Wow, this has been a tough week for me. It’s like my body is back from vacation, but my brain is still there. I’m REALLY looking forward to this weekend.
I had some pumpkin puree leftover, and was hoping to be able to squeeze in one more pumpkin recipe before November Seasonal Potluck begins. I seriously hate the term “whoopie pie”, even if it is real or correct or whatever. I just think it sounds stupid. I googled “pumpkin sandwich cookies” to find this recipe, with the vision of something like Girl Scout Do-si-do cookies in mind, only pumpkin. These were a little fluffier than I had envisioned, but very tasty nonetheless.
All that being said, I’d like to announce the Seasonal Potluck ingredient for November……sweet potatoes! I’m totally terrified and excited about this one. My mom never fed us sweet potatoes. I don’t even really like them all that much, but part of the whole spirit of Seasonal Potluck is to try new things, so I’m looking forward to finding ways to change my own mind about sweet potatoes. I’ll let you know how I feel once the month is over.
Pumpkin Sandwich Cookies recipe from Land O Lakes
Combine brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.