It’s early October and pumpkin season is finally here again. You see evidence of it everywhere - in ice cream, in coffee, and even in potato chips! But if you’re a beer or cider drinker, you know that Fall brings a myriad of pumpkin flavored potables, which are actually perfect additions for making dessert.

####Pumpkin Cider

I’m a New Englander, and nothing gets more New England (dessert-wise) than whoopie pies. Pumpkin whoopie pies are a seasonal favorite, but adding pumpkin cider to the mix actually makes the cakes amazingly light. If you’re use to eating whoopie pies from a package, these fresh ones will knock your socks off. They’re fresher tasting and not cloyingly sweet. The cakes are soft, and the cream cheese filling is light and airy.

###Directions

####1. Preheat oven to 350 degrees Fahrenheit.

####2. In a bowl, combine dry flour, baking soda, baking powder, salt, and pumpkin spice. Set aside.

####3. In a mixing bowl, combine wet ingredients.

####4. On medium speed, mix wet ingredients until all combined.

####5. On low speed, mix in dry ingredients.

####6. Using a 2-ounce scoop, scoop batter onto a sheet pan with parchment two inches apart.

####7. Bake for about 15 minutes until cakes spring back to the touch. Set aside to cool.

####8. Meanwhile prepare your cream cheese filling by beating heavy cream to stiff peaks.

####9. Then using the whisk attachment on medium high speed, beat the cream cheese, butter, sugar, and salt for 2 minutes. Fold in whipped cream.

####10. Fill piping bag with cream cheese filling.

####11. Pipe cream cheese filling onto one side of whoopie pie, leaving a half inch space from the edge.

####12. Top off the whoopie pie and enjoy.

Ingredients

(Makes 6-8 whoopie pies)

For Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1 1/2 cup pumpkin, pureed
  • 1/2 cup pumpkin cider beer
  • 1 large egg
  • 2/3 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For Cream Cheese Filling:

  • 3/4 cup heavy cream
  • 6 ounce cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • Pinch of salt