I can't believe that Thanksgiving is just around the corner. I am excited, this year I get to host it at my house. Here are some recipes to try. I am trying to find a good desert to serve. What do you think?
| Batter | |
| ½ cup | Granulated Sugar |
| ½ cup | Packed Golden Brown Sugar |
| ½ cup | Vegetable Oil |
| ¾ cup | Canned Pureed Pumpkin |
| 1 | Large Egg |
| 1½ cups | All-purpose Flour |
| 1 tsp | Pumpkin Pie Spice |
| ½ tsp | Baking Powder |
| ½ tsp | Baking Soda |
| ⅛ tsp | Salt |
| ⅓ cup | Finely Chopped Pecans |
| Filling | |
| 1 | (8 Ounce) Package Cream Cheese, softened |
| 2 Tbsp | Unsalted Butter, softened |
| 1 cup | Powdered Sugar |
| ½ tsp | Vanilla |
| ¼ tsp | Ground Cinnamon |
DIRECTIONS:
Preheat oven to 350°F. Line two large baking sheets (preferably insulated) with parchment paper.
To prepare whoopie pie batter, combine sugars in a large bowl. Add oil and beat with electric mixer until smooth. Add pumpkin and egg; beat well.
Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a small bowl. Add half to pumpkin mixture; mix well. Add remaining dry ingredients and mix until blended.
Drop a tablespoon of dough (a 1-tablespoon cookie dough scoop works well) onto parchment about 3 inches apart. (Try to keep dough smooth and rounded.) Sprinkle pecans over half the mounds. Bake at 350°F for 10 to 13 minutes until firm and just lightly golden. Place on wire rack to cool completely.
To prepare the whoopie filling beat the cream cheese and butter in a medium bowl until smooth. Add sugar, vanilla and cinnamon; beat until well-combined and smooth. Chill in refrigerator about 15 minutes.
To make whoopie pie sandwiches, spread or pipe filling (about 1 tablespoon) on flat sides of the cakes without pecans; top each with pecan-topped cakes, flat side in. Dust with additional powdered sugar if desired.
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