October 30, 2010 1 Comment
Pumpkin purée is finally available in stores! Supposedly though, there was a shortage last year. I had no idea. Regardless, this month (and the next two) is perfect for the spicy, homey, absolutely fabulous flavors of pumpkin and what I like to call “gingerbread spices.” My last whoopie pie adventure was a huge hit, so I was excited to try them again.
One thing to keep in mind is that these whoopie pies use oil instead of shortening, so the cookie part will not be as cakey. By cakey, I mean that fluffy, bouncy consistency when you sink your teeth into a Twinkie or a DingDong.