Thursday, October 15, 2009

Tis the Season . . .

For Pumpkin!

October is here and my dreams of pumpkin spice lattes, pumpkin pies, and pumpkin . . . well anything else are coming true. I live for FALL. Well, I live for Christ, but I love fall! I look forward to it all year, especially when I start getting sick of triple digit weather!

Last week, I hosted a play date for the mom's at my MOPS table. I found the Starbucks Pumpkin scone recipe. . . mmmm. . . so delicious! I made mini ones for two reasons. . .
1. smaller ones make a batch go longer
2. I just couldn't see 560 calories in just one large scone. . . why not split them up?

After making the scones, I had a half of can (or about a cup) of pumpkin left and I just couldn't let it go to waste. . . especially since there seems to be a shortage of canned pumpkins out there (Many stores in my area are sold out!). So, I found this recipe for Mini Pumpkin Whoopie Pies that only called for 1 cup and a delicious cream cheese filling. . . so very tastey! I even added some nutmeg to the cream cheese filling that just added a little touch to the already delicious treat! My small group gobbled them up on Sunday night!

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

PREHEAT oven to 350° F.

Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

1 comment:

  1. I'm a fan of Starbucks pumpkin scones so I was happy to try the recipe. I only used the spice glaze but yum, yum, yum! It'a hit!


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