Oh, Autumn! The time of year to snuggle up under a blanket, watch movies and sip apple cider. This weekend, drink this Autumn cocktail and nibble on this delicious treat! It’s a recipe for the perfect Fall date night.
Pumpkin Whoopie Pies
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups of light brown sugar
- 1 teaspoon of pure vanilla extract
- 2 large eggs
- 1-15 ounce can pumpkin puree
Vanilla Filling:
- 1/4 cup vegetable shortening
- 1/4 cup unsalted butter, room temperature
- 1 cup confectioners’ sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup light corn syrup
Preheat oven to 350 degrees F and place oven rack in the center of the oven. Line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheet, spacing about 2 inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cakes or until the tops of cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
Filling: Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually eat in the confectioners’ sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like mayonnaise.
To Assemble: Take one cake and spread a heaping tablespoon of the filling on the flat side of the cake. Top with another cake. The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.
Recipe: joyofbaking.com
Caramel-Ginger Crisp
- 1/2 oz. simple syrup
- Handful of chocolate pretzels
- 2 oz. Van Gogh Dutch Caramel Vodka
- 1/4 t. fresh ginger
- Splash of cream
Rub simple syrup on the rim of a martini glass glass. Smash up pretzels, and dip the glass in the crumbs so they stick to the rim. Shake the rest of the ingredients, and pour into the glass.
Recipe: Cosmopolitan
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