With the new discovery of where to buy pumpkin puree in the UK, this Thanksgiving season is about to get a lot more exciting.  Bring Thanksgiving dessert and specifically, a New England inspired one, to your Thanksgiving dinner in England: pumpkin whoopie pies.

Though pumpkin pie is a must for Thanksgiving, its appearance can be intimidating to kids.  At least it always was for me.  It took me ages to try it and still isn’t my #1 choice.  With that in mind, pumpkin whoopie pies make a great addition to any Thanksgiving dinner tradition. 

My daughter, who refuses to eat anything but white bread and white pasta, actually loves these pumpkin whoopie pies.  Her favorite part?  The pumpkin cookie cake.  While my son crushes the entire thing in nearly 3 bites, she dissects it like an Oreo cookie.  I suppose if the filling were a buttercream frosting it might be different, but the fact she’s eating pumpkin is a huge win!

Pumpkin Whoopie Pie Recipe

Total time to make: 2 hours.  Clean up in between steps and while the pumpkin whoopie pies are baking.  This way you can reuse bowls to make the filling.  

Makes 21 medium sized whoopie pies.  Keep fresh in the refrigerator for up to 3 days.  Or store in a freezer sealed container for 1-2 months.  To thaw, remove and enjoy once they are at room temperature.

Pumpkin Whoopie Pie Ingredients:

• 4 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp nutmeg
• 3 tsp cinnamon
• 1/2 tsp salt
• 2 cups soft light brown sugar
• 1 cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 full can (425g) of pumpkin puree

Cream Cheese Filling:

• 1 cup (280g) of cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 180℃ (350℉).  Set out the cream cheese and unsalted butter to soften.
2. Mix dry ingredients together in a medium to large mixing bowl.  Set aside.
3. Beat the sugar and oil together in a bowl larger than the one used in step 1.  Then beat in the eggs, then the vanilla and last the pumpkin puree.  Once you add the pumpkin, the mix will go from brown to a vibrant orange color.
4. Add the dry mix to the bowl with the wet mix, about 1/3 at a time.  Beat until the mix is fully incorporated.
5. Line 2 cookie sheets with wax or parchment paper.
6. Using a melon or small ice cream scoop as seen here, add 12 mounds of batter per cookie sheet. 
7. Bake one sheet at a time for 8 minutes.  Set the prepared tray in the fridge while waiting for a batch to finish.
8. Using a spatula, transfer to a cooling rack for 10 minutes
9. To make the filling, add the softened cream cheese and butter to a medium sized mixing bowl.  Beat until thoroughly blended and then mix in 1/2 cup of confectioners’ sugar at a time.  Then add in the vanilla extract and beat until smooth.
10. To assemble, spread the filling over the flat side of a cake and top with one of roughly the same shape.
11. Enjoy!

So, if you are looking for an easy pumpkin dessert that will delight all ages, try this pumpkin whoopie pie recipe. Why not, right?  After all, you can never have too much pumpkin! 

—————————————————————-

Get on the list!