Pumpkin Whoopie Pies With Cream Cheese Filling

Tuesday, September 30, 2014
So rich in flavor, a perfect whoopie pie. This filling is just subtle sweetness and lovely smooth and creamy filling with a chocolate kick

these are pumpkin whoppie pie baked with a cream cheese and chocolate chip filling

Pumpkin Spice

The cookies are full of delicious pumpkin and spice with a delicious cream cheese filling.

The chocolate chips give these cookies just the right amount a sweetness and a great combination of flavors.

These pumpkin whoopie pies just shout fall!

these are pumpkin whoppie pie baked with a cream cheese and chocolate chip filling

Cream Cheese Filling

I just love the combination of cheese in these cookies, they are so smooth and creamy and the perfect filling with pumpkin.

These cookies are a must make with sugar pie homemade pumpkin roasted, or you can use canned.

these are pumpkin whoppie pie baked with a cream cheese and chocolate chip filling

Pumpkin Whoopie Pies With Cream Cheese Filling Pin for later

these are pumpkin whoopie pie baked with a cream cheese and chocolate chip filling


Use parchment paper to bake them on.

Do not over bake the cookies or they will be dry.

Store them in air tight container or freeze and take out a few at a time.

You can make them any size you want.

I use a melon ball scoop to make them the same perfect sizes.

these are pumpkin whoppie pie baked with a cream cheese and chocolate chip filling

Pumpkin Whoopie Pies With Cream Cheese Filling

These Pumpkin whoopie pies are very easy to make.

The kids love them, and you can even tint the filling orange for Halloween for a nice treat.

They go great with apple cider or hot cocoa.

these are pumpkin whoppie pie baked with a cream cheese and chocolate chip filling

Baking The Pumpkin Whoopie Pies

These have the best aroma throughout the house while baking.

The pumpkin and spice make a great cookie to bake if you are trying to sell your home.

They sure are the perfect smell of fall with cinnamon and spice.

Check out my Halloween Roundup of Great Fall Treats!

pies, pumpkin, whoppie, cream cheese, chocolate chips, cookies, cookies
cookies, dessert, cookie
Yield: 24
these are pumpkin whoppie pie baked with a cream cheese and chocolate chip filling

Pumpkin Whoopie Pies With Cream Cheese Filling

prep time: 10 mins cook time: 13 minst otal time: 23 mins

These are delicious fall pumpkin filled whoopie pie cookie. The filling is cream cheese and chocolate chips. The cookies are a delicious addiction I make every year.


1 1/4 cups plus 2 tablespoons  flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1 stick of unsalted butter, at room temp
1/2 cup sugar plus 2 tablespoons
1 tablespoon molasses
1 teaspoon vanilla 
2 large eggs
1/2 cup plus 2 tablespoons  fresh sugar pie pumpkin puree or 1/2 canned pumpkin
1/4 cup milk

Cream Cheese Chocolate Chip Filling
4 oz. marscapone or cream cheese, softened
4 tablespoons butter, softened
2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 cup mini chocolate chips


Preheat oven to 350 degrees.Place all dry ingredients (except sugar) together in a  bowl.

Using an industrial power mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition. Add fresh pumpkin puree.

Mix in dry ingredients  alternately with milk till well blended and smooth around 35 seconds on a heavy duty mixer.  Line large baking sheets with parchment paper. Drop dough by rounded teaspoon onto prepared sheets, spacing 2 inches apart, mold them with your fingers dipped in flour to be perfectly rounded and slightly flatten with finger tips.

Bake for 11 to 13 minutes, or till set in the middle of the cakes.  Cool completely on wire racks before filling.

To make the filling, beat cream cheese and butter together on medium speed until well blended. Add sugar and spices, fold in chips.
Fill each  cooled whoopie pie with filling and sandwich together. 
fat (grams)
sat. fat (grams)
carbs (grams)
net carbs
protein (grams)
sugar (grams)
Created using The Recipes Generator

More Pumpkin Recipes?

