Monday, September 16, 2013

Pumpkin Whoopee Pies With Nutella - YUM!

 Happy Monday, September 16.  It is 7:16 pm and outside it's dark.  That means summer is definitely on the wane and the days are getting shorter, BUT it also means that fall is approaching rapidly.  Yippee!  Do you like fall as much as I do?  The changing leaves, the cooler temperatures, pumpkins, Indian corn, cider, bonfires, apples, sweaters, colorful mums, Halloween and Thanksgiving.  There are so many wonderful things about fall.

Starbucks has their pumpkin spice coffee drinks available and that is the first official "call to fall".  Everyone gets excited when pumpkin spice drinks return.  Therefore, it is okay to start making any and all things pumpkin.  Starbucks gave the go ahead.

I got my new Food Network magazine last week and it has a lot of fabulous recipes or fall.  I wanted to start making them all.  Inserted in the magazine is a little booklet with 50 things you can make from canned pumpkin!  Fifty, five oh, 50.  Wow!!  That is more than exciting and as I perused it I couldn't decide whether to start with #1 and work my way through or - ding, ding, ding, hold the phone.  How about #42 and #43 to start?   It's a pumpkin cookie recipe that can be made into whoopee pies filled with - OH MY - Nutella.  Guess where I started?  You guessed!!  You are a sharp cookie (no pun intended).

Sometimes a recipe just jumps out and says make me now.  Do you ever have that happen?  So, I did.

Here is what you need:

6 TBSP softened butter
1 1/2 cups sugar
1 cup canned pumpkin *see note below
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Beat the softened butter and sugar with a mixer until fluffy.  Beat in the pumpkin, egg, and vanilla.  Whisk the flour, baking soda, cinnamon, and salt together.  Stir into the pumpkin mixture.

Drop by tablespoons full onto an oiled baking sheet.  Bake at 400 degrees Fahrenheit for 12 minutes; cool.

If you want to eat the cookies, you can make this glaze.

1/2 cup confectioners sugar
1 TBSP milk  - mix together, spread on cookies

OR, if you want to make them into whoopee pies, do not glaze the cookies.  Spread the bottom of one cookie with Nutella and place the bottom of another cookie on top.  You now have a delectable little sandwich made of delicious pumpkin cookies with Nutella spread in the middle to hold them together.  Now, I can't pass this up - whoopee!   This recipe made 36 cookies or 18 whoopee pies.

*I will tell you that I hated to leave that bit of pumpkin in the can since the recipe called for one cup of pumpkin, so I added the whole can to the recipe which probably made the cookies a little softer than they would be if you followed the recipe exactly.  The texture is somewhat like gingerbread, very soft and delicious and oh so good with that lovely dollop of Nutella in the middle.  They are especially good with a cup of coffee and they just scream fall y'all.

It's hard to decide what to make next.  Maybe the pumpkin bread pudding made with cinnamon raisin bread, or maybe the cheesecake pie, or maybe.........   Whatever it is, I will share the recipe with you when I make it.  In the meantime, give these a try.  They are pumpkinlicious.

Everyday Donna

Things to Remember:

What do you get if you divide the circumference of a pumpkin by its diameter?  Pumpkin pi!

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