So. Another pumpkin recipe? You shouldn’t be surprised.
The fact that I will eat unsweetened pumpkin out of a can says something. Also the fact that I make something pumpkin every chance I get.
Because, let’s be honest, the pumpkin train kind of stops after Thanksgiving. Now your into holiday food, and the sweet harvest squash of the earlier months is pushed aside.
So I’m doing what I can. Using the can. (Good one, I know).
As a matter of fact, a new pumpkin surprise is coming together as I speak…
Let’s hope this storm doesn’t take us all down so I can share it with you!
The recipe is from Joy of Baking!
Pumpkin Whoopie Pies
3 cups (390 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
2 cups (410 grams) light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 – 15 ounce (425 grams) can pumpkin puree
1/4 cup (55 grams) vegetable shortening
1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature
1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) light corn syrup