Try This Decadent Fall Treat!

As the leaves begin to turn and the crisp autumn breeze fills the air, it’s time to indulge in the comforting flavors of fall. What better way to celebrate the season than with Pumpkin Whoopie Pies? These delightful sandwich cookies combine the warmth of pumpkin with the tangy goodness of cream cheese frosting. Whether you’re a pumpkin enthusiast or simply seeking a scrumptious treat, these whoopie pies are sure to become a family favorite. Let’s dive into how to create these irresistible pumpkin delights!

What Are Whoopie Pies? Whoopie pies are a delightful dessert originating from the Northeastern United States. They consist of two soft, cake-like cookies that sandwich a luscious layer of frosting. The result is a portable, hand-held treat that’s as fun to make as it is to eat!

You Will Need:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup brown sugar (packed)
• 1/2 cup canola oil (or vegetable oil)
• 1 cup pumpkin puree (not pumpkin pie filling)

Cream Cheese Filling:

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preparing the Pumpkin Cookies:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• In a separate large bowl, beat the eggs until well combined. Add in the brown sugar, canola oil, and pumpkin puree. Mix until smooth.
• Gradually incorporate the dry ingredients into the wet mixture, stirring until fully combined.
• Using a cookie scoop or spoon, drop rounds of batter onto the prepared baking sheets, leaving about 2 inches of space between each.
• Bake in the preheated oven for about 11 minutes or until the cookies are set and slightly springy to the touch.
• Once baked, remove from the oven and allow the cookies to cool on a wire rack.

2. Making the Cream Cheese Filling:

• In a standing mixer, combine the softened cream cheese and butter until smooth and creamy.
• Gradually add in the powdered sugar, mixing on low speed until well incorporated.
• Stir in the vanilla extract, ensuring the filling is well combined and velvety.

3. Assembling the Pumpkin Whoopie Pies:

• Match up pairs of cookies that are similar in size and shape.
• Using a piping bag or a spoon, place a generous dollop of the cream cheese filling onto the flat side of one cookie in each pair.
• Gently press the flat side of the second cookie onto the cream cheese filling to create a sandwich.
• Repeat this process for all the cookie pairs.

4. Storing and Freezing:

• To enjoy your Pumpkin Whoopie Pies within a couple of days, store them in an airtight container at room temperature. For longer storage, keep them in the refrigerator for up to a week.
• To freeze, wrap each whoopie pie tightly in plastic wrap and then in aluminum foil. Frozen whoopie pies can be enjoyed for several months. Thaw in the refrigerator overnight before indulging.

Make sure you stop by the Country Store while you’re here at the farm to try one of our delicious Whoopie Pies. Visit our blog for more tasty recipes!

Summertime is the season for delicious fresh berries. This is one of our favorite dishes to enjoy during the warmer summer months. Christmas Pie in July!

What you’ll need:

• 2 packages of graham crackers, crumbled
• pistachio ice cream
• raspberry sherbet
• Whipped cream
• fresh raspberries

To make:

In a pie dish, add crumbled graham crackers to the bottom to form a crust. Add a thick layer of pistachio ice cream. Put in the freezer to set. Add a layer of raspberry sherbet. Place in the freezer again to set. Mash a cup of raspberries to make a puree. Slice a piece of pie and top it with a dollop of whipped cream and drizzle raspberry puree to serve.

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It’s watermelon season, folks! We love this sweet and spicy salsa made with fresh watermelon. Make some and serve it up at your next summer barbeque.

What you’ll need:

• zest from 1 lime
• 1/4 cup lime juice
• 1 tbsp sugar
• ground black pepper
• 3 cups watermelon, seeded and finely chopped
• 1 cucumber, peeled, seeded, and diced
• 1 mango, peeled and diced
• 1 jalapeno, seeded and minced
• 1 small red onion, finely chopped
• 8 basil leaves, finely chopped
• 1/2 tsp garlic salt
• tortilla chips

To make:

Add zest, juice, sugar, and pepper to a bowl and stir. Add the remaining ingredients and gently toss. Chill in the fridge. Serve with chips and enjoy!

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Sara from Wingredients shared this delicious summer recipe with us here at the farm. Creamy and fruity, this is the perfect dessert to end any meal!

What you’ll need:

• 2 packages of graham crackers
• 10oz blackberry preserves (available in the Country Store)
• 5-6 springs of lavender
• 2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 cup granulated sugar
• 1 tsp vanilla extract

To make the lavender syrup:  Add the granulated sugar, the lavender sprigs, and 1 cup of water to a saucepan and heat on medium until the sugar dissolves. Strain out the lavender.

Make the whipped cream: Beat the heavy cream, vanilla, and powdered sugar until soft peaks form.

In a rimmed baking dish, layer whipped cream, jam, and graham crackers dipped in the lavender syrup. Refrigerate overnight and serve.

Visit our blog for more tasty recipes and gardening tidbits!