Thankful Month #8

I am thankful for my oven, since I have recently started my Holiday baking.



This is a Rachel Ray recipe I tasted at church when Tracy made them.

They were so yummy I had to try them myself I took them to Thanksgiving Celebration we went to last week. Think of that yummy pumpkin Roll (kinda similar)

Pumpkin Whoopie pies

ingredients:

• 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pure pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1-2/3 cups flour
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.