Pumpkin Whoopie Pies With Cream Cheese Filling Pin for later

these are pumpkin whoopie pie baked with a cream cheese and chocolate chip filling


Sausage Pepperoni Peppers Mushroom Calzone Recipe

Monday, September 29, 2014

These are our most favorite game day foods or for all and any occassions. Perfect stuffed breads for all your family and party needs. These stuffed breads are filled with our favorites, sauteed sausage, peppers, mushrooms and pepperoni. You can tailor these to your family favorite pizza toppings and use what you like to fill these with. I will give you a list of suggestions below.

The cheese oozing out of these is the best part
for me, the more cheese the happier I am! The meat enhances the flavors from the oils it secretes.

Sausage Pepperoni Peppers Mushroom Calzones

Make your own dough or use store bought click here for my recipe
I used 1 pound for each calzone.

Filling (Double for two calzones):
1 pepper sliced into thin strips
1 8oz package mushrooms
1 pound sausage loose cooked
8 slices of pepperoni 
1 clove minced garlic
8 slices mozzarella cheese
4 slices provolone cheese
olive oil
grating cheese
black pepper

Saute the sausage in 2 tablespoons olive oil until the pink is gone. Add the peppers and garlic cook 1 more minute. Drain oil.

Roll out the first dough to 1/4 inch thick but not too thin so your filling doesn't seep through.
Add half the cheese on the bottom, sausage filling and then pepperoni and more cheese on top. Drizzle the dough with olive oil. Sprinkle  tops of dough with grating cheese, garlic minced and freshly ground pepper. Bake in a hot oven of 400 degree until browned on top.

Optional filling ingredients: chopped onions, chopped olives, hot peppers, crushed meatballs, ham and pineapple, shrimp, thinly shaved eggplant, fresh spinach, tuna, chopped tomatoes, sliced zucchini, chopped broccoli, shredded cheddar.

Use the combinations of vegetables and meat you like together for the filling. Basically meats,vegetables and cheeses holds it together.

Escarole Chicken Noodle Vegetable Stoup Recipe

Sunday, September 28, 2014

I don't care what you put in the pot I love soups like these. No it's not a typo, it's called Stoup. Stoup is a soup and stew combination because it's so thick and hardy. This is so full of vegetables and really thick, just perfect for those cooler days when you need something to warm you up that's also comforting but still be a whole filling meal.


Mom's Peach Cobbler Cake Recipe

Friday, September 26, 2014

This is a delicious upside down peach cobbler. The cake is made from scratch. You can use fresh or canned peaches and even pie filling, for this peach cobbler. Mom made the best cobblers and this is my go to recipe. I love how versatile it is and use this as the basic recipe to change it up for the fruit seasons upon us. This is the perfect cake recipe to match up with the fruits you love and peaches were one of my favorites I can keep summer alive all year long baking this cobbler for dessert.

this is how to make a peach cobbler from homemade pantry items. This peach cobbler has a homemade cake base with a delicious peach pie filling on top with a garnish of whipped cream


Italian Chicken White Bean and Spinach Soup Recipe

Friday, September 19, 2014
Comforting soup to soothe away all your cares in the world. This not only smells wonderful while it's cooking it really makes you feel better no matter what your mood is. It's my go to soup. Great flavors great results every time! 

It's optional to add pasta shown here is
 Orecchiette macaroni boiled after the soup is done and added last. Enjoy!

Chicken Bean and Spinach Soup Recipe

1 tablespoon olive oil
1 tablespoon butter
3 cloves minced garlic
1 cup finger carrots
1 28 ounce plum tomato chopped
1 onion chopped
1 8oz package mushrooms
6 cups chicken broth
2 cans cannellini beans rinsed
1 tablespoon each oregano, parsley, garlic powder
1 bag 10 ounce fresh spinach
black pepper and salt to taste
1/2 cup Parmigiano Reggiano cheese
3 slices Pancetta cooked and crumbled
3 cups boiled cubed chicken breast

Place everything in the a large dutch oven pot except for cheese and simmer until vegetables are tender. Garnish with cheese. If you would like to add pasta, boil any kind to package instructions and add at the end of cooking the soup. 
+claudia lamascolo  Author


Best Bread Pudding with Bananas Recipe Video

Wednesday, September 17, 2014

Oh course everyone thinks they have the best recipes right? Well if you make it often it must be a best recipe in my book. We make this very often not only for our family but it's the most asked for whenever we need to bring a dessert for gatherings. I am not quite sure if it the topping sauce or the actual bread pudding they love so much. We have three topping versions we use for the end garnishings. Read on for the recipes.

