Pumpkin Spice Lattes

One of my many favorite things about fall are Pumpkin Spice Lattes. I rarely visit Starbucks (aside from the occasional treat after a bad call, or going into a long shift), but in the fall, I have a hard time staying out. And of course, the Pumpkin Spice Latte is even more expensive than their regular flavored lattes - I think I spent almost $5 on a medium when it was released earlier this fall - OUCH!

I've tried various DIY versions over the past few years, and I've always been disappointed. They've always been gritty from the spices, or the pureed pumpkin, added directly to the latte, adds a funky taste or texture. This year, I found the recipe for a pumpkin spice syrup on Tastespotting, and I knew it would make the difference!

I had some difficulty finding pureed pumpkin - I ended up getting the last can of organic pumpkin at a local coop. Even though it was about twice the price of a can of Libby's, all of the ingredients for a batch of this syrup still cost less than the price of one latte. (And, I have enough pumpkin for a few more batches.)

I'm not going to give the directions on making a latte - everyone has different machines & preferences for espresso to milk ratio. I will be giving the recipe for the syrup - use as you would use any other flavor syrup.



PUMPKIN SPICE SYRUP (Adapted from Confections of a Foodie Bride)
Makes approx 2 cups of syrup

1 1/2 cups water
1 1/2 cups sugar
5 cinnamon sticks
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
1/4 cup canned pumpkin (NOT pumpkin pie filling)

Cook sugar and water in a small pot over medium heat until the mixture is completely clear.

Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.

Allow mixture to cool for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. (Straining will be slow due to the pumpkin)

Keep syrup in the fridge.

Use 1-2 tablespoons in your favorite latte recipe.

ENJOY!

Pumpkin Whoopie Pies

I've been wanting to make something "pumpkin" all fall. When I recently started my new rotation in the hospital, I was soon asked when the pumpkin treats would appear on my blog. Sadly, it isn't until Thanksgiving day that I finally post something. (However, my colleagues will be getting to enjoy these treats as I am bringing them in to share while I'm on call.)

This recipe also let me finally try my hand at whoopie pies - but in a very miniature version! These are bite sized (although a large bite!), making it easy to find room to enjoy one without feeling overly stuffed. It also means they are very easy to share with lots of friends & family!



PUMPKIN WHOOPIE PIES (Adapted from The Novice Chef, originally from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Makes about 8 dozen bite sized whoopie pies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup white sugar
1 cup dark brown sugar, firmly packed
1/3 cup canola oil
2/3 cup natural apple sauce
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Mix the flour mixture and the pumpkin mixture together. Pipe the dough onto the prepared baking sheets, about 1 inch apart. (No tip used, just the bag. Mine were about the size of a quarter)

Bake for 8-12 minutes (depending on the size), until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.


Maple Cream Cheese Filling

3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar, maple syrup and vanilla and beat until smooth.




To assemble:
Turn half the cooled cookies upside down. Pipe filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for at least 30 minutes to firm before serving. Best served cold.

ENJOY! Happy Turkey Day!