Whoopie!

These little pumpkin whoopie pies are AMAZING and perfect for the holiday season.  Try to control yourself though because if you have too many they can pack quite the punch...

• Pumpkin Whoopie Pies with Cream Cheese Frosting 
• (adapted from Martha Stewart)
• (Makes 60 mini whoopie pies)
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tbsp ground cloves
• 2 cups firmly packed light brown sugar
• 1 cup canola oil
• 3 cups pureed pumpkin (chilled)
• 2 eggs
• 1 tsp vanilla extract

Cream Cheese Frosting

3 cups confectionary sugar, sifted
1 stick soft unsalted butter
8 ounces soft reduced fat cream cheese (neufchatel)
1 tsp vanilla extract

• Preheat oven to 350, line baking sheets with parchment paper.
• Mix flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together in a large ziploc bag.
• Whisk together brown sugar and oil in a large bowl until combined; add pumpkin puree until combined.  Add eggs and vanilla and whisk until combined.  Slowly add dry ingredients (contents of ziploc) to the wet ingredients until mixed thoroughly.
• Use an ice cream scoop with a spring release to measure out dough (I used a 2 tsp one to get the mini size) onto cookie sheets.  Depending on how big you make your whoopies, cook for about 12-15 minutes, until toothpick comes out clean; let them cool completely.
• Frosting: Beat butter and cream cheese in an electric mixer until smooth; add confectionary sugar and vanilla and mix until well combined.
• Assemble your whoopie pies!

Some Thanksgiving highlights...

14 people total!

too much cafe patron