Halloween treats: Llama Llama Griffin and Pumpkin Whoopie Pies

I may have mentioned that my son is coo-coo over Llama Llama Red Pajama.  What choice did I have but to make him a Llama Llama costume for his very first Halloween (he was 2 weeks old last year and too much of a blob for costumes)?

Llama Llama props

To recreate Llama Llama, I sized down the pants and button down shirt from larger patterns I had in my project books for his red flannel pajamas.  I added a flannel stuffed tail to the back (no comments on the brown wad coming from his behind, it was part of the costume!).  The PJs ended up being a bit roomy on him but not big enough for him to trip.

The booties and hat I bought on Etsy and glued on some black and white felt to create the eyes.  When we added his Llama Llama doll, the transformation was complete.  The toughest part about this costume was getting Griffin to actually wear the hat, which he tore off his head as soon as he realized it was there.  The more distractions, the longer the hat stayed in place.

There he goes!  Catch that Llama!

Llama Llama Griffin

There goes the Llama
To show off celebrate, Griffin was invited to a pre-Halloween birthday party potluck for his playmate.

My contribution to the potluck were these darling pumpkin spice whoopie pies with maple cream cheese filling.  The whoopies were moist and soft, with just enough spice and not too much pumpkin to make them overbearing, and the filling was de-lish (as anything with cream cheese is).  Plus, bonus, they’re pretty easy to make, unlike finicky macarons.  The whoopies were a party favorite, not a crumb left on the plate.  Pumpkin Spice Whoopies

[Note: I also made chocolate whoopies with marshmallow cream, but they were too scary to eat.  Well, actually, they were too dry and crumbly, a recipe disaster that still happens occasionally.  Snapped a photo anyway.  Hee.] Scary spider

Loved the accolades received from my whoopies, but Griffin’s costume made an even bigger impression, as he walked around in his hat (for the 20 minutes it stayed on his head) looking up at each guest and holding out his prized Llama Llama doll to anybody that would catch his infectious smile.  Cuteness in spades.

I always used to dread Halloween.  I was never one to try to recreate a hokey costume into something slutty for the one day out of the year where it’s required to put it on display.  But now that kids are involved, I can get into the holiday spirit the way it was when I was a kid: a cute mom-made costume, candy and treats galore, trick or treating around the neighborhood, and celebrating the arrival of Fall.  Tonight- on with the tricking and the treating!  Happy Halloween!

Pumpkin Spice Whoopie Pies

Serves 20
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Meal type Dessert

Ingredients

Whoopies

  • 1 1/2 cup Flour (All Purpose)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 1/2 teaspoon Cinnamon
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cloves
  • 1/4 teaspoon Nutmeg (Fresh grated is best)
  • 1 cup Brown sugar (Firmly packed, dark or light is ok)
  • 1/2 cup Canola or vegetable oil
  • 1 1/2 cup Pumpkin puree (Canned, but fresh is best if you have time. (Roast halved pumpkin with a little butter until soft, scrape, puree in blender))
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 4 tablespoons Unsalted butter (Room temperature)

Whoopies (Optional)

  • 1/2 teaspoon Allspice

Filling

  • 1 1/2 cup Powdered Sugar
  • 4oz Cream cheese (Philadelphia, the brick kind)
  • 1 tablespoon Maple syrup
  • 1 teaspoon Vanilla extract ((or 1/2 vanilla bean, seeds scraped))

Note

Adapted from Browned Eyed Baker

Directions

1. Preheat oven to 350 degrees. Use parchment or silpat lined baking pans or use a whoopie pie pan sprayed with cooking spray (Crate & Barrel has a good one, while you’re there, pick up a 1 tbs sized ice cream scoop)
2. In a large bowl, sift together flour, salt, baking powder and soda, and spices.
3. In your mixer, mix on low the brown sugar and oil, then add the puree, then the egg and vanilla until incorporated.
4. Add 1/2 of your flour mixture to the bowl and mix on low until just combined, then repeat with the second half. Don’t over mix.
5. Use a small 1 Tbs ice cream scoop and drop them onto your baking sheet or in your pan. Leave 1 ” in between for spread.
6. Bake 10-12 minutes until cookies just start to spring back when touched. This will give you a nice moist whoopie. Let cool in pan for 3 minutes, then remove and let cool on wire racks until room temp.
7. For the filling, cream the butter and the cream cheese together until there are no lumps. Add the powdered sugar, syrup, and vanilla and beat until smoothe, but do not overbeat.
8. Assemble cookies by piping or spooning a dollup of cream cheese filling inbetween two cookies.
9. Keep chilled until ready to use, then remove and let come to room temp for a few minutes before serving. They will keep in the fridge under plastic wrap for a few days.

 

 

 

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