September 22nd is my Birthday...
It also happens to be the first day of Autumn!
I don't dread my birthday. I love to celebrate it!
Last year, at this time, I had a brand new 2 week old baby boy. This year I have even more to be thankful for!
So to celebrate another year on this lovely planet of ours, I'm going to make one of my favorite favorite Favorite treats..........................
... PUMPKIN WHOOPIE PIES!
Years ago, I worked at a very famous little girls clothing store, called Limited Too. It was my first job. I stayed there for quite some time. We had such a close-knit group of girls working there. Every year, we all made something delicious to bring in to eat on the day-after Thanksgiving (always a very busy, long day!). Gayle would make her ham biscuits, Letha would make her chili, Stacey would make green wreath rice crispies, I would make mac and cheese and Courtney would make the famous
Pumpkin Whoopie Pies! So moist! So smooth! So chewy! So creamy, and so delicious! Everytime I have made them, they have been a hit! Now, let's talk about how we can make them Gluten Free :)
This is so easy, you're going to love it!
Here's what you need:
1box Betty Crocker Gluten Free yellow cake mix (sometimes, it's ok to take the easy way!)
1 can Libby's Pumpkin Puree (you can use other brands if you want, but make sure they are Gluten Free!)
1 or 1.5 tsp Cinnamon
1 or 1.5 tsp Ginger
1 or 1.5 tsp Nutmeg
2 tsp Vanilla Extract
1 Tbs Oil of your choice (I like canola; vegetable would be fine; olive oil too!)
This lovely little mixture (above) will make the soft
pumpkin cookies.
If you notice, the pumpkin cookies are Also Dairy Free!
For the filling:
1 pack cream cheese (8oz) (at room temperature)
1 stick butter (at room temperature)-(technically, use unsalted, but I've had it salted and it's also quite good!)
2 tsp Vanilla Extract (make sure that you
don't buy immitation vanilla- (always read your labels!)
2 cups powdered/confectioners sugar
When you have assembled your delicious ingredients, grab 2 big mixing bowls, a few cookie sheets, and some parchment paper. Empty the box cake mix into a bowl and add in the cinnamon, nutmeg and ginger. Stir it on up! When it looks to be mixed evenly, add in the can of pumpkin. Yes, add the whole thing! It will be about the consistency of brownie batter. This is when you should add your oil. Add it till it looks about like this:
You want it firmer than cake batter. Grab a spoon. I just use a regular spoon. If you feel so inclined, you can measure out neat little rounded spoonfuls with a tablespoon (I'm a tad lazier though!). Lie some parchment paper (wax paper will work too) on a cookie sheet and scoop rounded spoonfuls, placing them about 1-2 inches apart.
These pumpkin cookies shouldn't spread out or expand when they cook, (if they do, your batter is a tad too runny!-if that's the case, just go with it! you'll have thinner, larger cookies!)
Bake these bad boys at 350F for 10-12 minutes. They are done when you stick a toothpick in and it comes out clean!
Let them cool (there will be a whole lot of them!) While they're cooling, work on your frosting! In your other bowl, use a mixer to combine the cream cheese, butter and vanilla. Once combined thoroughly, slowly add your powdered sugar. (I take it about 1/2 cup at a time). I won't tell anyone if you lick the mixers. It's just that good! (Sadly, this frosting is obviously not Dairy Free) Once you have the frosting made, you can spread it on the flat side of one cookie and place another cookie flat side down to make a cookie sandwich. They are delicious enough to eat on the spot! But they're terrific refrigerated too!
Take them to your next party. You will leave with an empty tray!
Hope you like these delicious fall favorite!
