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Today’s post is from Jeanne and Abby, the co-creators of OMamas.com. They are two transplanted Montana mamas who became fast friends when their kids collided on the playground. Committed to building happy, healthy, wholesome lives for their families and the world they live in, they’re passionate about real food and simple living. You can often find them in their kitchens experimenting with new ways to use food for health, healing, and enjoyment. You can find them on their blogFacebookTwitter and Pinterest.

We love this time of year.

The leaves changing colors.

The cool days and nights.

We don’t know about you, but when the temperature drops, we’re looking for toasty and tasty (and yes, nourishing and good for you) treats that we can make with the harvest from our gardens.

The amazingly delicious gifts of the Fall Harvest (like apples and pears and pumpkins and squash) … ingredients just begging for some cloves and cinnamon and cardamom … Mmmmm … even the thought makes me warm inside.

Some of our all-time Fall favorites are Jeanne’s version of Julia Child’s apple tartyam brownies, and chai breakfast cookies.  But the one that our kids clamor for … the one they love above all others …

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We originally (as in 2 or 3 years ago) saw a version of this recipe on the Tasty Kitchen Blog.

It was screaming for a real-food make-over.

And while we didn’t overhaul it completely (we admit we used organic all-purpose flour in this one), we did eliminate all the refined sugars from the cakes (brown and white), added the health benefits of grade B maple syrup, replaced rancid vegetable oils with virgin Coconut Oil, used farm fresh eggs and roasted and mashed pumpkin from a friend’s garden.  You could also make these with Sweet Potatoes, or Butternut Squash or Golden Nugget Squash (or whatever other winter squash you might have from your garden)!

We also redid the frosting.  We got rid the powdered sugar and made a tried an true cream cheese frosting that we use on carrot cakes and chocolate cakes and all sort of confections.

Makes about 24 2-inch pies (about 48 cookies)

For the Cookies/Pies:

    • 2 cups roasted and mashed Pumpkin (if you use canned pumpkin … one 15 oz. can will do the job)
  • 1 cup grade B Maple Syrup
  • 1 cup Coconut Oil (melted)
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoons Sea Salt
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 1 teaspoon Ground Cardamom

For the Whoopie (cream cheese filling):

  • 1/2 cup Milk
  • 3 tablespoons Flour
  • 1 stick Pastured Butter (room temp)
  • 3/4 cup of Organic Unrefined Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon ground Cardamom

Preheat oven to 350 degrees.

Pumpkin Cookies/Pies:

In a stand mixer, beat together maple syrup, coconut oil, pumpkin and vanilla. Add the eggs and mix well.

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the dry ingredients into the wet until just combined.

Line your pans with parchment paper.  Using a big zip top plastic bag with one corner snipped (or a pastry bag if you have one), squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.

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Get your mind out of the diaper! They may not look too appetizing now … but just wait!

Bake for 12-14 minutes, or until firm, and cool on a wire rack.

These cookies are tasty enough without the filling. But if you’re looking for over-the-top fun, might as well add the whoopie 🙂
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For the Whoopie (cream filling):

In a small saucepan over medium heat, combine the milk and flour and start whisking.  Whisk like crazy.  Don’t stop.  Seriously, don’t stop.  Until the milk thickens up to a very thick texture.  Really thick.  You’ll know it when it’s done.  It’s like creamy mashed potato texture.  Then remove from the heat and let it cool completely.

Then, back in your stand mixture, combine the cream cheese and the butter.  Mix until well-combined.  Add the milk mixture, the vanilla, the sugar and the cardamom.  And let the stand mixture do it’s job.  You will end up with the smoothest and most delicious cream cheese frosting … yum.

NOTE:  We’ve tried this frosting with maple syrup without too much luck.  Same with honey.  Just ends up a deliciously soupy mess that tastes great but doesn’t stand up between the pies.  You could probably use Sucanat to great success (reduced by 25 percent, I think).   We just didn’t have any on hand.

What nourishing fall dishes and desserts are you making these days?

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3 Comments

  1. […] the full recipe HERE.  We think you’ll enjoy this dessert as much as we […]

  2. […]  Pumpkin Whoopie Pies.  We shared these tasty treats over at Modern Alternative Kitchen this week.  Trust me… […]

  3. Just skimming this amazing sounding recipe–but I’m a little confused about the cream cheese frosting. What amount of cream cheese is used? Sorry, if I’m missing it!

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