Pumpkin Whoopie Pies with Nutmeg Cream Cheese Filling...

Happy First day of FALL!!!
Are you drooling yet thanks to the title? 

Well, what about a picture to make it worse?

Today I am sharing with you a Welcoming House favorite
for when the winds begin to blow the leaves from the trees,
when warm sweaters begin to call our names,
and the brisk reminder that 
 summer will not be here forever
  begins to fill our hearts and minds.

Pumpkin is everywhere at this time, from coffee creamers, to pies, even appearing in things like ravioli and soups. Perhaps it is the bright cheerfulness of the orange pumpkins waiting in the fields, the bright smiles on the faces of children as they pick "THEIR PUMPKIN" from among the hundreds available, or just the earthy, rich taste of pumpkin that makes it a favorite.

Either way, in our home, pumpkin reigns as king over fall along with the combined lovely taste of cinnamon, nutmeg and cloves. I pray you will enjoy this taste combination and the picture tutorial/recipe that follows.

It is also the beginning of the Grain Mill Wagon challenge that I have been telling you about the last couple weeks. Remember THIS POST where I talked about getting my new grain mill in the mail? Well starting now, the more of you that head over there by clicking this link and reading my posts means we are THAT MUCH CLOSER to a GRAIN MILL GIVEAWAY!

One worth $260!!!!
So head over there and click like or comment on my posts!

Check back tomorrow for more fun as we celebrate it really beginning to feel like fall here in MN!

Many Blessings to you and yours,

Heather

You can check this out over at :The Grain Mill Wagon.com

Pumpkin Whoopie Pies with Nutmeg Cream Cheese Filling

(makes 6 whoopie pies with a little extra filling for an apple dip...or eating)


 IN a mixer bowl, take the following ingredients and cream them all together:

2 1/4 cups Whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp pumpkin pie spice
(or cinnamon, cloves and nutmeg combined to make 1 tsp)

 1 cup pumpkin puree
2 eggs
1/2 cup water
1 Tbs coconut oil or vegetable oil
1 tsp vanilla

either fill your whoopie pie pan or use an ice cream scoop and a greased cookie sheet...

Place the filled cookie sheet pan into the oven and set timer for 12 to 15 minutes.
Meanwhile, get started making that AMAZING filling for the Whoopie pies...


I have recently starting grating my own nutmeg, and I tell you what, 
I will never go back if I can help it.
It makes things just go to a whole new level for your taste buds!

I love that something so small can make anything taste so amazing when grated...

Have you ever seen one of these after they have been grated?
 It is just amazing; the pattern is fun and crazy, and very intriuging.

grate 1/2 a nutmeg

about 1-2 tsp of nutmeg added to the filling....

Ingredients for the Nutmeg Cream Cheese Filling is as follows:


1 block cream cheese, to room temperature
1 cup white sugar
(*gasp*--yes you heard me say white sugar)
1 Tbs milk or almond milk
1 tsp vanilla extract
1 tsp freshly grated nutmeg









Yes, it is just as amazing as it sounds.
 I had to kick myself out of the kitchen and go to the garden
until the whoopie pies had cooled so I didn't eat the whole bowl.



And I am normally not that crazy about cream cheese!

let the whoopie pies bake up to 15 minutes, let them cool and then slather on this stuff for filling. Eat over a plate, with a wet napkin ready to go to wipe everything off you face, hands and arms when you are done.