It's been a busy week. Running here, rushing there. To-do lists to do. Must-do lists that must. My adrenaline is waning. I'm beginning to droop and drag. Do you feel the same? I think we need a pick-me-up.
Here's my suggestion this week. Whoopie pies! These pumpkin whoopies are bursting with seasonal flavors and sweetness. We really can't go wrong having one of these delicious morsels to help put a skip back in our step.
I made my pies on the mini side. Make your pies larger if you like. Today though, I don't need a plate-sized whoopie pie, no matter how delightful that may sound. Just a two-bite portion is enough to give my dwindling adrenaline a talking to.
Mmmm....feeling better already!
Here's my recipe:
Pumpkin Whoopie Pies with Caramel Buttercream Filling
1 can (15 ounces) pumpkin puree
1 C granulated sugar
1 C packed brown sugar
1 t vanilla
3 C flour
2 t cinnamon
1/4 t ground clove
1/4 t ground nutmeg
1/4 t cardamom
1 t baking soda
1 t baking powder
1/2 t salt
1/4 C chopped crystallized ginger
Preheat oven to 350℉. Prepare two cookie sheets by spraying lightly with baking spray or using parchment paper.
In a large mixing bowl, combine pumpkin and sugars and mix thoroughly. Add eggs, one at a time, mixing after each addition. Pour in your vanilla and stir to incorporate.
In another bowl, sift together flour, cinnamon, clove, nutmeg, cardamom, baking soda, baking powder and salt. Slowly combine wet and dry ingredients. When mixed properly, fold in your crystallized ginger.
Drop rounded tablespoonful mounds of dough onto cookie sheets. With wet fingers, pat down dough to create a smooth rounded top. Place cookie sheets into your preheated oven and bake 10-12 minutes or until firm to touch. Allow to cool completely before icing with filling.
Caramel Buttercream Frosting
2 sticks butter, softened
3 C powdered sugar
1/2 t vanilla
1/4 C caramel sauce (click link for my homemade version or use store bought)
In a large mixing bowl, beat softened butter until smooth, scraping down the sides of bowl often. Add powdered sugar one cup at a time, beating slowly and scraping down sides of the bowl. When butter and all of your sugar is combined, add your vanilla and caramel sauce. Mix to incorporate thoroughly.
Use immediately as your filling for your pumpkin whoopie pies or refrigerate until needed.
To make your whoopie pies:
Ice bottom of one pumpkin whoopie pie with a large dose of caramel buttercream frosting. Sandwich frosting with another pumpkin whoopie pie and enjoy!