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Pumpkin Whoopie Pies

These are the last of the pumpkin posts for awhile now! I had some extra from when I made the Pumpkin Pie Candy Cups and didn't want to throw it away. These are really nice. I made a maple frosting for the middle.

Including these whoopie pies I made 6 pumpkin based desserts. That's a lot of pumpkin! A quick recap Pumpkin Pie with Crunchy Pecan Topping, Mini Pumpkin Pies, Pumpkin Pie Candy Cups, Pumpkin Cake Donuts and Pumpkin Cupcakes

Pumpkin Whoopie

adapted from Whoopie Pies

Ingredients

2 1/4 cups plain flour

1 tsp baking powder

1/2 tsp baking soda

1 tbs cinnamon

1 1/2 tsp ground ginger

1 tsp all spice

1 tsp nutmeg

1/2 tsp salt

1 cup brown sugar

1/2 cup unsalted butter at room temperature

1 1/2 cups pumpkin

1 egg

1 tsp vanilla

1. Preheat the oven to 350 F/180 C and line 2 baking sheets with parchment paper.

2. Sift together the flour, baking powder, baking soda, spices and salt into a small bowl.

3. In a large bowl beat together the brown sugar and butter on low speed until combined. Add the pumpkin and then the egg, beating well. Add the vanilla and beat until combined.

4. Add the flour mixture and beat until incorporated.

5. Using an ice cream scoop, drop the batter onto the baking sheets spacing them 2 inches apart. Bake one at a time for 15 minutes or until cake is firm to the touch. Let cool for 5 minutes before removing and cool completely before filling.

Maple Cream Filling

Ingredients

1/2 cup unsalted butter at room temperature

2 cups icing sugar

1 tbs milk

2 tbs maple syrup

1/8 tsp maple extract (if you can find it)

1. In a large bowl, beat the butter on low until creamy, add the sugar 1/2 cup at a time until incorporated. Add the milk, maple syrup and extract and beat on medium speed for 3 minutes.

· pumpkin, whoopie pies

Mini Pumpkin Pies

I made these using the little bit of leftover pumpkin pie filling that I had since I couldn't bear to throw it away! You could also make several of these instead of one large pie. I wish I'd had a little bit of whipped cream. They would have looked really cute with a drop in the middle.

These were great. The pie popped right out after it had cooled

I threw about 10 leftover ginger nut biscuits in the food processor and then mixed in a bowl with a few tablespoons of melted butter and then pressed into the mini fluted tart tins.

I baked it in the oven for 10 minutes and then put the pie filling in and baked it again, but I don't think it's necessary as the edges became too crisp! I think blind baking would be good idea if you wanted to fill the crust with fruit and custard (or other filling that doesn't need baking) and then chill in the refrigerator.

So press the crumbs tightly and evenly into to tin (covering the sides too) and fill with leftover pie filling and bake for 15-20 minutes at 425 F/220 C.

Let cool for 30 minutes before removing from tin. Gently run a knife along the sides to help release the shell.

Happy Thanksgiving and remember there's always room for pie!

· Halloween, pie, pumpkin, thanksgiving

Pumpkin Pie Candy Cups

These are great snacks for Thanksgiving! The genius of Reese's Peanut Butter Cup but with the filling that tastes like Pumpkin Pie!

If you really love pumpkin (like me!) than you'll love these. The flavor really comes through because they're not baked (if pumpkin isn't you thing you can make your own peanut butter cups instead. click here).

They're really fast to make but a little messy. I always make a giant mess in the kitchen no matter what I'm making though.

Pumpkin Pie Candy Cups
adapted from What Megan's Making

Ingredients

400g melted dark chocolate
110g cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp all spice
1/4 tsp cloves
1 tsp vanilla
1/4 cup icing sugar
1 cup finely ground graham cracker or ginger nut crumbs
Sprinkles or extra cookie crumbs for decoration

1. Put the chocolate in a microwavable safe bowl and microwave for one minute at a time until melted.

2. Using a pastry brush cover the inside of your candy mold or mini cupcake wrappers in a thin layer of chocolate (if using liners put in a tray so they keep their shape). Put in the freezer (flat) for 10 minutes until set.

3. While that's in the freezer make the filling by combining the cream cheese and vanilla. Mix until smooth. Stir in the icing sugar, pumpkin and spices. Fold in the cookie crumbs last.

4. Take the cups out of the freezer and place one teaspoon of pie filling in each cup and smooth down. Spoon over a small amount of chocolate to cover the pumpkin filling. Cover the top with some reserved cookie crumbs or autumn colored sprinkles if desired.

5. Place back in the freezer for 20-30 minutes until completely hard (if doing a regular sized cupcake wait at least an hour). Once done if using a candy tray the cups will come out like ice in an ice cube tray.

6. Repeat process until pie filling runs out. Re-heat the chocolate as needed.

You can get these at craft stores cheap. I used a few wrappers but thought this was easier.

