Pumpkin Whoopie Pies

So I live in a world where when it is winter I am ready for spring.  When it is spring I am ready for summer, and so on and so forth.  I know a lot of you are guilty of this as well.  Although I am only 10 or so days away from fall, I waited long enough to throw out a pumpkin recipe.  Pumpkin whoopie pies to be exact.  What, you aren't one of the 5 billion people in the world that enjoys pumpkin, well all I can say to you is good day!  I am not going to lie, about mid October the taste of pumpkin turns my stomach and the color orange makes me want to pull my hair out.  November 1st I also put my Christmas decor out.  I think it is all due to that season/holiday jumper thing I have going on.  Okay so anyways today I love love love anything pumpkin!  Yummy, spicy and delicious pumpkin!  These whoopie pies are amazingly simple and are a crowd pleaser.  I do not think I have ever met anyone who has seen a whoopie pie and been like "no thanks"!  It just does not happen!  School bake sale coming up, midnight sweet tooth or because it is Tuesday you will be happy to have this recipe on hand!

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 TB cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

½ tsp salt

½ tsp ground nutmeg

¼ tsp ground cloves

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 tsp vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. 

In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a medium Pampered Chef scoop, place batter about 2'' apart.  Tap the pan to flatten batter just a bit.

Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

1 TB vanilla extract

1 tsp cinnamon

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon.

Pipe in a round circle about a ¼" away from edge.  Stick together and done!

"TIP - If you put these in a ziplock bag they will get very sticky!!!  If you are wanting to stack and display at a party assemble and cover with a light towel!

Red Velvet Cupcakes

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Anytime is really the best time to bake up some red velvet cupcakes.  They are so rich, moist and decadent you will need supervision so you don't eat more than you should!  My better half is here so I don't fill like I can fully indulge =)  I top mine with a cream cheese frosting that is to die for.  I love to bake these like I said all year round.  They fit in so well with many of the seasonal themes.  Red for blood during halloween, red sparkly for Christmas and of course red for hearts on valentines day!!  You just can't beat them!  Besides this is one of the easiest batter to whip up.  So when you find yourself with out anything to take to the party here ya go!    

Red Velvet Cupcakes

Mix in bowl 1:

2 1/4 cups AP flour

1 1/2 cups sugar

1 tsp baking soda

1tsp salt

1 TB cocoa powder

Mix in bowl 2:

1 cup vegetable oil
1 cup buttermilk room temp
2 large eggs room temp
2 TB red food coloring
1 tsp distilled vinegar
1 tsp vanilla

Mix bowls together

Fill cupcake liner 3/4 full

     

Bake @ 350 degrees for 17 minutes

While the cupcakes are cooling mix together 2 - 8 oz cream cheese, 2 sticks of unsalted butter & 1 tsp vanilla.  Once light and fluffy add 2 pounds of powder sugar. If icing is too thick add 1 TB of milk at a time until desired consistency is reached.