Pumpkin Whoopie Pies

These whoopie pies are delicious little pumpkin cakes that are sandwiched together with a sharp cream cheese filling. The crystallized ginger adds a wonderful heat and a little sweet crunchiness to the filling. It seems like whoopie pies are very popular in New England! This recipe was adapted from a King Arthur Flour recipe. I reduced the amount of sugar in the filling as I like my desserts less sweet. 

Yield: 22 whoopie pies (approx.)

Whoopie Pies

1/2 cup soft butter

1/2 cup vegetable oil

2 cups firmly packed brown sugar

2 Tbsp molasses

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

2 large eggs

1 x 15 oz can pumpkin

2 1/4 cups flour 

Cream Cheese Filling

5 oz cream cheese at room temperature

2 Tbsp soft butter

2/3 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

1/3 cup diced crystallized ginger (or more to taste)

To make the cookies:

Preheat the oven to 375°F. Line two baking sheets with parchment paper, or use Silpat silicone non-stick baking mats.

Using a mixer with the paddle attachment, beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices. Scrape down the sides of the bowl, and then add the eggs one at a time until light and fluffy.

Stir in the can of pumpkin, and then add the flour in two additions, mixing well after each one.

Use an ice-cream scoop (1/4 cup) to measure the batter onto the baking mats, leaving a few inches around each mound.

Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 12 minutes.

Cool the cakes on a rack before making the pies.

To make the filling: 

Beat the cream cheese and butter until smooth and fluffy.

Beat in the sugar in two additions.

Add the vanilla and beat for about two minutes.

Stir in the crystallized ginger.

Finally, sandwich two whoopie pies around 2 tablespoons of the cream cheese filling. Wrap each pie in plastic wrap, as they do tend to get a little sticky. Everyone loved them! 

Pumpkin Squares

This is definitely not Julia Child! But this dessert is very tasty and quick to make when you're in a rush.
Source unknown.

Base:
1 x 18 oz package yellow cake mix (reserve 1 cup for the topping)
1/2 cup melted butter
1 egg
Filling:1 x 16 oz can pumpkin
1/3 cup brown sugar
2 eggs
2 1/2 tsp pumpkin pie spice
2/3 cup milk
Topping:
1 tsp cinnamon
1/2 cup chopped walnuts
1 cup reserved topping
1/4 cup butter (optional)

1. Preheat the oven to 350 degrees F.
2. Reserve 1 cup of cake mix for the topping.
3. For the base: combine remaining cake mix, melted butter and one egg in a bowl.
4. Press this mixture over the bottom of a 9" x 13" baking pan.
5. For the filling: combine pumpkin, brown sugar, two eggs, pie spice and milk into a bowl and beat until smooth, and pour over the base.
6. For the topping: combine reserved cake mix, cinnamon, walnuts and cut in the butter in a small bowl; sprinkle over the pumpkin layer.
7. Bake for 40-45 minutes. Cool and serve with creme fraiche or cream.