Miniature pumpkin whoopie pies filled with bourbon cream. Yum!
This Halloween, go ahead and tell your kids you won’t be sneaking any of their chocolate. You have something better, and it’s for grown-ups only: mini pumpkin whoopie pie with bourbon cream. Because a touch of bourbon is definitely in order if the trick-or-treaters in your neighborhood are anything like the ones in mine. I swear, last year they were lined up at my door waiting for me to come home from work (they actually waited for me to get out of my car, go inside, and come back with candy) and there was a steady parade of ghosts and goblins streaming by until well after 8pm. By the end of the night, I was cold, hungry, and cranky!
This year I’ll be prepared with soup in the crockpot, so I can actually eat something nutritious, and a platter of these boozy pumpkin whoopie pies to help keep my sanity. I’m actually kind of looking forward to it!
As an added bonus, these whoopie pies fit in perfectly with the challenge that Gold Medal gave me this month: make a baked treat using at least four ingredients from a list they provided (pumpkin, marshmallow, banana, chocolate chips, bourbon, sour cream, maple syrup, caramel, coconut, toffee, nuts, peanut butter, cream cheese, molasses, and cinnamon). I almost made some crazy spiked rocky road brownies, but couldn’t pass up the allure of the pumpkin. I think I made the right call!
Disclosure: This post was brought to you in partnership with Gold Medal Flour. Thank you for helping support the brands that keep me inspired in the kitchen.