· chocolate, pumpkin, thanksgiving

Pumpkin Cake Donuts

I had leftover pumpkin from when I made pumpkin cupcakes (which I encourage everyone to try, some of the best I've ever made). What better way to use it up than to make pumpkin donuts! There aren't many donuts on offer in England. Krispy Kreme's and the grocery store made donuts and that's about it. I hope gourmet donuts take off here soon.

Also unfair that a full range of fall flavors is available at Dunkin Donuts. Even Pumpkin lattes! I've made my own before but it's just not the same.

I've been practicing with my SLR camera. For someone that is not artistic in any way it's not easy. I had to read the first chapter of my beginners book about 3 times. I don't want to move on to the next chapter until I really understand the first chapter.

I halved this recipe and I still ended up with way more donuts than I could possibly eat. These are best eaten on the same day they're made. Cake donuts are easy because there's no yeast to worry about. I prefer the taste of cake donuts myself.

Pumpkin Cake Donuts

adapted from Flour Girl

Ingredients

Sugar Coating

1/2 cup sugar

2 tsp cinnamon

1 tsp ground nutmeg

Donut Batter

1 3/4 cups plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
dash of ground nutmeg
dash of ground cloves
1/2 cup sugar
1 1/2 tbs unsalted butter at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/4 cup buttermilk (I used soy milk with 1 tsp apple cider vinegar)
1/2 cup canned pure pumpkin
Rapeseed oil for frying

1. Mix all the ingredients for the sugar coating in a small bowl

2. In a medium bowl whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

3. Using an electric mixer beat together the butter and sugar until combined. Beat in the eggs and the egg yolks.

4. Gradually beat in the buttermilk and then beat the pumpkin in two additions.

5. Fold in the flour mixture using a rubber spatula. Cover and chill for 3 hours.

6. With generously floured hands, work surface and rolling pin, roll out the dough to 1/2 inch thick (I took a handful or two of flour and worked it into the dough as it was a little sticky).

7. Using a donut cutter cut as many donuts as possible out of the dough. Place on a parchment lined baking sheet. Save the holes for frying as well. Roll any scraps out to make more donuts and holes.

8. Pour the oil into a heavy bottomed pan and heat to 360 F using a thermometer.

9. Drop a few donuts or holes into the pan at a time and cook for one and a half minutes to two minutes on one side and then flip and cook for an additional minute until golden brown. Remove from the pan carefully and place on a paper towel lined baking sheet (do a test batch with 1 or 2 holes first).

10. Allow the oil to heat back up to 360 F between batches. While waiting roll the warm donuts in the sugar coating.

· donuts, Halloween, holidays, pumpkin, thanksgiving

Pumpkin Cupcakes

I could eat pumpkin all year round I love it that much. I hated it when I was younger. I think the texture puts a lot of people off. In the UK it used to be sold at Waitrose but was discontinued last year. It can be bought at import shops (I bought mine at Partridges for £2.25 a can).

I always go on and on about fluffy and moist cupcakes. These are fluffy and moist. I've tasted so many in the UK that are far too dense or dry.

These are topped with cream cheese frosting. The batch doesn't make a lot of frosting. Definitely not enough for fancy piping but they only need a very small amount. The cake is so good that a small amount of frosting is a nice compliment. The pumpkin and the spices really come through. I used Tofutti cream cheese for mine and it tasted pretty good! The recipe works in the same proportions for both Tofutti and full fat Philadelphia cream cheese.

Pumpkin Cupcakes

adapted from Joy of Baking (makes approximately 12 cupcakes)

Ingredients

1 1/2 cups self rising flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp all spice

1/2 tsp salt

1/2 cup unsalted butter at room temperature

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

3/4 cup pureed pumpkin, packed

1. Pre-heat the oven to 350 F/180 C. Line muffin tray with cases. In a small bowl sift together the flour, baking soda, salt and spices.

2. Cream together the butter and sugar until light and fluffy. Add the eggs one at time scraping down the sides of the bow as needed, add the vanilla.

3. With the mixer on low alternate adding the flour and pumpkin in three batches. Start and end with the flour mixture.

4. Using a cookie or ice cream scoop fill each cup with 2 scoops. Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting

Ingredients

4 ounces full fat cream cheese (I used Tofutti)

2 tbs unsalted butter at room temperature

1/2 tsp vanilla

1 1/2 cup sifted icing sugar

1. Beat the cream cheese until smooth, add the butter until incorporated. Add the vanilla extract and the icing sugar and beat until fluffy for a few minutes.

2. Pipe or spread on the cupcakes once they're cool.

· cupcakes, Halloween, holidays, pumpkin, thanksgiving

Happy Halloween

Happy Halloween y'all!

If you want this image as a desktop wallpaper, you can find that here.

If you want to send this image as an e-card, you can do that here.

· Halloween, metin seven, pumpkin, sevensheaven, skull

Archive HOT

Pumpkin Whoopie Pies

Mini Pumpkin Pies

Pumpkin Pie Candy Cups

Pumpkin Cake Donuts

Pumpkin Cupcakes

Happy Halloween

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