....I almost forgot to take a picture of these! Remembered just in time, as I had loaded them to take out of the house!
The other day, I received a mailing which was to convince me to subscribe to another publication. I am not in the market for anymore periodicals here, though I was happy to find an enclosed "gift" - a recipe card for these Pumpkin Whoopies! So - I set about giving myself time to make them!
This is a free recipe from the editors of .....entertain....decorate....Celebrate!
COOKIES - Makes about 1 1/2 dozen (Note to self - look for smaller scoop.)
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups sugar
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin pie puree (pumpkin)
3/4 cup whole buttermilk
1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, sift together flour, baking powder, pumpkin pie spice, baking soda, and salt. In a separate medium bowl, beat butter and sugar at high speed with an electric mixer until fluffy, about 3 minutes. Gradually add eggs, beating well to combine. Add pumpkin, beating to combine. in a small bowl, whisk together buttermilk and vanilla.
- Add flour mixture to pumpkin mixture alternately with buttermilk mixture, beginning and ending with flour mixture. (Batter will be thick.) Using a 1 1/2-inch spring-loaded ice-cream scoop, place batter mounds 2 inches apart on prepared baking sheets. Bake for 15 minutes, or until a wooden pick insesrted near the center comes out clean. Remove from oven, and let cool on pan for 5 minutes, remove to a wire rack to cool completely.
BUTTERCREAM FILLING - Makes 3 cups
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
- In a medium bowl, beat butter, vanilla, and confectioners' sugar at medium speed with an electric mixer until creamy, about 3 minutes. Spread approximately 1 Tablespoon Buttercream Filling onto the flat side of one cookie; top with another cookie, flat side down. Repeat with remaining cookies and Buttercream Filling. If desired, they may be garnished with a sprinkling of confectioners' sugar.
I had only a dozen of these, so I think my scoop may be a tad too large.
This has been a very different kind of week as we are saddened by the unexpected passing of Country Man's father on Sunday. Arrangements have been made, and out-of-town family is arriving. Needless to say, it is a difficult time, as will be true about the time ahead.
Thank you for reading. I really appreciate your comments.