Pumpkin Whoopie Pies

Lightly spiced with cinnamon and nutmeg, enjoying this treat will inevitably get you into the fall mood when the temperatures dip and he warm fuzzy dishes of the season are enjoyed again!

Yields 18 pies

INGREDIENTS

1 15oz can pumpkin puree

2 eggs

3/4 cup oil

2 c sugar

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp nutmeg

4 cups flour

4 tsp baking powder

2 tsp baking soda

1 tsp salt

FILLING INGREDIENTS

4 oz softened cream cheese

3/4 c marshmallow fluff

1/4 tsp salt

1 tsp vanilla extract

1 1/4 c powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees

Mix dry ingredients:  flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl

In a separate large bowl,  whisk eggs and sugar together until well combine.  Slowly add oil, then pumpkin puree and vanilla.

Combine wet and dry ingredients.  Batter i be somewhat thick.  If it isn’t, let rest before forming the pies

Using a 2oz scoop,  scoop 36 round mounds evenly onto 2 pans 2 inches apart.  Bake for 10-14 minutes until golden brown and just set on the bottom.  Allow pies to cool.

Meanwhile prepare the filling.  With a hand mixer, beat the cream cheese, marshmallow fluff, salt and vanilla til smooth.  Slowly incorporate sugar to taste.  Filling should be pillowy and spreadable.

Cranberry Spice Bundt Cake

• 2 cups all-purpose flour
• 3/4 cup almond flour (may make your own by finely grinding almond)
• 2 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1cup  (packed) golden brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup plain reduced-fat (2%) Greek-style yogurt
• 1 cup chopped toasted almonds
• 1 cup halved fresh or frozen cranberries (do not thaw)

INSTRUCTIONS

cake

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using stand mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan (greased and floured well).
• Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

icing

• Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes.