Mom's Pumpkin Whoopie Pies

Ingredients:
2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup softened butter
1 1/4 cup sugar
2 eggs (room temperature)
1 cup pumpkin
1 teaspoon vanilla

For Filling:
4 oz cream cheese
6 tablespoons softened butter
1/2 teaspoon vanilla
 1 1/2 cup powdered sugar

Preheat oven to 350 degrees. Beat softened butter and sugar. Add eggs one at a time. Then add pumpkin and vanilla. Whisk together dry ingredients in a separate bowl and then add to the wet ingredients. Place spoonfuls onto baking sheet and bake for 10 minutes. These should have a cakey texture. 
Wait until outside pieces are completely cool. Then mix together ingredients for the filling. Use the filling to ice half of the outside pieces and then top the iced "cakes" with another piece to complete your whoopie pie. 
Share these bits of fall with someone you love to warm your day.

The Taste of Fall

Homemade applesauce simmering on the stove.

 

Core and coarsely chop two apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth.

(Taken from Apple Cider Doughnut Recipe by Food Network)

Pumpkin Pie Trifle

Ingredients

• 13 gingersnaps graham crackers
• 1 tablespoon unsalted butter, melted
• 3/4 cup plus 1 tablespoon confectioners' sugar
• 1/2 cup canned pure pumpkin
• Pinch of freshly grated nutmeg 
• Pinch of cinnamon or pumpkin pie spice if desired
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

Directions

Put graham crackers in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottom and about 1 inch up the side of a trifle dish with the butter. Add a few spoonfuls of crumbs roll them around the inside of the dish; pour out the excess crumbs and reserve for topping. Refrigerate the prepared trifle dish.

Put 3/4 cup confectioners' sugar, the pumpkin, and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Pour into trifle dish and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and beat until soft peaks form. Top the trifle with the whipped cream, reserved cookie crumbs. Sprinkle with nutmeg, cinnamon, or pumpkin pie spice if desired. 
 (Recipe Credit to Food Network: Taken from Pumpkin-Pie Parfaits Recipe)