We spent the weekend before last in Charleston for a wedding and we also got to stay with Bart’s brother and his family. We always have such a good time with them, I just wish they would move to Knoxville(hint, hint if you’re reading this!) They have a precious little boy who is about 6 months younger than Sophie. It’s nice to have someone who is going through the same thing about the same time! Sophie stayed in town with my parents and I was pretty nervous to leave her for two nights. What if she didn’t sleep well (highly likely)? What if she didn’t eat well (not as likely)? What if her mouth started hurting and she cried for hours and no one could comfort her but her mama who was 300 miles away?!?!?! Okay, so that last one was pretty far out but I was still worried!
Well, Friday morning we dropped her off in a rush with my dad and she just waved good-bye with a big smile on her face! All the updates I got assured me that she was being good and eating and sleeping and from the sounds of her playing in the background and pictures of her playing she didn’t give a rip we were gone! Sunday afternoon I was expecting her to be really excited to us and she was a little excited but not super excited. I am glad she is well-adjusted and I will know for our next mom and dad get-away she will be just fine!
Friday was my brother-in-laws birthday and I couldn’t show up empty-handed so I made these pumpkin whoopie pies! They were pretty good. I think the only thing I would change though is either omit the maple syrup or add about three times as much. You couldn’t really taste it in the filling but either way you must make these!
Step 1: Combine 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice in a bowl.
Step 2: In another, larger bowl, combine, 1 cup granulated sugar, 1 cup brown sugar, 3/4 cup canola oil, 1/4 cup unsweetened applesauce, 2 teaspoons vanilla, 3 cups chilled pumpkin and 2 beaten eggs.
Step 3: Add the flour mixture to the pumpkin mixture until it is fully incorporated.
Step 4: Scoop whoopie pies out onto a parchment lined baking sheet. I use a cookie scoop so the cookies are about the same size. Bake in 350 degree oven for 10-14 minutes. My oven took 15 minutes.
Step 5: With a mixer combine 1 stick butter, softened, 8 oz. cream cheese softened, 2 cups powdered sugar, 4 tablespoons maple syrup(if you want it) and 1 tablespoon cinnamon. Mix until smooth.
Step 6: Spread filling on flat side of cooled pumpkin pie and top with another like sized pie and scarf one down!
Here’s the recap:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
1 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla
3/4 cup canola oil
1/4 cup unsweetened applesauce
3 cups chilled pumpkin
For the filling:
1 stick butter, softened
8 oz. cream cheese, softened
2 cups powdered sugar
1 tablespoon cinnamon
4 tablespoons maple syrup(if desired)
Preheat oven to 350 degrees. In a bowl combine flour, soda, salt, baking powder, cinnamon and pumpkin pie spice. In another larger bowl combine both sugars, eggs, vanilla, oil, applesauce and pumpkin. Gradually add the flour mixture to the pumpkin mixture and stir until combined. Scoop whoopie pies out onto a parchment lined baking sheet and bake 10-14 minutes. Let cool completely.
For the filling;
Mix butter, cream cheese, maple syrup, cinnamon and powdered sugar until smooth. Spread a layer onto the flat side of one of the whoopie pies and top with a like sized whoopie pie!
Recipe adapted from annies-eats.net