Thursday, November 12, 2009

Deanna's Pumpkin Whoopie Pies


A little late, as in about 3 months late. Yeah, that's how long it's been since I've contributed to this blog. I feel like such a failure sometimes. I know we ALL have busy lives so I really have no excuse. I baked some pumpkin cupcakes recently and had tons of leftover pumpkin puree so I obviously had no excuse for skipping this recipe. I know I'm a week late in posting but that's better than nothing, right? For the spices, I didn't have ground cloves so I substituted in 1/2 tsp of All Spice and 1/2 tsp of Nutmeg since the cupcake recipe I used called for both of those and it was really good. I was also out of vegetable oil and I used canola oil in it's place. I'm not sure if the oil was a factor but my cookies just didn't look ANYTHING like the ones in the pictures or like the ones you lovely ladies posted. They were flat like pancakes, no rise. Oh well, they still tasted great. The cream cheese frosting was wonderful and will be my go-to for cream cheese frosting from now on.

I hope you ladies all have a wonderful Thanksgiving and I wish you all luck with the holidays!

5 comments:

Danielle said...

Did your cookies spread as they cooked? Or were they kind of flat when you put the batter on the pan? Mine didn't rise. They pretty much cooked the way I scooped them onto the pan (they may have spread a little but not much).

I know, isn't that frosting so good!

Cami said...

My cookies, like Danielle's, looked pretty much the same when they went into the oven as when they came out. Was your batter runny? Mine was rather thick.

Brandon, Whitney & Rachel said...

I know that the recipe mentioned to make sure the pumpkin puree was cold, maybe that helped keep them firm? No big deal - I bet they tasted delicious anyway!

Deanna said...

Thanks for the tips, everyone. My pumpkin puree was cold but my batter was a bit runny. I didn't have a scooper but I spooned the batter on and then shaped it using a Tbsp measuring spoon. They spread out while cooking. Did any of you use a Silpat, because I did. Maybe that's why...

Danielle said...

I baked them on parchment paper on a dark baking sheet.