Happy First day of FALL!!!
Are you drooling yet thanks to the title?
Today I am sharing with you a Welcoming House favorite
for when the winds begin to blow the leaves from the trees,
when warm sweaters begin to call our names,
and the brisk reminder that
summer will not be here forever
begins to fill our hearts and minds.
Pumpkin is everywhere at this time, from coffee creamers, to pies,
even appearing in things like ravioli and soups.
Perhaps it is the bright cheerfulness of the orange pumpkins
waiting in the fields,
the bright smiles on the faces of children as they pick “THEIR PUMPKIN” from among the hundreds available,
or just the earthy, rich taste of pumpkin that makes it a favorite.
Either way, in our home, pumpkin reigns as King over Fall along with the combined lovely taste of cinnamon, nutmeg and cloves. I pray you will enjoy this taste combination and the picture tutorial/recipe that follows.
Check back tomorrow for more fun as we celebrate it really beginning to feel like fall here in MN!
Pumpkin Whoopie Pies with Nutmeg Cream Cheese Filling
(makes 6 whoopie pies with a little extra filling for an apple dip…or eating)
IN a mixer bowl, take the following ingredients and cream them all together:
2 1/4 cups Whole wheat flour, done on pastry setting
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp pumpkin pie spice
(or cinnamon, cloves and nutmeg combined to make 1 tsp)
1 cup pumpkin puree
1/2 cup water
1 Tbs coconut oil or vegetable oil
1 tsp vanilla
Then, either fill your whoopie pie pan, or use an ice cream scoop and a greased cookie sheet to make the pies.
Place the filled cookie sheet pan into the 350*oven
and set timer for 12 to 15 minutes.
Meanwhile, get started making that AMAZING filling for the Whoopie pies…
I have recently starting grating my own nutmeg, and I tell you what,
I will never go back if I can help it.
It makes things just go to a whole new level for your taste buds!
Have you ever seen one of these after they have been grated?
Tthe pattern is just fun and crazy, and very intriguing.
Ingredients for the
Nutmeg Cream Cheese Filling
is as follows:
1 block cream cheese, to room temperature
1 cup white sugar
(*gasp*–yes you heard me say white sugar)
1 Tbs milk or almond milk
1 tsp vanilla extract
1 tsp freshly grated nutmeg
Yes, it is just as amazing as it sounds.
I had to kick myself out of the kitchen and go to the garden
until the whoopie pies had cooled so
I didn’t eat the whole bowl.
And I am normally not that crazy about cream cheese!
Let the Whoopie pies bake up to 15 minutes,
let them cool on a wire rack,
and then slather on this stuff for filling.
Eat over a plate, with a wet napkin ready to go to wipe everything off your face, hands, and arms when you are done.
Many Blessings to you and yours,