Sunday, October 11, 2015

Pumpkin Whoopie Pies

I have been looking through some old posts on Facebook. Here is one I found from 2011 that I want to share with you. It introduces a recipe I think you'll like.

We have a new addition to our household, a sweet little 8-pound boy. 
...Perhaps I should explain--there's no baby stroller on the front porch and my husband isn't handing out cigars. We recently rescued an abandoned cat. He was dirty, infested with fleas, and near starvation. And although he's almost 2 years old (the veterinarian's guess), his many weeks/months of malnutrition have apparently stunted his growth. His meager diet of mice and birds has also left him with a very sensitive digestive system. So once a week I cook a pot of brown rice, poach a chicken breast, and steam a danish squash or sugar pumpkin. 
One pumpkin or squash is more than a little  black kitty can eat--even one as hungry as Pumpkin (yes, that's what we named him). So I'm constantly on the lookout for new ways to use leftover mashed pumpkin.

And with that introduction, I shared a recipe from Better Homes and Gardens. 

You  know you need this. Pumpkin spice is EVERYWHERE. (I even saw a reader-board sign at an auto repair shop saying "special price all this month on pumpkin spice oil changes").
from Better Homes and Gardens

Pumpkin Spice Whoopie Pies (makes 15)
cup canned pumpkin
1/3 cup butter, softened
package 2-layer-size spice cake mix
1/2 cup milk
recipe Marshmallow-Spice Filling

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling

1/2 cup softened butter
ounce packagesoftened cream cheese
cups sifted powdered sugar
1/2 ounce jarmarshmallow cream
teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Up to 2 hours before serving, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon and nutmeg. Beat until well combined.

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