If the weather outside gives no hint of fall, the smells emanating from your kitchen certainly should. What could be a greater indicator of the season than pumpkin? Though this delectable dessert is unquestionably a sinful temptation some guilt can be allayed by thoughts of the vitamin A and fiber that pumpkin provide. Negligible amounts certainly, but enough for this ardent nutritionist to let down her guard and fully indulge her sweet tooth. If you’re going to break your own rules it better be for something sinful and these whoopie pies will have you crowned the baking god or goddess by all who encounter them. Only you will secretly know that they are a relatively simple treat to make and take no more time than the average home made cake. Whip up a batch and prepare for the drooling to commence.
Recipe credits go to Silvana Nardone and Christina Stanley-Salerno in association with Rachel Ray.


Ingredients

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened


1 cup packed light brown sugar


2 large eggs, at room temperature, lightly beaten


1 cup canned pure pumpkin puree


1 tablespoon pumpkin pie spice


1 1/2 teaspoons pure vanilla extract


1 teaspoon baking powder


1 teaspoon baking soda


3/4 teaspoon plus 2 pinches salt


1 2/3 cups flour


4 ounces cream cheese, chilled


1 cup confectioners’ sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

http://www.rachaelraymag.com/recipe/45563/

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