When Tiffany asked me to guest post for her, I could not have been more excited! She is an incredibly sweet person and her family is super cute, especially the newest addition! I’m all about simplifying life in the kitchen by sharing tips, tricks, and recipes that result in simple yet delicious food. I hope you enjoy this fall creation! Now, onto the post…
The temperatures are dropping, the leaves are changing, sweaters are being pulled from the closet, cider mills are gearing up for the season, and pumpkin patches are preparing for the crowds. As soon as September hits, fall begins to show its beautiful face and it’s hard not to celebrate such a welcoming season.
One of my favorite parts of fall is the transition of food. Light and airy summer dishes are replaced by hearty and wholesome dishes that are cozy and comforting during the crisp days of fall. Fruity desserts that used to be so refreshing during the warmer months are now dishes that are filled with cinnamon, nutmeg, and allspice.
One of my favorite ingredients to use when fall arrives is pumpkin. To me, I would love to cook and bake with pumpkin year-round. Unfortunately, pumpkin lends itself to being extremely seasonal so when the time is right, I love to experiment with this flavor by adding it to the batter of muffins, pancakes, bars, and cupcakes.
To celebrate the fall season, I’m sharing with you my first pumpkin creation of the season: Whoopie Pies with Pumpkin Buttercream. The fluffy texture of the cookies paired with the fall-infused flavor of the frosting is a combination that your whole family will enjoy.
Whoopie Pies with Pumpkin Buttercream
- 1 stick unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- pinch of Kosher salt
- 1 stick of unsalted butter at room temp
- 1-2 tablespoons milk
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 pounds confectioner’s sugar (more or less)
- Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
1. Make the cookies: Beat together the butter and granulated sugar until light and fluffy. Beat in the egg, buttermilk, and vanilla. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly mix the wet and dry ingredients together until just combined.
2. Drop the cookie batter, about 2 tablespoons each, onto the prepared baking sheet. I like to use an ice cream scooper to measure the batter so that each cookie is consistent. Space the batter three inches apart.
3. Bake the cookies until the edges are set but the middle is still soft (approximately 8 minutes). Remove the baking sheet from the oven and set aside. Leave the cookies on the hot baking sheet for 2 minutes and then remove and allow to cool on a wire rack.
4. Make the filling: Mix together all of the ingredients listed for the pumpkin buttercream until smooth. Add enough confectioners’ sugar to reach your desired consistency.
5. Assemble the whoopie pies: Spread a tablespoonful of the pumpkin buttercream on the flat side of a cookie and sandwich with another cookie. Repeat with remaining cookies.
*The cookie portion of the recipe was adapted from the October 2011 issue of Food Network Magazine.
» Tell me… What is your favorite way to bake with pumpkin during the fall?
Jen Tilley has an insatiable appetite for all things related to baking and cooking. She is the author, photographer and recipe developer on How To: Simplify, a blog that shares tips, tricks and recipes to simplify life in the kitchen. She enjoys sharing recipes that require very few ingredients and only a small amount of prep and cook time, all of which make time spent in the kitchen simple and enjoyable. Find her online at How To: Simplify, Jen Tilley Photography, and @HowToSimplify.