Pumpkin Whoopie Pies

Posted on: October 13th, 2014 by goodpumpkins



1 egg 
3 cups brown sugar 
1/2 cup oil 
2 cups pumpkin purée 
1 tsp vanilla 
3 cups flour 
1 tsp cinnamon 
1 tsp ginger 
1 tsp cloves 
1 tsp salt 
1 tsp baking soda 
1 tsp baking powder  

For batter, beat egg, brown sugar and oil. Add remaining ingredients and mix 
until smooth. Drop by the spoonful (about 1 teaspoon of batter) on greased 
cookie sheets. Bake at 350F for 10-12 minutes. Cool slightly and then remove 
them from the cookie sheet. Cool completely. 

Two options for filling: 

Option One: 
Browned Butter Icing: 
1 cup butter 
4 cups icing sugar 
1 tsp vanilla 
1/4-1/2 cup hot water 
Melt butter in a medium saucepan and continue cooking over medium-high heat.  
until butter has turned a golden brown and smells wonderful. Remove from heat. 
Pour hot butter into a mixing bowl and add icing sugar and vanilla. Add a 
small amount of the hot water and then beat until smooth, adding more hot 
water as needed to make the icing of spreading consistency. It may seem 
slightly runny, but it will harden as it cools; While the icing is warm, 
spread half of the cookies with icing and top with another cookie, sandwich 

Option Two: 
Cream Cheese Filling: 
8 oz. Package cream cheese, room temperature 
½ cup softened butter 
3 cups icing sugar 
1 teaspoon vanilla 
Mix together ingredients. Spread on half of cookie and top with another 
cookie, sandwich style. 

Store cookies in an airtight container. May be frozen. Makes 20-25 whoopie 

Spaghetti Squash

Posted on: October 12th, 2014 by goodpumpkins

1.  Bake spaghetti squash as directed in previous recipe “Baking Squash and Pumpkins”.

2.  Saute in olive oil any vegetables: peppers, onions, garlic, mushrooms, zucchini, celery, carrots, or whatever you like to eat.  Add spices of one or more of basil, cilantro, oregano, parsley.  Saute 5-10 minutes until vegetables are tender.

3.  Pour over spaghetti squash that has been scooped onto a plate.

4.  Can top with parmesan cheese or serve meat on the side.





Pumpkin Loaf

Posted on: September 8th, 2014 by goodpumpkins

Pumpkin Loaf and MuffinsThis delicious recipe, is perfect for this time of year.

Mix together in a large bowl and make a well:

  • 1½ cups flour
  • 1½ cups whole wheat flour
  • 1 cup wheat germ
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon each ground ginger, nutmeg, cloves

Add in to well:

  • 2½ cups cooked and puréed pumpkin
  • 4 eggs
  • ½ cup oil
  • ½ cup pecans or other nuts (optional)
  • 1 cup raisins or chocolate chips

Mix just until all the dry ingredients are moistened.

Pour batter into two greased 9×5 inch loaf pans. Bake in preheated oven at 350°F until toothpick inserted in centre of loaf comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto a wire rack to cool completely before slicing.


Muffin variation: Pour batter into greased muffin tins. Bake 15 minutes.

Baking Squash and Pumpkins

Posted on: August 27th, 2014 by goodpumpkins

Baking SquashThere are many ways that our customers cook their pumpkin or squash, here is our favourite method:

  1. Wash squash or pumpkin and place on baking sheet that has a lip to catch any liquid that is released during baking.
  2. Pierce the skin with a fork 3 or 4 times.
  3. Bake in oven at 350ºF for an hour (depending on size of squash or pumpkin). Fork can easily be inserted when done.
  4. Cut in half and scoop out seeds.
  5. Scoop out flesh of squash or pumpkin and pureé in food processor or with a masher or cube it. If it is spaghetti squash the flesh will be stringy and ready to eat in that form.