Tuesday, October 28, 2008
Do you remember those Little Debbie "Oatmeal Cream Pies" you'd get in school? The two cookies on the outside and frosting in the middle?
I remember them vividly, probably for different reasons than you, but I can honestly say I ate my far share of them. That and Zebra cakes.
So, when I heard about the "Anything but Pie contest" that the local market was doing here in Elizabeth City, I thought whoopie pies. This was because contest rules said you had to use either pumpkin or sweet potatoes in the food you made. When I was told this, I vaguely remembered a recipe I had seen for pumpkin whoopie pies. So I knew then I had to make them.
I spent one afternoon roasting the pumpkin, making puree and then making the little "cookies."
Some might say it would be easier to have gotten canned pumpkin, but I had a small one and I like using fresh pumpkin when I can. Yes, the kitchen is a mess but you have pumpkin for a couple more recipes than just a pie.
The whoopie pies came out spectacular, my friend said he would give me first place if he was a judge. Then come Saturday-market day and it was cancelled. No contest, no market, me with a lot more whoopie pies, then I had planned. So, I took them to work and they got gobbled up by coworkers, who took more than one.
Now what to do if the market is on this weekend and the contest rescheduled for this Saturday?
Pumpkin whoopie pies
(adapted from Rachael Ray mag)
1.5 sticks butter, 1 stick melted, the 1/2 stick softened
1 cup brown sugar
1 cup pumpkin puree
cinnamon, allspice, clove
1 tsp baking soda
1 tsp baking powder
1 2/3 cups of flour
3/4 tsp salt
1 2/3 cup sugar
4 oz cream cheese
1 cup powder sugar
Preheat the oven to 350°.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.