Or maybe a better title, GIANT PUMPKIN SPICE OREO COOKIES, what do you think?

Steemians!  Are you there?!!  Here's No. 7 in my Pumpkin Recipe Series.  Another food photo shoot and recipe, let's hear it for No. 7!  Are you ready?!!

All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G,  ALL CONTENT IS MINE AND ORIGINAL! Any doubts, please refer to my INTRO post(s)   

PUMPKIN RECIPE SERIES:

No. 1  GNOCCHI WITH BEER PUMPKIN CHEDDAR SAUCE AND PEAS

No. 2  PEANUT BUTTER PUMPKIN YELLOW CURRY PITA TACOS

No. 3  MALTED PUMPKIN CAKE LAMINGTONS DIPPED in CHOCOLATE

No. 4   WHOLE WHEAT PUMPKIN PANCAKES WITH MAPLE CINNAMON BUTTER & HONEY 

No. 5    MINI PUMPKIN HONEY WALNUT PIE TASSIES  

No. 6   PUMPKIN PIE FRENCH TOAST WITH KAHLÚA VANILLA SYRUP

Who out there loves Whoopie Pies?!

What could be better than whoopie pies?. I mean, they are basically portable and way less messy pieces of cake with frosting in the middle. The cookies are soft and the filling is sweet and creamy. And these are filled with a Kahlúa buttercream

If you haven’t ever had Kahlúa then you need to remedy that problem immediately.

But anyway, pumpkin season is the best, am I right? I mean, c’mon, we’re talking pumpkins here. Pumpkin time means the holidays are near!!. Okay, and I know I don’t actually have the big orange pumpkins here in Chile but they still remind me of Autumn in the states and it would be pretty hard to forget all the memories and excitement they bring back from having grown up there. 

So I have tried this recipes a few different ways to find that perfect whoopie texture that makes the perfect pie. And I kept coming back to my original favorite. Sometimes you have to follow the motto ‘if it ain’t broke, don’t fix it,’ one of my Dad’s favorite sayings. I’m talking to myself here because I think it’s pretty obvious I have a glitch about changing everything into something new and I should just chill out sometimes.

RECIPE 

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: 18 - 20 pies

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 cup pumpkin puree
• 2 cups all-purpose flour

Buttercream:

• 1/2 cup (1 stick) butter, softened
• 4 cups powdered sugar
• 3 tablespoons milk
• 2 tablespoons Kahlúa
• 1 teaspoon vanilla extract
• 1/4 teapspoon salt

Instructions

1. Preheat oven to 350 degrees F (180 C) and line a baking tray with parchment or silpads. Beat butter and sugars together in bowl of stand mixer until creamed. Add egg and mix well, then add all remaining ingredients except flour and mix until combined. Add in flour one cup at a time while mixing until dough is smooth.
2. Use a scooper to drop small balls of cookie dough about 2 inches apart on prepared pan. Bake for 8 - 10 minutes until edges are beginning to darken. Remove from oven and cool for at least 15 minutes before making pies.

Filling:

1. Beat butter in the bowl of stand mixer fitted with whisk attachment until creamy smooth. Add powdered sugar one cup at a time and beat after each addition until mixed. Pour in milk while mixing on low speed, then Kahlúa, vanilla, and salt. Beat on high for about a minute until fluffy. Use a dull knife or spoon to spread filling between 2 cookies to make pies. Serve immediately or store in an airtight container.

PUMPKIN RECIPE SERIES:

No. 1  GNOCCHI WITH BEER PUMPKIN CHEDDAR SAUCE AND PEAS

No. 2  PEANUT BUTTER PUMPKIN YELLOW CURRY PITA TACOS

No. 3  MALTED PUMPKIN CAKE LAMINGTONS DIPPED in CHOCOLATE

No. 4   WHOLE WHEAT PUMPKIN PANCAKES WITH MAPLE CINNAMON BUTTER & HONEY 

No. 5    MINI PUMPKIN HONEY WALNUT PIE TASSIES  

No. 6   PUMPKIN PIE FRENCH TOAST WITH KAHLÚA VANILLA SYRUP

 AND A HUGE MASSIVE SHOUT OUT TO @rigaronib for designing my logo!!!! 

I am always open to feedback, and would love to know how you feel I could do better and please do not forget to

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