My little girl is a ferocious reader!
She devour books in no time and quickly is onto the next.
She recently finished, "Absolutely Truly," by Heather Vogel Frederick.
At the end of the book, which takes place in Pumpkin Falls,
there is a recipe for Pumpkin Whoopie Pies,
and she has been begging me to make them since she turned the last page!
and they were delicious!
Aunt True's Mini Pumpkin Whoopie Pies
1/2 c. butter, softened
1 1/4 c. sugar
2 large eggs, at room temperature, lightly beaten
1 c. pumpkin
1 tsp. vanilla extract
2 T. molasses
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground cardamom
1/4 tsp. salt (only if using unsalted butter)
4 oz. cream cheese softened
6 T. butter, softened
1/2 tsp. vanilla extract
1 1/2 c. powdered sugar
cream butter and sugar together in a large bowl. Add eggs and beat well. Add pumpkin, vanilla, and molasses; beat until smooth. In a separate bowl. whisk flour, baking powder, baking soda, and spices. Add to pumpkin mixture and stir well. Using a teaspoon-size cookie scoop, drop onto greased cookie sheets.
Bake for about 10-12 minutes, until the cookie springs back to the touch. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the filling:
Beat cream cheese, butter and vanilla until fluffy. Gradually mix in powdered sugar and beat until light and fluffy. Generously frost the flat side of one cookie and top with another flat side of a cookie to make a sandwich! Enjoy!