December 2, 2011 § Leave a comment
I hope you noticed the quotation marks, and thus are not too disappointed with the lack of “chocolate” in these treats. These are actually pumpkin whoopie pies, but this cute little Indian (hmmm double entendre!) coined the term before even eating one. I thought for sure he would be upset that they did not, in fact, contain chocolate- but he gobbled the whole thing up.
His adorable big sister also enjoyed the not so chocolate hamburgers. On her plate is also this amazing Tollhouse Pie that the kids and their mom made. Mmmm.
For Thanksgiving this year, we were a)on our own and b)moving to a different apartment and had planned not to do much. We bought a thanksgiving dinner for two from the market; this meager 5 item meal made me regret the decision to not make bigger Thanksgiving plans. Luckily, a family friend had invited us over and we decided to abandon packing for the day and share some great company and great food. The 2 cuties pictured above are the children of our gracious host and hostess. In true Indian fashion, we feasted on way more than just traditional Thanksgiving fare.
I’ll blame it on the move, but maybe my weeklong absence on here was partly due to a long term food coma?
(I talked to my Mom after their Thanksgiving meal. Turns out they had 21 dishes for 14 people. Maybe that is why the Central Market feast of turkey, gravy, potatoes, beans, and cranberry sauce seemed “tiny” to me.)
I’m giving you the real recipe (with my adaptation for “pumpkin pie spice” since I can never justify buying that stuff), though what I made was different. I made this mid-move and discovered mid-recipe that I lacked baking powder, spoons/spatulas, and powdered sugar. So that was fun.
Pumpkin Whoopie Pies (adapted from Rachael Ray)
- 1.5 sticks butter: 1 stick melted, 1/2 stick softened
- 1 cup brown sugar
- 2 eggs, lightly beaten
- 1 cup pureed pumpkin
- 1.5 tsp cinnamon
- pinch of nutmeg
- pinch of cardamom powder
- pinch of clove powder
- 1.5 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 2/3 cup flour
- 4 oz cream cheese
- 1 cup powdered sugar
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
In a large bowl, mix the melted butter and brown sugar together. Whisk in the eggs, pumpkin, all 4 spices, 1 tsp of the vanilla, the baking powder, salt, and baking soda. Fold in the flour.
Drop tablespoons of batter onto the prepared cookie sheet, spaced evenly. Bake until they spring back when you touch them- about 10-12 minutes. Cool completely.
Make the icing by creaming the 1/2 stick of softened butter with the cream cheese. Add in the powdered sugar and 1/2 tsp of vanilla and beat until smooth and fluffy. When cookies are completely cool, spread icing in between 2 cookies to form “hamburgers”. Enjoy!