PUMPKIN WHOOPIE PIES
1/2 cup (1 stick) butter, softened, plus extra for softening
1 cup light brown sugar
1 tsp vanilla extract
1 extra large egg
2 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice or grated nutmeg
1/4 tsp ground cloves
Pinch of salt
1 cup canned or fresh pumpkin puree
2 tbsp buttermilk
Preheat the oven to 375 degrees. Line 3-4 large baking sheets with parchment paper or grease the wells of a whoopie pan.
Put the butter, sugar and vanilla extract in an electric mixer bowl, or use a large mixing bowl and a handheld electric mixer, and beat together until light and fluffy. Beat in the egg.
Sift the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves and salt into the bowl and stir together. Add the pumpkin and buttermilk and stir until combined.
Using a level 2-inch/5-cm ice-cream scoop or heaping tablespoon, make 24 halves. To make each half, put the batter onto the prepared sheets in 2-inch diamter rounds about 1 1/4 inches high, or into the prepared pan. If you are using baking sheets, leave at least 3 inches between each round to allow room for spreading.
Bake in the over for 10-12 minutes, until firm to the touch. Transfer to a wire rack and let cool.
When the whoopies are cold, match each whoopie half with its closest partner in size. Cover the flat side of one whoopie half of each pair generously with filling. Top each with its matching half, flat side down, and press gently together.
Cream cheese frosting
Makes enough to fill 12 whoopies
1/2 cup regular cream cheese
5 tbsp butter, softened
1/2 tsp vanilla extract
4 1/2 cups confectioners’ sugar
Put the cream cheese, butter and vanilla extract in a large bowl and beat together with a wooden spoon until light and fluffy.
Sift in the confectioners’ sugar and beat together until well combined. Use immediately or store in the refrigerator for up to 2-3 days.`
(Recipe adapted from Whoopies! Fabulous Mix-and-Match Recipes for Whoopie Pies by Susanna Tee)
PUMPKIN BREAD
Makes 2 loaves
3 cups sugar
1 cup oil
4 eggs
3 1/3 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup water
15 oz. can pumpkin
For raisin nut pumpkin bread, add 3/4 cup raisins and 3/4 cup chopped walnuts.
Grease the bottom and 1/2 inch up sides of two 9x5x3 inch loaf pans.
In a very large mixing bowl, beat sugar and oil with electric mixer on medium speed.
Add eggs and beat well. Set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
Alternatively add flour mixture and water to sugar mixture, beating on low speed after each addition until just combined. Beat in pumpkin.
Spoon batter into prepared pans.
Bake in a 350 degree oven for 55-65 minutes.
Cool in pans on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
GLUTEN-FREE PUMPKIN CORNBREAD
3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup pumpkin puree
3/4 cup organic light brown sugar, packed
1 teaspoon bourbon vanilla extract
1 cup Bob’s Red Mill gluten-free stone ground cornmeal
1 cup Pamela’s Ultimate Baking Mix – (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon GF Pumpkin Pie Spice blend
Sea salt, to taste
Preheat the oven to 350ºF. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.
In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the pumpkin puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. (Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.)
Cool the cornbread in the pan- on a wire rack- for 10 minutes. Remove from the pan and continue to cool.
Serve slightly warm with a dab of your favorite butter or buttery spread.
(Recipe adapted from glutenfreegoddess.blogspot.com)
