I made pumpkin with choc chip and chocolate. I filled some of the chocolate with my favorite peanut butter icing.
Here's the recipe for the pumpkin gobs...
- 4 eggs
- 2 cups granulated sugar
- 1 1/2 cups oil
- 2 cups canned pumpkin
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 1 1/2 cups mini chocolate chips
In a large mixer bowl, beat eggs until mixed. Add sugar and beat until thick and lemon colored. Add oil, beating constantly. Sift dry ingredients together. At low speed, add dry ingredients alternately with pumpkin until mixed. Stir in chocolate chips. Drop by rounded tablespoonsful onto your favorite well seasoned baking stone. Bake @ 350 degrees for 12-15 minutes. I always change racks half way through baking time. Cool on wire racks. Sandwich 2 cakes together with filling. Wrap in parchment or waxed paper.
- 4 tablespoons flour
- 1 cup milk
- 1 teaspoon salt
Heat above ingredients to boiling, stirring constantly. Set aside to completely cool.
- 1/2 cup soft butter
- 1/2 cup crisco
- 1 cup granulated sugar
Cream until fluffy. Add 2 teaspoons vanilla and cooled mixture. Beat again until fluffy and then on low speed for 5 minutes.
A few notes for you...
- I only bake on stoneware. I love the results. Remember it does take a little while for the stonware to heat thoroughly so the first batch may take a fewf extra minutes.
- I always rotate my pans halfway through cooking.
- Refrigerate your cooked icing to make sure it is completely cool.
- I use a scoop for the batter. Sometimes I use a large one to make substantial gobs and other times I use a smaller scoop to make cute little gobs. The choice is yours, just adjust your baking time accordingly.
- I always double the filling recipe. It is just too good! It's excellent on graham crackers in the rare case that there is any left over.