Pumpkin Whoopie Pies - Sundays with Lili

As I've written in the past, my 3 year old daughter and I bake every Sunday.  I love baking, she loves helping, I love having her help and we make some delicious desserts.  It's a win/ win situation.  These Mommy / daughter afternoons have turned in to quite a tradition, so these weekly installments will be called ...

 Sundays with Lili

"tackling each recipe 1 cup at a time"

This week L & I made some "Pumpkin Whoopie Pies."For the last few years, my Thanksgiving "job" has been providing the desserts.  I always try to mix it up, but inevitably feel like I end up making pies, pies, and more pies. This year, I wanted to start practicing and changing things up a little.  Why not make a cookie whoopie pie and bring that as part of our Thanksgiving dessert spread?  The cookies are just so moist, so delectable, and a total treat.  As L said "mmm, mmm Mommy, now these are some cookies that I can fall in love with!" 

Pumpkin Whoopie Pies

Before you get started

(for those of you that are new, I always start my recipes off with baking tips and a "before you get started" section b/c I am so sick of getting half way through a recipe to find my butter was supposed to be room temperature ... NOW ya tell me! ;)

 (1) Take your butter out BEFORE starting.  It needs to be softened (which can be done in a microwave) but having it room temperature, if you can, is usually better!

(2) Preheat your oven to 15 or so degrees less than most recipes call for and set your timer to at least 1-2 minutes less and then check on them regularly for the first batch.  Once you have it figured out, the other batches will probably be the best ones!

(3) Note that when making the frosting, you have to let it cool for a while before finishing.  SO plan some time to make the frosting.

Ingredients

COOKIE

- 2 1/2 cups flour -

- 1 teaspoon baking soda -

- 1/2 teaspoon salt -

- 2 teaspoons cinnamon -

- 3/4 teaspoon ginger

- 1/2 teaspoon nutmeg -

- 1/2 c. white sugar -

- 3/4 c. butter (softened)-

- 1 1/2 c. brown sugar -

- 2 eggs -

- 2 teaspoons vanilla -

- 12 oz. pumpkin (from the can) -

- 1/4 c. evaporated milk -

FROSTING

- 4 teaspoons vanilla -

- 5 tablespoons butters -

- 4 cups confectioners sugar -

- 1/3 c. packed brown sugar -

- pinch of cinnamon - 

- 1/3 c. evaporated milk -

- about 1/4 c. milk (just do as necessary -

Instructions

(1) Place the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and sugar in a bowl.  Set aside.

(2) Place the butter and brown sugar into a mixer.  Mix it for a good long while (about 3 minutes). Scrape down the sides (L's favorite job).  Make sure it's nice and whipped.

(3) Next place the pumpkin, evaporated milk, and vanilla in.  Be warned it looks kinda nasty.  Mix it until it's thoroughly put together.

(4) Slowly (piece by piece) add in the flour mixture.  Put in 1/4 of the flour, beat on medium for 1 minute and repeat until you're done.

(5) Scoop the cookies on to your cookie sheet (and remember, buy a silpat!  BEST baking invention ever. Well, my kitchenaid is #1, but the silpat is a close 2nd).  Get a decent scoop on there.  They don't expand too much so make sure they're plenty big to make them in to whoopie pies.

(6) Bake them for about 11 minutes.

(7) While in the oven, let's start the frosting, shall we?  Make sure the cookies are cooled before putting it on the cookies.  But that way this gives you plenty of time to "sample" the frosting.  In a saucepan, on medium heat, place the butter, evaporated milk, and brown sugar.  

(8) Once it melts, place the vanilla and then take off the stove top and let cool.

(9) After it's cool, place it in the mixer with the confections sugar and the cinnamon.  Depending on consistency, add milk to make it your desired texture.  You don't want it to be too runny, but I usually add a few tablespoons.

(10) Take one cookie, place frosting, take the other cookie and place on top.  Say yummy and eat.