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Making Whoopie now that pumpkins are in season

Have you noticed in the last week or two a lot of people are saying “Don’t you love fall?” or “I just love the fall!” With the warm, sunny days we’ve been having it is no surprise. It is my favourite season, and I know many people will dislike me for saying this: I like fall decorations better than Christmas decorations. That includes pumpkins. And dried cornstalks, squash and gourds of all kinds; a straw bale or two and mums.

I’ve been thinking about pumpkins lately. At Bonnie Lou’s Café in Floradale where I work I made Pumpkin Pecan Dessert and Pumpkin Knot Rolls last week, a pair of recipes from my cookbook. This week at the café I plan to make Pumpkin Whoopie Pies – indeed the same as Chocolate Whoopie Pies but made with pumpkin.

In one of my cookbooks there are three recipes for Pumpkin Whoopie Pies and all of them call for raw egg whites in the icing. I am not brave enough to do that so I’d advise you to use a fluffy vanilla icing of your own or you can do what I did when I found browned butter icing in my fridge and used that. The Whoopie Pies were fabulous!

 

Pumpkin Whoopie Pies

 

1 egg

3 cups brown sugar

1/2 cup oil

2 cups pumpkin

1 tsp vanilla

3 cups cake and pastry flour

1 tsp cinnamon

1 tsp ginger

1 tsp cloves

1 tsp salt

1 tsp baking soda

1 tsp baking powder

 

Browned butter icing

1 cup butter

4 cups icing sugar

1 tsp vanilla

1/4-1/2 cup hot water

 

For batter, beat egg, brown sugar and oil;

Add remaining ingredients and mix until smooth. Drop by the spoonful (about 1-1/2 to 2 tbsp of batter) on greased cookie sheets. Bake at 350F for 10-12 minutes;

Cool slightly and then remove them from the pan. Cool completely;

For icing, melt butter in a medium saucepan and continue cooking over medium-high heat until butter has turned a golden brown and smells wonderful. Remove from heat;

Pour hot butter into a mixing bowl and add icing sugar and vanilla. Add a small amount of the hot water and then beat until smooth, adding more hot water as needed to make the icing of spreading consistency. It may seem slightly runny, but it will harden as it cools;

While the icing is warm, spread half of the cookies with icing and top with another cookie, sandwich style;

Store cookies in an airtight container. May be frozen.

Makes 18-20 Whoopie Pies.

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