Pumpkin spiced whoopie pies recipe
Labor Day weekend is always wonderful because it beckons the start of fall! Everything from cider donuts to pumpkin spice, it truly is a magical season in New England. This weekend was very relaxing, especially having four days of crafts, baking and enjoying autumn flavors.
To enjoy the kickoff of a new season, we made these delicious Martha Stewart pumpkin whoopie pies with cream cheese filling for a delightful and flavorful dessert. Instead of oil, we used apple sauce as a substitute for a moist cake. For an extra bite, chop apples and drizzle Stonewall Kitchen's dark chocolate sea salt sauce with crushed pumpkin seeds. They are really fun to bake at home, and they are surprisingly easy to make!
I wove in eucalyptus and a beautiful arrangement from McCues, our local garden center, to creating an elegant table setting. Using a glass cake-stand also captures beautiful lighting to make the whoopie pies look extra sophisticated.