The Flavor of the Season

I am not one to buy into fads. Here in New England in the Fall it is pumpkin spice EVERYTHING! I like pumpkin. I don't LOOOVE it.  I am not a big fan of it in pie and certainly don't want it in my coffee. Pumpkin muffins and cakes on the other hand.....YUM! Today I baked and pureed my first pumpkin. I got it from my CSA and, after reading that the canned stuff isn't really pumpkin at all, I decided to try and make my own pumpkin puree from scratch. Turns out it is super easy AND the resulting baked goods turned out delicious. This recipe certainly doesn't require freshly roasted pumpkin but if you have one on hand use it! You won't be disappointed.

Pumpkin Spice Whoopee Pie with Maple Whiskey Cream Filling

1/2 C butter
3/4 Cup brown sugar
1/4 cup granulated sugar
1 Tbs Cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1 1/2 cup pumpkin puree
1 3/4 cup flour
2 eggs
1 tsp vanilla
2 Tbs heavy cream

Pre heat oven to 350F

In a stand mixer cream together butter and sugars, add pumpkin puree and mix until smooth. Combine dry ingredients in a separate bowl. Add eggs vanilla and cream to mixer. Gradually add dry ingredients until incorporated. Spoon batter onto cookie sheets and bake 12-15 minutes until a toothpick come out clean. Let cool and fill cookies with 1/2 recipe of Maple whiskey cream filling (Click here for recipe). Makes about 1 dozen whoopee pies.