Tag Archives: Cream Cheese Frosting

Pumpkin Whoopie Pies

Ingredients

  •  1 stick butter melted
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

  1. Preheat the oven to 350°.
  2. 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.
  3. 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 completelely
  4. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies

Pumpkin Spice Cake

1 pkg. (2-layer size) yellow cake mix
 
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
 
1 cup mashed cooked fresh pumpkin (I used store bought canned pumpkin)
 
1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)
 
1/2 cup water
 
3 eggs
 
1 Tbsp. pumpkin pie spice
 

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with  Cream Cheese Frosting;  Keep refrigerated.

Kraft Kitchens Tips

 
How to Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Cooking Know-How
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.  (I used canned pumkin and it worked just fine)
 

Cream Cheese Frosting

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluff

I got this recipe from Paula Deen at Food Network.  This makes a large amount of frosting.  To frost a 9 X 13 cake, I only make half the recipe.

 

Pumpkin Cake

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I guess this is why I always gain weight in the winter.  There’s just something about winter that makes me want to bake and try out new recipes.  This pumpkin cake and cream cheese frosting recipe came from my (and Jessica’s) favorite cookbook.  Mennonite Country-Style Recipes and Kitchen Secrets.  If you get an opportunity to own the cookbook, it is fantastic.  I don’t think I’ve made anything from it that was bad.  All has been good.  I made 15 bean soup for church last night.  It turned out really good.  I basically follow the instructions on the bag except  I add some browned sausage and hamburger to the recipe.  Also instead of canned tomatoes, I use spaghetti sauce.  It is a very affordable soup.  If I didn’t miss count anything, it will feed about 20 people for about .50 cents a serving.  Pretty good huh.  I’m always looking for ways to feed my family inexpensively but healthy.  Sometimes these two words do not go together.  You know,  like at Wendys.  Do we buy the $1.00 chicken sandwich or the $5.00 salad?  Depends on the cash flow this week.  Honestly though we very seldom eat out, so the $1.00 chicken sandwich is a big treat for us all.   Well speaking of eating, time for me to cook supper.  Tonights menu-sauteed (fried) cabbage with hamburger, potatoes, onions, garlic, green peppers, and spinach.  It’s a one dish meal, inexpensive, healthy and delicious.  Of course a meal like this has to have cornbread with it.  Remember I grind my own corn to make the cornmeal, and of course for the dessert, the pumpkin cake.  Gotta go, I’m getting hungry.  God Bless.