Pumpkin Whoopie Pies with Ginger-Cream Cheese Filling

Not only do I love fall because I can wear comfortable clothes without sweating to death, but I can make all things pumpkin and seem normal. By the time December comes around, I go into pumpkin overload! However, these whoopie pies are the perfect introduction to the season: the cakes are moist, firm and the filling perfectly sweet with a hint of spice from the ginger. I was happy with the consistency of the filling in terms of fluff but I found it a bit grainy and I didn't want to add milk in fear that it would turn into a glaze. I also found it helpful to put filling in the frdge until I need it so that it did not melt.

Cakes:
3c All purpose flour
1tsp baking soda
1tsp baking powder
1 tsp salt
1TB ground cinnamon powder
1TB ground nutmeg powder
2c packed brown sugar
32 oz of organic, canned pumpkin pie filling (I use a can and a half)- this comes pre-spiced so adjust dry ingredients to your taste
1c coconut oil
2 large eggs
1TB Vanilla

1. Preheat oven to 350 degrees.
2. Place dry ingredients, including brown sugar, in the mixer and sift until completely mixed.
3. Add canned pumpkin, oil, eggs and vanilla.
4. Continue to beat on medium until mixed well, scraping bowl often.
5. Use a small ice cream scoop or large table spoons to drop dough onto cookie sheets and bake 15 minutes then let cool on the pan.

Filling:
1 stick of butter, cubed and chilled
Pinch of salt
1/2 c cream cheese, chilled
2c powdered sugar
1tsp fresh ground ginger

1. Beat butter and salt on medium heat until creamed.
2. Add cream cheese and beat on medium-high until fluffy.
3. Add sugar and continue to beat on high until well combined then add ginger. I get mine in a jar that is pre-ground but you can use fresh as well.
4. Continue to beat the heck out of it on high until it is very fluffy. If it is warm out, you may need to put it in the fridge to chill and resume beating. 

Assemble pies by taking a spoonful and sandwiching between two cakes. Best right away but left overs, if there are any, are good for a week in the fridge (let come to room temp before eating).

GF Banana Whoopie Pies with Fluffy Peanut Butter Filling

So I have been on hiatus planning some things that I will blog about later and I'll get right to the point and post some of this summer's creations. One thing I love to make is whoopie pies, and if you are from the northeast like I am, you know that there is a science to the perfect one. You need to have a fluffy cake that is the perfect balance between fluffy, but not too dry, and moist, but not too fudgey. Then the filling needs to be fluffy, but gritty, and flavorful, but not too sweet.

When we found out my husband was having trouble with gluten, I thought that my baking life was over. Years of perfected recipes were lost to food allergies. However, that is not the case. It took a little while but I was finally able to find a combination that makes whoopie pies that are close to the original and no one can really tell the difference. These would be vegan except for I used butter in the filling.

Cakes:
2c of all purpose GF Flour
1tsp of xanthum gum
1tsp baking soda
1tsp salt
3 very ripe banana
1/4c coconut oil, melted
1/4c apple sauce
1tsp vanilla

1. Preheat oven to 350 degrees
2. Sift together dry ingredients and mix together wet ingredients in separate bowls.
3. Create well in center of dry ingredients and add wet into it and mix quickly. The dough will thicken as it sits, so you want to get it mixed quickly. It will look like think play dough.
4. Scoop by the tablespoonful onto cookie sheets (I do two sheets at a time).
5. Start by baking 7 minutes (one sheet top rack and other the bottom rack), then alternate and continue baking an additional 7 minutes.
6. Remove from oven and let sit on sheets for at least 15 minutes while cakes firm. 

Filling:
1 stick of butter, cubed and chilled
pinch of salt
1/2c peanut butter
2c powdered sugar
1TB milk (if necessary)

1.  Whip butter and salt in mixer on medium until creamy.
2. Add peanut butter and continue to beat until fluffy (should lighten in color)
3. Add sugar and beat on medium until fluffy. If filling is still dry/stiff, add milk and beat on high until fluffy.

To assemble cakes, take a spoonful of filling and sandwich between two cakes. Best if consumed right away, but you can keep left overs in the fridge up to a week and let reach room temp before eating.

Hope you enjoy! I'll post more flavors soon!