Pumpkin Cake! You. Will. Laugh. I promise.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin (NOT PIE FILLING)
1 teaspoon vanilla extract
MARSHMALLOW CREAM CHEESE FILLING
4 ounces cream cheese, at room temperature
1 jar Marshmallow Fluff
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
FOR MARSHMALLOW CREAM CHEESE FILLING:
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Stir in Marshmallow fluff.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
I like easy. Bon Appetit y’all!