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Pumpkin Whoopie Pies and Pepita Snack Mix for Halloween= WHOOPIE!!!!

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Pumpkin carving is at its height right now, and it’s “in” not to waste the seeds. I save some for next year’s crop and also use some to make roasted pumpkin seeds. My newest fave is this sweet and spicy one. But another way to use pumpkins, as in puree, is in this recipe for Pumpkin Whoopie Pies!

Pumpkin whoopie pies

One bite into this fun cookie pie and you’ll be a fan.

The batter doesn’t spread much so however you scoop it onto the pan is basically the way it comes out. If you want, after scooping batter onto pan, flatten it a bit.


1 cup Canola oil

2 cups packed brown sugar

1-1/2 cups plain pumpkin puree (not pumpkin pie mix)

2 large eggs

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons vanilla

1 tablespoon plus 1-1/2 teaspoons cinnamon

1-1/2 teaspoons powdered ginger

1-1/2 teaspoons ground cloves


Preheat oven to 350. Spray cookie sheets.

Beat oil and brown sugar. Beat in pumpkin and eggs, mixing well. Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well. Let sit 10 minutes to thicken up. (This is important).

Drop dough by heaping teaspoons or small scoop onto baking sheets an inch or so apart.

Bake 11- 12 minutes. (Mine took 12).  Let cool then make sandwiches from two cookies with filling.

Place cookies top side down with flat side facing you. Pipe or spread filling on. Then put a cookie, top side up, on top, gently pressing down. Makes about 16-18 cookies.

Fluffy filling


1 egg white

2 tablespoons milk

1-1/2 teaspoons vanilla

2 cups confectioners sugar

3/4 cup shortening


Beat egg white a bit and then and then beat in milk, vanilla and 1 cup of sugar. Mix well then beat in shortening and rest of sugar. Beat until light and fluffy.

Cream cheese filling


1 stick/4 oz. butter, softened.

4 oz. cream cheese, softened.

2 cups confectioners’ sugar.

2 teaspoons vanilla


Beat butter and cream cheese well. Beat in sugar and vanilla and beat until fluffy.


Pepita sunflower seed snack mix


1/4 cup olive oil

1 teaspoon cumin

1 teaspoon chili powder blend

1/4 cup sugar

2-3 tablespoons honey

2 cups raw pumpkin/pepita seeds

2 cups raw sunflower seeds


Heat oil in large skillet. Add cumin and chili powder. Cook over medium heat 30 seconds, stirring constantly.

Add sugar and honey, and stir until sugar dissolves.

Stir in seeds and cook over low to medium heat just until seeds are toasted – be careful – it takes about 6-8 minutes or so. Stir constantly so seeds don’t burn. Mixture will smell aromatic when done. Pour onto sprayed sheet. Cool & break apart.

Cleaning pumpkin seeds

Scoop out and put in bowl of water. Swish them around to loosen flesh that clings. Pour into colander and rinse, swishing seeds and picking them as clean as you can. Let dry.
Simple roasted pumpkin seeds

Toss with a small amount of oil and Kosher salt. Want heat? Sprinkle on ground cayenne pepper. Place in single layer on sprayed cookie sheet. Bake at 350 about 20 minutes or until toasted, stirring a couple of times.



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