Pumpkin Whoopie Pies

Ah, whoopie pies! Remember those? I mean what kid doesn’t think a cream-filled chocolate cake is good?  I saw a show on the Food Network last year regarding a business called Wicked Whoopies in Maine that makes the most amazing whoopies in the most amazing varieties. Hence, my inspiration for finding this pumpkin whoopie pie recipe:

Recipe: Pumpkin Whoopie Pies

Makes approx. 36 whoopies

Note: I have included two different filling versions below (a traditional whoopie filling and a cream cheese filling, you choose which one you like best):

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1-1/4 cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup pure pumpkin

1 teaspoon vanilla extract

TRADITIONAL WHOOPIE FILLING:

1 cup solid vegetable shortening

1-1/2 cups powdered sugar

2 cups marshmallow fluff (or you may substitude marshmallow creme)

1-1/2 teaspoons vanilla extract

CREAM CHEESE FILLING:

4 ounces cream cheese, softened

4 tablespoons butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees. Lightly grease or line four baking sheets with parchment paper.

2. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in medium bowl. Beat butter and sugar in larger mixing bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract, beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.  (Note: should make a total of 72 cakes). Bake for 10-13 minutes or until springly to touch. Allow to cool completely.

3. Traditional filling:  in medium bowl, beat shortening, and marshmallow fluff. Add in vanilla extract until well blended. Cream Cheese Filling: in medium bowl, beat cream cheese, butter, and vanilla. Gradually beat in powdered sugar until light and fluffy.

4. Spread a heaping teaspoon of filling onto flat side of one cake, top with flat side of second cake to make a sandwich. Repeat. Store in covered container in refrigerator.

  Hello sunshine!

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If you don’t feel like making whoopie pies, you can order from Wicked Whoopies and they will ship ’em to you! You have got to check out their jumbo wicked whoopies…holy cow…and they have red velvet whoopies…oh, heaven forbid. Here is their website: www.wickedwhoopies.com.

For those of you who would like a little history on the origins of whoopie pies, here’s a great article: https://whatscookingamerica.net/History/WhoopiePieHistory.htm.

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