I always find that using riper bananas enhance the flavors immensely, however greener bananas have less calories from what I have read on the internet who knew? I am not sure you should care after you see these ingredients! (Smile)

Best Bread Pudding with Bananas Recipe Video

3 tablespoon butter, cut in small pieces
4 small  ripe bananas, finely chopped
1 cup brown sugar or white sugar more for the top
4 to 5 cups of torn Italian day old bread
2 cups half an half
1/2 cup heavy cream
4 eggs beaten
1 tablespoon vanilla, rum or kahlua
Pinch of salt
1/2 teaspoon or more to taste ground cinnamon

pinch of nutmeg optional



Hot Fudge Sauce or Caramel Sauce or Whiskey Sauce recipe below
Whipped Cream


In a medium bowl add the chunky bananas, half an half, heavy cream, cinnamon, eggs, flavorings of choice, salt.
 In a large buttered casserole dish place place the butter and put into a 350 degree preheated oven to melt, remove. Place the pieces of torn bread on the bottom into the butter then pour the mashed bananas mixture over the bread,set aside for 10 minutes.

 Sprinkle with cinnamon and nutmeg, dot with some melted  butter more white or even brown sugar. Bake for 45 minutes or more till set in the middle the knife will come clean when inserted on 350 or till browned nicely on top.

Serve with hot fudge sauce or caramel sauce homemade or purchase ice cream toppings then add whipped cream to the top.

Hot Fudge Kahlua Sauce

1 can condensed milk (14 ounce size)
2 squares unsweetened chocolate chopped
dash of salt
1/3 cup water
1/2 teaspoon vanilla
1 tablespoon Kahlua
In a double boiler or microwave, combine the milk, chocolate and melt over boiling water. Stir until chocolate melts and mixture thickens. Remove from heat, stir in water. Cool add the vanilla and Kahlua.

Caramel Rum Sauce The Adult Version (leave the rum out for the kids version)

1 cup brown sugar

1/2 heavy cream
1 tablespoon cornstarch
1 tablespoon butter
2 teaspoons rum flavoring or liqueur
Bring to boil. Add rum. Cool several hours in refrigerator .

Whiskey Cream Sauce:

1/2 cup heavy cream
1 stick butter
1/2 cup sugar
1/4 bourbon

Combine all ingredients in a small saucepan, come to a slow boil. Remove serving hot  and pour over pudding.

Snickerdoodle Peanut Butter Chip Brownies

Sunday, September 14, 2014

These taste a lot like snickerdoodle cookies with peanut butter in the center.  The cinnamon sugar compliments the peanut butter perfectly. Paired off with coffee and tea they're a great match. Reminds me like a coffee cake in texture. They're a dense like  scratch cake. I really think they became a favorite with the kids when they were little. After they cooled I added the extra chips on top for garnishing these are perfect for any type of travel as they will hold up well. They also freeze great. 

Snickerdoodle Peanut Butter Chip Brownies

Beat together:

3/4 cup butter
3/4 cup brown sugar
3/4 cup white sugar

Beat together sugars and butter with an electric mixer until light around 3 minutes.


2 eggs beating until smooth
2 teaspoons vanilla

Gently blend in:

1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 1/3 cups flour


1 cup peanut butter chips
cinnamon and sugar mixture (2/3 cup sugar to 3 teaspoons cinnamon)

Line a brownie pan with parchment or heavily grease. Preheat oven to 350 degrees.

Spread a thin layer of batter on the parchment paper. Sprinkle with cinnamon and sugar to cover that layer, then add the 1 cup peanut butter chips. 

Spread the remaining batter over the top. Sprinkle with more cinnamon sugar mixture.

