There are so many things to love about fall - cooler weather, changing leaves, chunky sweaters and all things pumpkin! Although it's hard to pick a favorite recipe, but these pumpkin whoopie pies from Martha Stewart are definitely one of my favorites! They're easy to make, extras freeze well and you can't really go wrong when there's cream cheese frosting involved. They would be the perfect treat for any fall party or even as a Thanksgiving recipe! In recent years it seems there's always a pumpkin shortage around this time of year and I heard that after the flooding from hurricane Irene, this year may be no different. So stock up on your pumpkin now and give this recipe a try!
I followed her recipe almost exactly - Combining dry ingredients first and setting aside. Then mixing the oil and brown sugar, and adding the pumpkin, eggs and vanilla and finally the dry ingredients.
Once you've got your batter all mixed up, scoop out even dollops. I had a small ice cream scoop which was really helpful because the batter is sticky, but you could definitely just use a spoon.
While those baked, I made the cream cheese frosting. I learned that it's better not to know what goes into frosting - so I'll skip that part and get the the actual frosting of the cookies. I happened to have a pastry bag (from a previous IC inspired baking experiment) which again, is very helpful but definitely not necessary. Depending on how much you love frosting, add accordingly and then sandwich your cookies. That's really all there is to it!
The samples brought into the office are getting good reviews so far! The best part was the way my house smelled all day yesterday - like cinnamon and cloves - just like fall should. I think the recipe is a keeper! I'm going to keep this recipe card up on the fridge as I'm sure they will be made at least once more before the seasons over.