Pumpkin Whoopie Pies
Bath is beginning to show telltale signs that the season of festive cheer is almost upon us (only 54 sleeps to go! Not that I'm counting...) Molton Brown have already gone to (tinsel) town with their snow-covered alpine trees window display this year. However, before we settle into the spirit of Christmas, when it'll be time to hang up a holly wreath from the front door, decorate the Christmas tree whilst watching Home Alone 1, 2 or 3, and begin wrapping presents, we have Halloween to celebrate first...
I love Halloween almost as much as I love Christmas, and I definitely don't hold back getting into the swing of things. Halloween bunting adorns the fireplace, spooky decorations appear at the windows, and ghoulish fairy lights find a temporary happy home! At this time of year, carved pumpkins peer out sweetly or menacingly from windows, occupy people's front door steps, and glow in local stalls and markets. You can't walk down the street without seeing them shining brightly back up at you!
Today is officially Halloween! However, Scott and I are yet to brush up on our pumpkin carving practice having left it a little late this year, so that will be a job for tonight! Instead, I've been busy baking in the kitchen. The last recipe I made from 'Baking with Vegetables,' a wonderfully inspiring cookbook brought to you by Parragon Books Ltd, Love Food, ⓒ Parragon Books Ltd 2015, was a triumph! Delicious Beetroot & Coconut Chocolate Cake. Today, I am excited to share their yummy Pumpkin Whoopie Pies. Get a pencil and notepad at the ready, because for these delicious, seasonal treats, you will need...
115 g canned pumpkin purée (It is unlikely you will find tinned pumpkin purée in your local supermarket, I searched in Waitrose, Sainsbury's and Tesco but with no such luck! So I ended up buying on Amazon instead.)
275 g plain flour
200 g light brown sugar
125 ml of sunflower oil
1 large egg
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1 tsp vanila extract
Pinch of salt
Cream Cheese Filling
200 g full fat soft cream cheese
85 g unsalted butter
85 g icing sugar
2 tbsp maple syrup
1 tsp ground cinnamon
I'd much prefer a treat over a trick for Halloween, wouldn't you?
Preheat the oven to 180 degrees. Sift together all of the dry ingredients into a mixing bowl (excluding the sugar). So that'll be the plain four, baking powder, bicarb, cinnamon and pinch of salt.
In a separate bowl, beat the sugar and sunflower oil with a hand-held electric whisk, or mixer if you have one. After a minute of whisking, add the egg and vanilla extract...
Finally, add the all important pumpkin purée...
Beat until you have a smooth, glossy batter. Now spoon the mixture into the bowl of flour and beat again until all lumps have disappeared.
Line several baking trays with greaseproof paper and then pipe or spoon on the mixture (I managed to make 16 pumpkin pies with this recipe, so you would need to pipe 32 halves). Ensure you leave plenty of space between each mound because they may spread slightly during cooking.
Pop them in the oven for 8 minutes, until you notice they have risen and are springy to the touch. Then leave them to cool...
Now for the filling; cream together the soft cheese and butter then add the maple syrup, cinnamon and icing sugar.
When you have a frothy, whipped consistency, spoon the cream cheese filling into a piping bag.
This fun and very messy part may require a few extra little helpers. To assemble the pumpkin whoopie pies, simply pipe the filling onto the flat side of one half....
... ensuring you press the piping bag down quite firmly...
... then sandwich two cake halves together like this...
Your delicious Halloween treats are ready to be enjoyed by excitable trick or treaters who coming knocking at the front door this evening, or...
... for you to enjoy alongside a hot cup of tea! However, you celebrate tonight, I hope you have a very Happy Halloween!
Thank you to Joelle at Parragon Books for kindly gifting me 'Baking with Vegetables' Parragon Books Ltd, Love Food, Ⓒ Parragon Books Ltd 2015. You can buy your copy here...