I am not a Halloween person. There I said it. Do you hate me now?
I don’t know what it is, but I just can’t get into Halloween. The only things I like about the holiday is dressing up my dog (I must confess, I live for it, he’s just too cute) and my discount candy on November 1st.
I think I got over Halloween after I grew out of the pretty pretty princess costume my Dad made for me when I was a kid. I loved that costume, I might have gotten a few Halloweens out of it. After that, I never got really creative with the costumes. Don’t get me wrong, I still went trick or treating – I mean I was a kid, I still loved the free candy!
However, while some people still love the holiday, me? Eh I can take it or leave it. Since high school, I can count the number of times I’ve dressed up on one hand. 3 – and that’s going to include this year. The only reason for this year is because hubs swing band has a gig on Halloween. Can’t really avoid it now. So my inner geek will come out, Amy Pond here I come. Time to find a ginger wig. I confess, I’ve always wanted to be a ginger, time to test drive it out!
Anyhoo, I digress. Despite my feelings towards Halloween, I still joined in for the #SundaySupper Trick-or-Treat Halloween party. Not that I need it, but I’ll take any excuse to whip up a tasty treat.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 2 cups light brown sugar, packed
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoons pure vanilla extract
- 2½ cups solid packed pumpkin puree (not pumpkin pie filling)
- 3 cups confectioners sugar
- 8oz cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- ¾ cup Biscoff spread
- Pre-heat your oven to 350 degrees F and line 2 baking sheets with parchment paper or a silpat.
- In a medium bowl, whisk together the flour, baking powder, soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Using your stand mixer or a hand mixer, cream the brown sugar and butter until light and fluffy. Add the eggs one at a time, until well combined. Pour in the vanilla and then the pumpkin puree. Mix well, making sure to scrape down the sides and bottom of the bowl.
- Beat in the flour mixture in 3 parts, careful not to over mix.
- Spoon the batter onto the prepared baking sheets using a cookie scoop or measure cup, depending on how large you want the whoopie pies to be, making sure to leave at least an inch of space between each pie. Bake for 10-12 minutes (you might need more time if they are large), until done and a toothpick inserted comes out clean.
- Remove to a cooling rack to cool and finish with remaining batter.
- While the pies are cooling, using your mixer, cream the butter and cream cheese, until fluffy – about 2 minutes.
- Mix in the Biscoff spread and then carefully add the confectioners sugar, mixing on low and gradually bringing up the speed to get a light and whipped consistency.
- To assemble, flip half the pies and either spoon or pipe a generous amount of filling onto the bottom (flat) side of each pie. Top and press down gently so the filling spreads to the end.
- Store in an airtight container in the refrigerator and let sit at room temperature for about 30 minutes prior to serving.
Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat.
We’d also love to feature your Sunday Supper Halloween Party Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.