Ok, ok, so I realize it’s not really “pumpkin season,” that time between Halloween and Thanksgiving where pumpkins are prominent in many a patch, front porch, and recipe. During the rest of the year they are not to be seen or heard from until fall comes round again. Unless you’re like me, and you have several leftover cans of the stuff staring at you woefully from your kitchen cupboard, begging to be used in one form or another.
I had many ambitious goals for pumpkin recipes this past fall. There was going to be pumpkin breads, cheesecake, and cookies, along with several new recipes for the classic pie. Unfortunately, time caught up with me and I think I just barely got around to baking up some pumpkin muffins, and these pumpkin pancakes. Hence the extra cans of pumpkin hanging out in my kitchen.
And so, with a few sad, lonely cans still staring at me from the cupboard, I decided that March is a perfectly acceptable month to eat some pumpkin. Especially when it’s a Saturday morning and I’ve got a pancake craving something fierce.
Hi there! It's Fall! Were you all aware of this? Because it sure did sneak up on me. I guess I should have had some warning considering all the pumpkin recipes that are floating around the internet. It seems like pumpkin is everywhere out there in the blogosphere! From breads, muffins and cakes, to flans, puddings and pies, to stews and curries, it's out there in all forms possible.
For my first pumpkin recipe of the season I wanted to make something I never had before. Something that was still full of pumpkin flavor but was more unique than the usual pumpkin quick breads and muffins. And if it could marry together that perfect combination of pumpkin and cream cheese, well then I would be a happy woman. So that's how these totally amazing pumpkin whoopie pies came to be.
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