Righto, we’re on a pumpkin roll here – what with Halloween around the corner and Thanksgiving not far behind (yay! yay!) – so this week’s SMS pick was a perfect follow on to the pumpkin patch cupcakes in my last post. Melissa might refer to these as ‘cookie cakes’, but to me they’re whoopie pies and worth the namesake shout. Funnily enough, I only had my first pumpkin version (you get chocolate too) last month after a pilgrimmage to Baked (of ‘Sweet & Salty Cake’ fame). This involved a mahoooossive trek to Red Hawk that left me in a slightly sour mood.. which turned very sour when I realized they only had one cake on offer…that’s just mean. But luckily, they also had pumpkin whoopies, which sweetened the deal no end. Since then, I’ve had me a cravin’!
This recipe was super easy – notwithstanding the turmoil encountered when trying to find pumpkin puree.. in England. during the ‘Great Pumpkin Crisis of 2009’. (See my pumpkin patch post for details.. if you really want…but it’s actually irrelevant – all is well, Waitrose saved the day). I swapped the molasses for maple syrup, cranked up the cinnamon (always) and used my favourite cream-cheese frosting recipe in place of Melissa’s filling. (It’s not too different, but I’ve added it below anyway). All in all, I give these babies a 5/5 on ease and 5/5 on taste/texture combo. YUM. I’m only offering 2/5 stars on accessibility of ingredients though… I might try getting proactive about this (instead of whinging endlessly for the next month) by starting a petition for equal rights to fair-priced pumpkin puree for expats.
Having bought Baked and failing so far to use it (shame on me), I was hoping to manage an SM vs B-Boys bakeoff. The recipes seem similar, although the Baked version calls for vegetable oil in place of butter, relatively more puree and sugar in relation to flour, plus ground ginger and cloves…and the cream cheese fillings are *slightly* different too. Obviously I failed to get said bakeoff on in time for this post… but my whoopie-pie love just grows and grows, so I’ll get around to it soon! very soon! But for now I’d just like to offer Debbie a big, fat, (cream) cheesey thanks for her perfect seasonal pick! Please check out the SMS blogroll to see what the others put together! with filling… x
Pipeworthy cream-cheese frosting
4 oz. butter (relatively room temp)
8 oz. cream cheese (take your pick – room temp or straight from the fridge.. it’s freeing, no?)
5 cups icing sugar (yes, 5. prepare for the high)
Directions: Whiz the butter and cream cheese in the food processor until combined (no big, separate lumps.. but don’t overprocess). Add half the sugar and whizz again. Scrape down the sides and add the rest of the sugar cup by cup (stopping to scrape down the sides) until you’re happy with the consistency. Use at this point or pop the whole lot in the fridge for a firm-up. (I hate it soft ‘n soupy, can you tell?)