Cooking: Pumpkin Desserts

by Emily on November 3, 2011

We just wrapped up another successful family dinner and the theme this month was pumpkin.  The rule was that  every dish needed to contain this ingredient…and boy was it yummy.  I’ve mentioned before that I’m a real pumpkin fan so it was a treat.  We were in charge of the dessert this time.  I really wanted to make the Pumpkin S’Mores cake that I wrote about here….but I don’t have a torch.  Guess I’ll ask Santa for one!

So instead I found a dessert called the Pumpkin Pie Dip and Pumpkin Whoopie Cookies!

I was really happy with both dishes and you just can’t go wrong with orange delight on your table!  If you’re looking for a little treat to celebrate autumn, give them a try!  Here are the two recipes.

Pumpkin Pie Dip (I found it on pinterest) & served it with apple & pear slices and ginger snaps

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups powdered sugar
  • 1 (15-ounce) can pumpkin pie filling
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup of greek yogurt

Pumpkin Whoopie Cookies (Found it on Martha Stewart)

  • For the Cookies

    • 1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder (not Dutch-process)
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon coarse salt
    • 1 tablespoon unsalted butter, softened
    • 1/4 cup vegetable shortening
    • 1/2 cup granulated sugar
    • 1/2 cup packed dark-brown sugar
    • 1 large egg
    • 1 cup whole milk
    • 1 teaspoon pure vanilla extract
  • For the Filling

    • 4 ounces cream cheese, at room temperature
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1/2 cup confectioners’ sugar
    • 1/4 cup canned solid pack pumpkin
    • Pinch of cinnamon
    • Pinch of nutmeg


  1. Oven @ 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
  2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high-speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
  3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
  4. Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
  5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Again, the Pumpkin Dip was from Pinterest and the Whoopie Cookies was from Martha Stewart!
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