Bake around 20 to 25 minutes do not overbake these will end up dry. Cool, cut into squares.

Pineapple Turnover Recipe

Sunday, September 7, 2014
Here a quick easy recipe if you like pineapple. These can be served warm or cold and perfect to pack in lunches. Easy to make and easy to transport. Use homemade pie crust or store bought ingredients for even a quicker dessert.

Crushed canned pineapple or fresh chopped in fine small chunks, then drained
pineapple apricot preserves
homemade pie dough or store bought
milk and sugar

Optional frosting: Powdered sugar and water mixed 

Roll into rounds, place two to three tablespoons of filling to a 9 inch round pie crust. Spread with preserves. Fold over. Press the edges with the tines of a fork.  Pierce tops of dough with a fork. Brush with milk and sugar.  Bake at 400 degree hot oven until lightly browned. Drizzle with frosting if you like.
+claudia lamascolo  Author

Sausage Mushroom and Peppers Cabernet Sauce Recipe

Wednesday, September 3, 2014
This is the perfect sauce to start off any meal, whether you make this in a covered sandwich, over pasta, rice or even over a baked potato.

No matter what you can really just eat this right out of the dish then spoon it the bowl sopping up the sauce with a wonderful bakery favorite bread.

Either way, you will be very pleased on this wonderful blend of flavors if you're an Italian sausage lover.

I love this tossed over penne pasta or rigatoni. My son loves it in a sub roll baked with garlic bread and topped with mozzarella on top.

Rice and potato lovers you're also in for a treat!

Great over cooked pasta or choice of rice, mashed potatoes or serve in a covered sandwich.

this is a big pot of sausage, peppers and mushroom sauce to go over a pasta or pizza

Sausage Mushroom and Peppers in Cabernet Sauce Recipe

Bell peppers 3 or 4 sliced and cleaned

2 lb of Italian hot or sweet homemade or store-bought sausage cut in bite-size pieces or leave in larger links for sandwiches

2 pounds pureed plum tomatoes or canned whole tomatoes pureed

1 pound baby Bella mushrooms or whatever kind you like

olive oil

1/2 cup Cabernet wine or water

4 whole cleaned garlic cloves

Optional toppings: grating cheese, chopped parsley, chopped Kalamata olives, minced prosciutto, mozzarella, chopped pepperoni, crumbled feta cheese

Serving suggestions: Cooked pasta to package instructions, cooked rice to package instructions, sub or hard rolls adding melted cheese. Cooked potatoes.

In a large saucepan 5 quart, saute the sausage in 3 tablespoon olive oil until browned on both sides around 10 minutes.

Add the garlic, peppers, and mushrooms.

Saute for around 2 to 3 minutes. Add the tomatoes, wine and simmer on low for around 1 1/2 hours, adding water if needed.

this is a big pot of sausage, peppers and mushroom sauce to go over a pasta or pizza

Nutella Frangelico Cookies and Cream Ice Cream Video Recipe

Monday, September 1, 2014

Oreo chocolate cream stuffed cookies  plus spread with Nutella is a combination you will love if you're a Nutella fan like we are. We also love the hazelnut taste of Frangelico a light liqueur imported from Italy, it gives the perfect flavors to make this the most delicious frozen confection and dessert you will ever want to make!

Nutella Frangelico Cookies and Cream Ice Cream Recipe

1 cup chilled whole milk
1 cup sugar
2 tablespoons or more to taste of Frangelico or Kahlua Liqueur
2 cups chilled heavy cream
chocolate stuffed Oreo creme cookies

Mix the sugar, milk, cream and Kahlua in a bowl and whisk until well blended. Freeze for at least 1/2 hour.
In the meantime, spread the chocolate stuffed Oreo's on one side with Nutella. Place on a large sheet of wax paper. Fold over the wax paper and smash the oreo's into bite size pieces and set aside.

Place the cold mixture from the freezer into your ice cream maker and proceed to your booklet instructions for your ice cream maker.

Around 25 to 30 minutes later, fold in the cookie bits spread with Nutella and mix.

Pour into your freezer container and freezer at least 3 hours before serving.