Squash NDN Whoopie Pies with Maple Cream

News From Native California, Fall 2019 Issue

Celebrations and feasts are intrinsic to many California tribes in the Fall. It kicks off storytelling season as we begin preparing for the Winter—acorns are dropping, maybe the pepper nuts are having a good year, squashes are abundant, and gathering commitments are plentiful. If you’re gathering acorns for flour this dessert whips up very simply and you don’t have to worry about everything looking perfect, everybody will eat them immediately. They do not sit around. If you don’t have access to acorn flour but would like to try this, please reach out to me via email (s.calvosa@gmail.com) and I’ll send you a cup of acorn flour, and a cup of maple sugar. I order maple sugar online from Minogin Market (Ziibimijwang Farm, @ZiibiFarm on Facebook) and I’ll have plenty to share with you this Fall. And lastly, if you’re dairy-free I’ve included modifications. 

Makes about 16 small pies

Lookin like a SNACK.

Ingredients:

• 1 cup all-purpose flour

• 1 cup acorn flour

• 1 tsp baking powder

• 1 1/4 tsp baking soda

• 1 1/2 tsp. pumpkin pie spice

• 1/2 teaspoon salt

• 1/2 cup butter (or margarine), room temperature

• 2/3 cups honey

• 2 large eggs, room temperature

• 1 cup winter squash puree (you can use canned pumpkin, but not canned pumpkin pie filling)

• 1 tsp vanilla extract

• 4 oz cream cheese, at room temperature (or plain goat cheese to keep it dairy free)

• 6 tbsps butter (or margarine) room temperature

• 1-1 1/2 cups maple sugar (start with 1 cup and add more as needed)

Instructions

1. For cookies: Preheat oven to 325 degrees F. Line a couple of baking sheets with parchment paper, or use Silpats if you have them.

2. Sift flours, baking powder, baking soda, pie spice, and salt in a small bowl.

3. Beat butter and honey in large mixing bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each one. Add squash and vanilla extract; beat until smooth. Gradually stir in flour mixture until combined. Drop by heaping teaspoons onto prepared baking sheets.

4. Bake for about 13 minutes or until bouncy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

5. For cream cheese filling: Beat cream cheese, butter and 1 cup maple sugar in a bowl on medium speed until smooth and shiny. Add more sugar to taste. You may still have some small maple sugar crunchies in the filling but it’s so delicious, it’s kind of a bonus.

6. Spread filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.