Catching Up

 So, it has been a while since I made any updates and that is because this summer was CRAZY! New job, new home in a new state certainly upended our lies for a while and we have been balls to the wall since July. But things are finally starting to calm down a bit allowing me to catch up on the recipe thing. First off is an ode to Autumn in Maine, where I now reside. This is a twist on a Cinnamon Roll Whoopie Pie recipe I saw over on evil genius Peabody's website (LINK). In her recipe she piped the cinnamon swirl to make the cakes look like cinnamon rolls - I truly suck with a piping bag and I cold not for the life of me get the cinnamon mixture to flow out nicely so I just ended up putting globs of it on the cakes more like a streusel. Wasn't pretty but they tasted fantastic. My husband and I brought the extras to work and got thumbs up all around.

Pumpkin Cinnamon Roll/Streusel Whoopie Pies

Cake
2 Cups flour
1/2 tsp salt

1/2 tsp baking soda

1 small can pumpkin

1/2 tsp baking powder

1 1/4 tsp pumpkin pie spice

1/2 C granulated white sugar

1/2 C brown sugar (preferably dark but light works too)

1 large egg

1/2 C vegetable oil

1 tsp vanilla

Cinnamon Swirl/Streusel Topping

1/4 C + 1 Tbs brown sugar

2 Tbs melted butter

1 1/2 tsp cinnamon

Filling

1/2 C butter

1/2 C shortening

1 C marshmallow fluff

1/2 Tbs maple extract

1 Tbs maple whiskey

1 tsp vanilla

2 3/4 C powdered sugar

1 Tbs cream

Preheat the oven to 350°F.

Line two baking sheets with foil or parchment paper.

Make the filling first:

Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl.

Place a 1-quart resalable bag into a glass or cup.

Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.

To make the whoopie pies: Beat together the oil, sugar, egg, and vanilla. Add pumpkin.

Combine the dry ingredients.

Mix into the wet mixture, stirring until well combined.

Drop the batter by heaping tablespoonfuls or pipe batter onto the pans.

Fill a piping bag with the cinnamon swirl filling and cut a very tiny hole at the bottom for the filling to come out.(This Didn't work for me so if you have the same problem just sprinkle on top!)

Swirl the filling on to the tops of the whoopie pies being careful to leave an edge for the cookie.

Bake the cookies for 12 to 15 minutes, until firm to the touch.

For the frosting:

Beat softened butter and shortening and full until well blended. 

Add whiskey vanilla, maple extract, vanilla and cream

Add powdered sugar and mix until combined

Once cakes are completely cooled. Place a heaping spoonful of filling on flat side and topped with another cake. ENJOY!