Pumpkin Whoopie Pies

I make these starting in October. They are great with or without the filling. They also freeze well. If you are going to freeze them. Lay them on a flat cookie sheet, freeze then package with parchment or wax paper between the layers.

Pumpkin Whoopie Pies
from Family Fun magazine November 2005

Ingredients:
Cookies:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla extract
1 (15 oz) can pumpkin
3 cups flour (can use all purpose or whole wheat, or a combo of both)
1 Tbs pumpkin pie spice **
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
2 - 3 cups confectioner's sugar

Heat oven to 350 degrees
In separate bowl combine flour, pumpkin spice, baking powder, baking soda and salt.
Beat eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth.
Stir in pumpkin.
Add the dry ingredients to the wet mixture a half cup at a time, blend well after each addition. (Note: I use my stand mixer, add the flour mixture in a bit at a time)
Drop by heaping tablespoon onto a baking sheet. (Make sure you use parchment or sprayed baking sheet. The recipe says ungreased but trust me - use something on the baking sheet. The recipe also says to flatten them, but this is not necesary. They flatten on their own.)
Bake for 10 -12 minutes and transfer to cooling rack. Cool completely before filling. (this is a good time to freeze them if you are going to do so. Do not freeze them with the filling, they will get soggy)
To make the filling:
Beat the cream cheese, butter, and vanilla extract in a bowl until light and fluffy.
Mix in the confectioner's sugar a little bit (1/2 cup) at a time until the frosting is spreadable. You can also add a teaspoon or 2 of milk if it is too thick.
To assemble:
Turn one cookie on it's top and spread a generous amount of frosting on each one. Top with another cookie.  Keep refrigerated since you are using the cream cheese frosting. Cover well and they will be good for up to a week.
I usually get about 40 cookies. The recipe says 10 - 14. They must have used BIG tablespoons!!

These are super easy and great for kids to make.

Enjoy!

Pumpkin Spice Truffles

Surprise! Another Pinterest find. I am in love with Pinterest.
 The recipe comes from here Annie's Eats.  I doubled it and it turned out great. I will make one more single batch this weekend. Right now they are scooped and frozen until next Tuesday.

Pumpkin Spice Truffles
Yield: about 30 truffles
Ingredients:
1 cup white chocolate, coarsely chopped (about 5 oz)
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 tbsp. confectioners' sugar
¼ tsp. ground cinnamon **I used pumpkin pie spice blend instead of straight cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
For dipping:
about 16 oz. chopped white chocolate, melted (or white candy melts)*
For garnish:
Additional gingersnap crumbs
Directions:
To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners' sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a parchment- or foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.
When you are ready to dip the truffles, melt the white chocolate or candy melts for coating in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.  Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.
*I prefer the flavor of good quality white chocolate to that of candy melts.  However, melted white chocolate can be tricky to work with sometimes so candy melts may be an easier way to go.

Enjoy!