Fall desserts are full of flavor and color. I love how pumpkin desserts take on the beautiful pumpkin orange color. The dash of cinnamon and nutmeg adds a rich nutty flavor to the pumpkin. Sweet and cozy and perfect with a pumpkin spice latte.
You can use canned pumpkin (which is actually predominantly made of the Dickinson Pumpkin) or fresh pumpkin for this recipe. I use fresh pumpkin predominantly because it is the only thing available here in Italy, but the taste is slightly less sweet as well. It is also slightly runnier than canned pumpkin. So when using fresh pumpkin you may have to adjust the flour content in some recipes.
Seeing as though I use fresh pumpkin for mine, then you may need to adjust the recipe if you are using canned pumpkin, adding slightly less flour (approximately 1/3 cup less).
Being by cooking your pumpkin. You can steam in or boil it or cook it in the oven. I usually like to steam in order to keep all of the nutrients, but if you want to save some time, boiling works, and takes less time. Once your pumpkin is cooked, puree it in a food processor until it is smooth and there are no chunks left. Measure 2 cups of pumpkin puree and set it aside.
Put the shortening and sugars in your electric mixing bowl. Beat until light and fluffy (approximately 2-4 minutes). Making sure to scrape the sides half way through.
Add the two eggs, one at a time, and beat until well-blended and fluffy in texture.
In a separate bowl combine the flour, salt, baking soda, baking powder, nutmeg and cinnamon and toss with a fork or whisk until blended.
Slowly add your flour mixture and pumpkin mixture to your mixing bowl beginning and ending with your dry ingredients. Beat on low just until blended, do not over mix the batter.
Refrigerate the batter for 1 hour or overnight. The batter will be sticky, that’s okay. Form balls with a spoon and place them on a silicone mat. Cook in your preheated oven at 375 °F for approximately 7 minutes.
These cookies are fluffy and humid and packed with flavor. They are delicious as is. But if you would like to make a traditional whoopie pie, then you can fill them with maple cream cheese frosting.
To make the filling you will need:
Mix your filling with an electric mixer. Match two cookies that are roughly the same size. Pipe filling with sac a poche onto one of the cookies and then place the other on top (rounded side up). Chill until you are ready to serve them.
These cookies are a spectacular treat for your Thanksgiving table!
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