I should start using some of the frozen pureed pumpkin that I have

D

dawnnys

Well-known member
stashed in the freezer (although many of the pumpkins bit the dust before I got a chance to roast them in the "absent" oven last fall, so I only have about 12 cups of it). Could I make pumpkin cookies for whoopie pies using the same recipe for pumpkin bread? Any adjustments to keep them from spreading out on the cookie sheet, or other tips?

'Thought it was a little different that just making pumpkin bread. I'm going to try a filling using marscapone cheese. Hmm, spell-check just suggested "marshmallow" for marscapone...

(In my best Forrest Gump voice...) Pumpkin muffins, pumpkin pie, pumpkin scones, pumpkin soup, pumpkin ravioli, pumpkin cheesecake, pumpkin cookies...

 
Thanks, but

I wasn't clear... mainly wondering about making cakey pumpkin cookies for whoopie pies :eek:) Any ideas?

 
My sister has been making pumpkin bread & covering the top of the batter

with a bunch of raw pepitas and pressing them lightly before baking. It is very pretty and so good with the roasted green pumpkin seeds on top.

 
I tried that with rolls once and they came right off when you picked them up to eat. so do >>>

something to really make them stick.

 
There was a shortage around November - I think due to a cold and wet

growing season in the northeast/midwest. I think. There wasn't a shortage of pie pumpkins here, but they weren't the greatest quality and/or they were pricier than other years.

 
You must log in or register to reply here.
Back
Top