But, furthermore, I'd like to point out that if any holiday could be considered the ultimate celebration for a foodie, it would most definitely be Thanksgiving. In honor of my utmost favorite celebration, I lend the following pumpkin-punched recipe adapted from Brooklyn's Baked bakery because everyone knows this season wouldn't be the same if it weren't for our beloved, delightfully-orange squash.
Pumpkin Whoopies Pies pumped with Cream Cheese Filling
makes 12 sandwiches, double the amount of whoopies if palm-sized
3 cups all-purpose flour (i blend with whole-wheat)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 T. cinnamon
1 T. ginger
1 T. cloves
2 cups packed brown sugar
1 cup veggie oil (or canola)
3 cups chilled pumpkin puree
1 tsp. vanilla extract
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
preheat oven to 350 degrees. line two baking sheets with parchment paper.
making the cookie:
in a large bowl, whisk flour, salt, baking powder & soda, cinnamon, ginger, and cloves together and set aside.
in separate bowl, whisk brown sugar and oil together until combined. add pumpkin puree and whisk thoroughly. add eggs and vanilla; mix well.
sprinkle flour mixture over pumpkin mixture and combine well.
drop heaping tablespoon of dough onto prepared baking sheets, 1 inch apart. bake for 10-12 minutes, until cookies crack on top and toothpick inserted in the center comes out clean. let cookies cool completely while you make filling.
making cream filling:
sift confectioners' sugar into medium bowl. in electric mixer, beat butter and cream cheese until well-combined and fluffy. add the sugar and vanilla to butter and cream cheese. don't overbeat, or cream will loose its structure.