Hey! Welcome to the first installment of Sunday Supper.
If you followed my first blog, Anchored, you’ll remember that my main posts, the “meat and potatoes” of my blog, if you will, were called Sunday Supper. I love the whole idea surrounding Sunday Supper.
Growing up we usually had a big meal after church, along with something sweet. I remember sitting around the table laughing, sharing stories, and most importantly eating delicious food my Mom made. Many of those recipes I now make for my family. As we moved and met wonderful people, I’ve also collected more recipes and made many more memories surrounding Sunday Supper.
In my mind, there is nothing better to start the week than sitting down to a good meal and enjoying the company of others.
When I started this blog I just couldn’t let go of my original theme of Sunday Supper so I revamped it and came up with a new way to host Sunday Supper. Every Sunday I will share a recipe and the story behind it.
This Sunday I am sharing with you one of my favorite Fall recipes: Pumpkin Whoopie Pies.They are simple to make and taste so good. Thick cream cheese frosting (my husband’s favorite) sandwiched between two cake-like cookies. Whip them up for a party, or dessert for the family, either way, they will be a hit!
I first made this recipe for a Halloween Party we hosted at our house when we were stationed in Washington State over five years ago. My youngest had started sleeping through the night (finally), she was a horrible sleeper, and I felt human again. So, I decided to host a party, because why not!
We had a pumpkin carving competition, warm chili because it was the Pacific Northwest and in true October fashion, it was cold and rainy. People came dressed up, we were the Awesome Dawsons’ that year. I wish I had a picture. It is a wonderful memory full of great friends, yummy food and happy times.
Prior to the party while scouring the internet for something easy and delicious to serve our guests, I came across this recipe from Martha Stewart for Pumpkin Whoopie Pies.
Who doesn’t love pumpkin + cream cheese? The whoopie pies were a hit and I’ve made them almost every year since. In fact, I just made them for a party a few weekends ago and not one came home with us. Which always makes me happy because people love them, and sad, for the obvious reason, no leftovers to go with my morning coffee.
PS- just in case you get the idea I’m a younger, brunette version of Martha Stewart, let me tell you, the party was by no means perfect. I had barely got out of the shower when our first guests arrived, I was still icing whoopie pies as the carving contest began and our tiny home only fit the women and kids attempting to stay out of the rain, the men were banished to the outside because there wasn’t enough room. The kids ate way too many desserts, and I cleaned my house by shoving everything into my laundry room and locked the door.
- For the Pumpkin Whoopie Cookies
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups firmly packed dark-brown sugar
- For the Cream-Cheese Filling
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
- Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
If you try the recipe I’d love to hear. I’d also love to know what your favorite Sunday Supper recipe is.