By 300 Sandwiches
In honor of our appearance on the Rachael Ray show today, I made her version of pumpkin whoopie pies
Going on Rachael Ray was AWESOME. Her staffers came to our house and filmed E and I in the kitchen together, cooking and making sandwiches, then I went to their house (i.e. their studio) the next day. Letting people into your home is always personal, but to let them in with cameras and film our process of cooking, trading wise cracks and banter and making a big ol’ mess in the kitchen made me feel downright vulnerable. Would they judge us on our cooking, or our furniture, or how clean we kept our apartment, or how much taxidermy we had on the walls? I spent hours fretting over whether or not our bathrooms were Pine-Sol fresh. Would they judge me if there were spots on the bathroom mirror? I scrubbed those twice!
But everyone on the RR show was so nice, friendly and professional, and made E and I feel like we were amongst friends. And no one got freaked out about our bear rugs and antlers on the walls.
To celebrate such a great experience, I whipped up a batch of Rachael’s pumpkin whoopie pies for E and I. It’s that time of year when pumpkin is all over everything—lattes, beer, candy, perfume. I loved the pumpkin whoopie pies I made last year around this time, and was craving more. Rachael’s recipe was tasty as is, but I was feeling a little naughty and added a little bourbon to the filling. We’ve had the same bottle of bourbon in our cabinet for a year, and the only time it gets used is for cooking, not for drinking.
I’m not sure if Rachael would think the boozy addition was “yum-o,” but E and I—and a few of our friends—certainly thought it was.
1 2/3 cups flour
1 can pumpkin puree
2 large eggs, beaten
1 stick unsalted butter, melted,
1 cup light brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 stick softened butter
4 ounces cream cheese, chilled
1 cup confectioners’ sugar
1 small shot bourbon
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Using a rubber spatula, fold in the flour. Dollop small, teaspoon sized portions onto baking sheet, leaving an inch or so in between each. Pop in the oven for about 15 minutes or until cookies are springy to the touch. Remove and let cool.
For filling, cream the cream cheese and butter together, then add bourbon. Add confectioners sugar and beat until fluffy.
When cookies are cool, smooth filling on one side of cookie and top with another. Repeat with remaining cookies. Makes about 24 small sandwiches.
The original Rachael Ray recipe is here.by