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Pumpkin Whoopie Pies Makes 10 pies Ingredients For the cookies 1 ½ cups all-purpose flour, spooned and leveled 1 ½ teaspoons pumpkin pie spice ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup pure pumpkin puree (NOT pumpkin pie filling) ½ cup granulated sugar ½ cup packed light brown sugar ½ cup canola oil 1 large egg 1 teaspoon pure vanilla extract For the filling 4 ounces cream cheese, at room temp 4 Tablespoon (1/2 stick) unsalted butter, at room temp 1 ½ cups confectioner’s sugar ½ teaspoon pure vanilla extract Make the cookies: Preheat oven to 350° F with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not over stir). Drop mounds of the dough (approximately 2 TBS each) onto baking sheets, spacing them about 2 inches apart. Bake until golden and firm to the touch, 12-14 minutes. Let cool for 5 minutes in the pan, then transfer to wire rack to cool completely. Make the filling: With an electric mixer, beat all ingredients until fluffy, 2-3 minutes. Make the whoopie pies Spread a heaping tablespoon of filling onto flat side of half of the cookies. Top with the remaining cookies. If soft, chill for 20-25 minutes.
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Caramel Pecan French Toast Serves 6-8 Ingredients 1½ cups packed brown sugar ¾ cup butter 3 tablespoons light corn syrup 1½ cups chopped pecans 36-40 ½ inch slices French baguette, about two 8-ounce loaves (can get it sliced at Whole Foods), or 18 2-inch slices. 9 eggs, beaten ¾ cup whole milk 1½ teaspoon vanilla 1 tablespoon granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Directions In a medium saucepan, stir together brown sugar, butter and corn syrup. Heat and stir until the butter is melted and the brown sugar is dissolved. Pour two thirds into a 9x13 baking dish. Sprinkle with half the pecans. In a large mixing bowl, whisk together eggs, milk and vanilla. Stir in bread slices until they are completely coated. Arrange one layer of bread slices on top of caramel. Drizzle half the rest of the caramel on top of bread (you may need to reheat). Sprinkle with half of the remaining pecans. Stir together granulated sugar, cinnamon, and nutmeg, sprinkle half over bread. Repeat step 3 using the remaining bread, the rest of the caramel, pecans and sugar mixture. Cover and chill in refrigerator for 8-24 hours. Bake uncovered in a 350° oven for 30-40 minutes or until lightly browned. Let stand 10 minutes. To serve, remove individual servings with wide spatula and invert onto serving plates.
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