Pumpkin Whoopie Pie

Submitted by Julie Twitchell

Are you so sick of pumpkin? I needed to use up what was left in my fridge. After carefully looking for a recipe to use, this one (whoopie pies)kept popping up. Martha Stewart has one, Rachael Ray, Food Network and so many other blogs. But I decided to use two recipes. One for the cookie and another one for the filling. I love cream cheese frosting with pumpkin, but the marshmallow sounded so yummy too. I think you could just use your favorite pumpkin cookie recipe and just use the filling. So here it is.

3 cups all-purpose flour
2 TB ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 Cup granulated sugar
1 Cup dark brown sugar
1 Cup vegetable oil
3 Cups chilled pumpkin puree
2 eggs
1 tsp. vanilla

Filling:

1 Cup unsalted butter, softened
2 Cup confectioner's sugar
1 jar (7 1.2 oz) Marshmallow fluff
4 ounces cream cheese, softened

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat.


2. In a large bowl. whisk together the flour, cinnamon, baking powder, baking soda, salt, cinnamon and nutmeg.


3. In a separate bowl. whisk the granulated sugar, dark brown sugar and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.


4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.


5. Use a small cookie scoop to drop a rounded heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.


6. Bake for 10-12 minutes, making sure that the cookies are firm to the touch. Remove from oven and let the cookies cool completely on a cooling rack.


7. For the filling, cream together cream cheese and butter. Slowly add confectioner's sugar and then beat in the marshmallow fluff. Make cookie sandwiches and enjoy!

Printable Version

Pumpkin Chocolate Chip Cookies

Submitted by Julie Twitchell

I apologize for this picture. My cookie scoop broke last week and I didn't feel like rolling 72 cookies. That's right, 6 dozen cookies. My kids kept asking me why they were so pokey. These are a family favorite that we got from Emilie Johnson who use to live on our street.

3/4 Cup shortening
3 Cup sugar
2 eggs
4 1/2 Cup flour
2 Cup canned pumpkin (16 oz. can)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. pumpkin pie spice
2 tsp. cinnamon
1 bag chocolate chips (I used milk chocolate)

Blend together all ingredients. Spoon dough onto greased cookie sheet. Bake at 375 degrees for 15 minutes.

Pumpkin Cinnamon Rolls

Submitted by Julie Twitchell

Hello Ladies! Have I got a recipe for you today. These are so wonderful. A friend sent me the recipe yesterday and I couldn't resist making them. She found the recipe here. If you need a good laugh, you really should check out her post for this recipe. I laughed pretty hard. And I love the title of her blog. I will for sure be making these beauties again, but I will double the recipe. Twelve rolls just wasn't enough :) And you can substitute the caramel frosting with a good cream cheese frosting and it would still taste wonderful.

1/3 Cup milk
2 TB butter
1/2 Cup canned pumpkin
2 TB sugar
1/4 tsp. nutmeg
1 TB pumpkin pie spice
1/2 tsp. salt
1 egg, beaten
1 pkg. dry yeast (2 1/4 tsp)
2 Cup bread flour (you can use regular all-purpose flour, but the bread flour makes them lighter)
1/2 Cup brown sugar, packed
2 tsp. ground cinnamon
2 TB melted butter

Caramel Frosting:
1/4 Cup butter
1/2 Cup brown sugar, packed
2 TB milk
1/4 tsp. vanilla
1/4 tsp. pumpkin pie spice
dash salt
3/4 Cup sifted confectioner's sugar

1. In a small saucepan, heat milk and 2 TB butter--just until warm and butter is almost melted, stirring constantly. In a large bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. Add half of the flour to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few times to form a smooth dough, sprinkling with just enough additional flour to make dough easy to handle. Roll dough into 12 x 10 inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With a sharp knife, cut roll into twelve 1 inch slices. Place rolls, cut side up, in greased 11 x 17 inch baking pan. Cover and let rise until nearly doubled, 30-45 minutes.
5. Bake rolls at 350 degrees for 15-20 minutes or until golden. Cool 10-15 minutes. Drizzle with caramel frosting. Makes 12 rolls.
6. For caramel frosting: in a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
7. Transfer to small mixing bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioner's sugar. Beat with electric mixer until well blended. If necessary, add more confectioner's sugar for desired consistency.

Fresh Peach Pie

Submitted by Trisha Price

9 inch graham cracker pie crust
6 Cup fresh peach slices, washed and sliced

Glaze:
1 Cup of puree peaches
1 Cup sugar
3 TB cornstarch
1/3 Cup water

Filling:
4 oz. cream cheese (softened)
1 1/2 TB butter
1/2 tsp. vanilla
1 Cup powdered sugar

1. Puree 1 cup of the peaches. Mix sugar and cornstarch in pan. Gradually stir in water and the cupof puree peaches. Cook over medium heat and stir constantly until it comes to a boil. Cool completely.
2. Combine cream cheese, butter, vanilla, and powdered sugar until smooth. Cover bottom of pie crust with cream cheese mixture.
3. Mix peach glaze with pureed peaches and remaining sliced peaches and pour over cream cheese mixture. Serve with fresh whipped cream.