Pumpkin Desserts

Frosted Pumpkin Walnut Cookies

These delicious cookies are very cake-like and moist. My son can't get enough!

1/2 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
1 cup mashed pumpkin (If you use spiced canned pumpkin, leave out pumpkin pie spice below.)
1/2 tsp. lemon extract (don't worry if you don't have it.)
1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 c. chopped walnuts (optional)
Maple Frosting (see recipe below)

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375 for 12 min. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.

Maple Frosting:
1/4 c. butter or margarine, softened
2 1/4 c. sifted powdered sugar
2 Tbsp. milk
3/4 tsp. maple extract

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.
Recipe from The Southern Living Cookbook

Pumpkin Whoopie Pies

A favorite treat in Maine with a holiday twist

2 eggs
2 cups light brown sugar

1 cup vegetable oil

1 tsp. vanilla extract

1 (15 oz.) can pumpkin

3 cups flour

1 Tbsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Filling/Frosting Recipe

4 oz. cream cheese, softened

1/2 c. butter, softened

2 tsp. vanilla extract

4-5 c. confectioner's sugar

Heat the oven to 350. Beat the eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of the spoon to slightly flatten each mound. Bake the cookies for 12 min. then transfer them to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioner's sugar a half cup at a time, until the frosting is spreadable.

To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up.) Makes 10-14 whoopies.