The Gourmet Girl: Pumpkin Whoopie Pies

When Fall is in the air, I always seem to crave anything with cinnamon and nutmeg. There is just something about the warmness of those spices. I especially love pumpkin flavored treats. When the leaves turn and fall from the trees, it marks the beginning of a new season.

You will Need: 1/2 cup butter, 1/2 cup Vegteble Oil, 2 Cups Dark Brown Sugar, 2 Tbls. Molasses,
2 Tbls. Cake Enhancer (optional), 1tsp. Baking Powder, 1/2 tsp. Baking Soda, 1 tsp. salt, 2 Large Eggs, 1 1/2 cup pumpkin(15oz.), 2 1/4 cups All Purpose Flour

Whoopie pies are a famous New England Favorite. They originally only came in a Chocolate cookie/ vanilla marshmallow frosting combination. Now since they have grown in popularity, can be found in flavors such as: Gingerbread, and Boston Cream Pie.

Preheat oven to 375〫F . Spray a cookie sheet, or Whoopie pan with nonstick spray.

Combine: Butter, Brown Sugar, Vegetable Oil, Molasses,
Cake Enhancer, Salt, Baking Powder, Baking Soda, and
Spices.

While I do not know if they can even surpass the vast popularity of the cupcake, I do seen an increase in their notoriety. Since I love pumpkin spice flavored desserts, I decided pumpkin whoopie pies would be perfect for Halloween. I have always love the combination of pumpkin spice bread and cream cheese frosting. This recipe is quite reminiscent of that.

Add eggs one at a time

Surprisingly, the original whoopie pies were a hit among Amish communities. Maine also hold this cookie sandwich dear, to the hearts. The texture of a whoopie pie, is cake-like. It is soft and moist, and has a fluffy interior. When combined with the cream cheese frosting, it is brought to a whole new level.