Mom on the Make

Finding fun amidst the chaos of Motherhood

Creamy Pumpkin Soup

by Leave a Comment

I love this pumpkin soup.

The soup is so creamy and very easy to whip up.    The pumpkin mixed with heavy whipping cream, ginger and cinnamon is a perfect flavor combination.

My favorite way to serve this gem is with lots of fresh ground pepper on top.

2012-12-30 19.56.15

Creamy Pumpkin Soup
 
Print
Author:
Recipe type: Soup
Ingredients
  • 2 cups chopped onion
  • ¼ cup butter, melted
  • 4 (14.5 oz) cans chicken broth
  • 2 (15 oz) cans pumpkin puree
  • 2 t sea salt
  • ½ t ground cinnamon
  • ½ t ground ginger
  • ¼ t ground pepper
  • 2 cups heavy whipping cream
Instructions
  1. Saute onion in butter in a medium saucepan until tender.
  2. Add cans of chicken broth and , pumpkin, salt, ground cinnamon, ground ginger, and ground pepper, stir well.
  3. Bring to a boil, cover, reduce heate, and simmer 10 minutes stirring occasionally.
  4. Stir in whipping cream and heat through.
  5. Do not boil.
  6. Ladle into individual soup bowls.

Enjoy.  This is a keeper, for sure.

Pumpkin Whoopie Pies with Cream Cheese Filling

by 7 Comments

Yum.  Who knew that whoopie pies could be so delicious?

I sure didn’t, until I met these Pumpkin whoopie pies with cream cheese filling.

This recipe comes from Matt Lewis of Baked Bakery.  The recipe was presented on the Martha Stewart show in October of 2008.  I believe Lewis has created a masterpiece with this incredibly unique recipe.

He has taken a traditional dessert that has been around forever, and livened it up with fresh, updated ingredients.

When I would think of whoopie pies in the past, I always pictured chocolate with sticky marshmallow, and way too much sweetness.  These pies are not even close to that picture.

The combination of pumpkin cakes and cool cream cheese filling is so light and fresh, it just might become one of our favorite holiday time treats.

Pumpkin Whoopie Pie collage

5.0 from 1 reviews
Pumpkin Whoopie Pies with Cream Cheese Filling
 
Print
Recipe type: Dessert
Ingredients
  • For The Pumpkin Whoopie Cookies
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • For The Cream-Cheese Filling
  • 3 cups confectioners' sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
Instructions
  1. Make the cookies:
  2. Preheat oven to 350 degrees.
  3. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  4. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
  5. In another large bowl, whisk together brown sugar and oil until well combined.
  6. Add pumpkin puree and whisk until combined.
  7. Add eggs and vanilla and whisk until well combined.
  8. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  9. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
  10. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes.
  11. Let cool completely in pan.
  12. Make the filling:
  13. Sift confectioner' sugar into a medium bowl; set aside.
  14. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
  15. Add cream cheese and beat until well combined.
  16. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  17. Assemble the whoopie pies:
  18. Line a baking sheet with parchment paper and set aside.
  19. Transfer filling to a disposable pastry bag and snip the end.
  20. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
  21. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
  22. Transfer to prepared baking sheet and cover with plastic wrap.
  23. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Highly recommend trying these as soon as possible.  Your family will thank you.

Tip:  You can wrap these in saran wrap and place in the freezer for a cold treat for your kid’s lunches or a picinic out in the fresh fall air.  Enjoy!

If you make them, please leave me a comment below.  I’d love to hear how they turned out for you!

Sign up to receive email updates from MOTM