So my daughters first grade class went to a pumpkin patch this year. She’s in first grade and as this is our first year in Virginia, so a pumpkin patch visit for kids this age might be the normal thing to do. But I’ve never seen it. Anyway, since this was more of a fun field trip I had to pay (another thing I’ve never had to do, but I’m getting over it) and so I got what has to be the most expensive pumpkin I have ever purchased.
Before we even got out of the car that day Boo proclaimed that she wanted to make something with her pumpkin. So, instead of carving it for Halloween, we simply put it outside our front door, and a few days after Halloween we roasted it in the oven and mashed it into a lovely bright orange pulp. And then we froze it. Because I honestly had no idea what to do with the pumpkin other than make a pie.
So I went on a quest at the local library for things to do with pumpkin. I’ve always had a hobby of reading cookbooks (which should be evident by the number of cookbooks I’ve reviewed on this blog) and so I figured that I might actually be able to do something with them now. I checked out a few books and finally found a recipe that I thought I’d be able to try.
The book is “Whoopies!” by Susanna Tee. And the recipes are simple, but not stupidly so, and are sorted by season. I found the pumpkin whoopie pie recipe in the fall section with the note that it would be wonderful for Halloween or Thanksgiving. Since Thanksgiving is just next week I figured it was perfect.
The first thing we did with our cookies (because they are basically just very cakey cookies) was eat them. They tasted very good on their own. I added chocolate chips to half of the batter because I’ve been missing the pumpkin chocolate chip cookies that one of the grocery stores back home sells. I also only had pumpkin pie spice. Because, while I would prefer to have the individual spices, I know I was going to be doing a lot of pumpkin baking and figured this was the best way to go about it. We used store bought frosting, because I’m lazy and didn’t want to have to wash more dishes than absolutely necessary. Boo thought that they were the best thing ever and Bud, who had a more refined pallet, also thought they were really good. I’m sure had we used the “real” frosting that the recipe suggests they would have been even better.
1/2 cup butter, softened1 cup brown sugar
1 tsp vanilla extract
2 1/3 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice or nutmeg
1/4 tsp cloves
pinch of salt
1 cup pumpkin puree
2 tbsp buttermilk
chocolate chips to taste (optional)
Cream cheese frosting
- Preheat over to 375. Line baking sheets with parchment, or just grease well with cooking spray.
- Cream the butter, sugar and vanilla together until light and fluffy.
- Sift together the dry ingredients and add to the cream mixture. Mix well.
- Add pumpkin and buttermilk and mix until combined.
- Use an ice cream scoop or rounded tablespoon to drop mounds of dough onto cookie sheet, make sure to leave 2-3 inches between cookie for spreading. I used my smaller cookie scoop, the recipe calls for a larger, 2 inch one. The choice is yours.
- Cook for 10-12 minutes (mine were done in 8-9) until firm to the touch. Remove from cookie sheets to cool.
- When cool, match up cookies of similar shape. Frost one half and then sandwich with the other.