Pumpkin Whoopie Pies

If you're a follower of my blog, you know we grow and process our own pumpkins, which results in a lot of puree in the freezer. While I do like pumpkin pie, I've found other ways to incorporate the squash in both sweet and savory dishes. 

These whoopie pies are a fun change from a traditional pumpkin cake. They're portable and easy to eat. I especially like to serve them at a casual fall Supper Club where they can be enjoyed around the bonfire sans silverware. They also make a great addition to fall tailgates and school parties. Bonus: they can be made with whole grain flour.

The size of the cookies is up to you. I prefer a smaller size but you can make much larger. Just be sure to increase the bake time. 

Begin by combining butter, oil, sugar, molasses,
baking powder, baking soda, salt, and spices.

 Add eggs and pumpkin. The mixture may appear curdled. Don't worry -
the batter will come together with the addition of the flour.

Stir in flour, mixing just until smooth.

I have several dashers I use to make cookies,
but this is my favorite: 1 1/2 inch scoop.

Scoop batter onto cookie sheets. Instead of
parchment paper, I like using a silpat.

Bake 8-9 minutes. Let cool on the baking
sheet for 5 minutes before removing.

Combine filling ingredients and fill cooled cookies.

Pumpkin Whoopie Pies

Adapted from King Arthur Flour

COOKIES
1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
15-ounce can pumpkin purée (or a scant 2 cups if using fresh puree)
3 1/4 cups All-Purpose Flour or White Whole Wheat Flour

FILLING
8-ounce package cream cheese, room temperature
4 tablespoons soft butter
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract


Make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper. Beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin.

Add the flour in two additions, mixing well after each addition. Use a small dasher to deposit the thick batter onto the prepared baking sheets. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 8 -9 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

Make the filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and beat for 2 to 3 minutes, until very fluffy.

Assemble: Divide filling between half of cookies. Top with remaining cookies.

Yield: About 30 sandwich cookies.

Game Day Snack: Caramelized Onion Dip

Fall is my favorite time of year. It means cooler weather, a respite from growing and preserving food, and more couch surfing on the weekend while watching football games (or Netflix). Admittedly, if my Buckeye's aren't playing, my focus is on the snacks rather than the game.

Whether or not we entertain on game day, I usually make snacks. In fact, I keep a list of appetizers and finger foods on a handwritten list near the stove (in a pile of papers that includes the grocery list, new recipes and other important notes). A variety of food that's utensil optional makes for easy noshing couchside. It's a favorite way to spend a chilly fall afternoon.

 With a sour cream and mayo base, this dip is rich. For a lighter version, replace all or part of the sour cream with Greek yogurt/light mayo and serve with vegetable dippers instead of chips. It's best made a day in advance as the the flavor intensifies as it sits in the refrigerator overnight.

Don't be put off by the large pile of onions - they'll cook down.

Occasionally stir to prevent burning. These need to cook longer.

The onions are finished when they've cooked down and deep golden brown.

The house smells great!! Let the mixture cool to room temp and coarsely chop.

Combine onions with remaining ingredients. Refrigerate overnight.

Serve with your favorite chips or vegetables.

Caramelized Onion Dip
Adapted from Foodnetwork.com

2 Tbsp unsalted butter
2 Vidalia onions, sliced into 1/4-inch-thick rings
2 large shallots, sliced into 1/8-inch-thick rings
3 cloves garlic, minced
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp Worcestershire sauce
Kosher salt and freshly ground pepper
Potato chips, for serving

In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.

In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Serve with potato chips.

Stuffed Baked Sandwich

Stuffed sandwiches are popular dinner option at my house - fresh bread baked around savory meats, cheeses and vegetables. I can usually find stuffing options in my fridge (leftovers are great) and the sandwich can be served hot or room temperature making it a popular tailgate, buffet and cocktail party dish. The sandwich is pretty and slices are fun to eat with various sauces for dipping.

The filling below is a guideline. I routinely change up the ingredients, using what I have on hand. I've added some ideas below but you can use whatever meats and cheeses your family likes. Shaping takes a bit of patience but gets easier with practice. And even if it's not perfect, it tastes fantastic.

Make dough and let rise. Punch down and roll to a 14 x 10 inch rectangle.

For the filling, I used ham, large pepperoni, salami and provolone. Instead of pimentos,
I sauteed sweet pepper, onion & mushrooms and topped with home canned banana peppers.

Layer filling in center of dough. Make one-inch cuts in the dough on both sides of the filling.

Place alternating dough strips across filling. Allow dough to rise for 30 to 45 minutes.
Brush dough with beaten egg white, sprinkle with seeds, salt and/or pepper and bake.

Allow sandwich to rest for five minutes before cutting,
or let cool completely and serve at room temperature.

I serve with pizza sauce for dipping.

Stuffed Baked Sandwich
Adapted from Fleischmann's Yeast Best Ever Breads
Makes one loaf

3 to 3 1/2 cups all purpose flour (up to half can be substituted with whole wheat flour)
1 Tbsp sugar
1 pkg regular or quick yeast
1 tsp salt
1 cup very warm water (120 to 130 degrees)
1 Tbsp olive oil
3 oz sliced deli ham
3 oz pepperoni
3 oz salami
3 oz sliced provolone cheese
1 (2 oz) jar chopped pimentos, drained
1 egg white, lightly beaten
sesame seeds, poppy seeds, salt or pepper

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add warm water and oil. Beat 2 minutes with mixer. Mix in remaining flour. Knead until smooth about 5 minutes. Place in a greased bowl, turning to grease top. Cover and let rise until doubled in size, 30 to 45 minutes. (With quick yeast, omit rising and proceed with shaping).

Punch down dough and roll to a 14 x 10 inch rectangle. Move dough to a parchment or silpat lined baking sheet. Layer meat and cheese lengthwise over center third of dough. Top with pimentos. With a sharp knife, make cuts on both sides from filling to dough edges at one inch intervals. Alternating sides, fold strips across filling. Cover and let rise for 30 to 45 minutes. Brush loaf with egg white and sprinkle with your choice of seeds, salt and/or pepper. Bake at 400 degrees for 25 minutes. Let cool five minutes before slicing. Serve with pizza sauce or Italian dressing for dipping.

Additional Filling Ideas:
These sandwiches can be made with a variety of fillings. Some of my favorites:

• Reuben: corned beef, sauerkraut and swiss cheese with Thousand Island dressing for dipping
• Ham, cheese and dill pickles with mustard for dipping
• Slow roasted beef, cheddar and red onions with horseradish sauce  
• Veggie: Sauteed onions & peppers, artichokes, black olives, tomatoes, fresh mozzarella