welcome autumn

pumpkin goodness by you.

 as summer slowly bows out, autumn gently makes its entrance.  it’s no secret that i am a summer girl, but autumn comes in a close second.  to celebrate this colorful season, my oldest daughter whipped up a batch of pumpkin gobs to enjoy.  the recipe was shared with me a few years ago by a dear friend, and i have to exercise a considerable amount of self-control not to eat numerous of these in one sitting.  the pumpkin goodness surrounding the cream cheese filling? mmmmm.  i’m drooling.

 

pumpkin whoopie pies

1 cup cooked pumpkin

2 cups brown sugar

3 cups flour

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

1.5 teaspoons each of ginger, cloves and cinnamon

     Mix all ingredients together.  Drop by rounded tablespoon on ungreased cookie sheets (*I use parchment paper).  Bake at 350 degrees for about 15 minutes.  Cool on wire rack before filling.

 

Cream Cheese Filling

8 oz. cream cheese

1 stick butter

1 teaspoon cinnamon

4 cups powdered sugar

 

See?  You’re drooling now too, aren’t you? 🙂

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