Friday, December 12, 2008

Pumpkin Whoopie Pies

Castsugar included this recipe in her blog, and having epically (EPICALLY) failed my previous attempt at whoopie pies I was leery. I had gotten a recipe for something similar, chocolate whoopie pies with pumpkin filling. But I digress, I should probably explain what a whoopie pie is before I say how to make one.

I'd seen these things in the little bakeries and general stores in the town where my mom loves, I'd always wanted to get one but they seemed sort of intimidating. What I was seeing were these huge pies with a dubious looking white filling -- probably something shortening based, which I am staunchly against. Whoopie pies are an Amish dish, especially popular in that Western VA/Pennsylvania area. The original dish are two crumbly chocolate cookies with marshmallow fluff on the inside. So how could someone mess that up?

Apparently I can! My first attempt resulted in misshappen, almost bitter cakey cookies and runny, chunky filling. It was a nightmare. Then I found this recipe, which calls for pumpkin cookies and a regular icing filling. Sure enough, it worked out fine and these babies were a hit among each final exam study group.


3c flour
1 tsp baking soda
1 tsp baking powder
2 tbsp cinnamon
1 tsp ginger
1c sugar
1c dark brown sugar (I took 3/4c white sugar and combined with 1/4c molasses, shhh)
1c oil
1 can pumpkin (15 oz)
2 eggs
1 tsp vanilla

Preheat the oven to 350. Whisk together the oil, sugar and eggs. Follow with your spices and dry ingredients. Carefully spoon 1 tbsp gobs onto a greased baking sheet, you want them to be around "2-"3 in diameter and not too flat or too tall. Bake for 10-12 minutes, the cookies will be very soft and cakey so just let them cool completely.

3c confectioner's sugar
1 stick butter
8 oz cream cheese
1 tbsp cinnamon
1 tsp vanilla
1 tbsp maple syrup

Using an electric mixer, cream all of the ingredients together until light and fluffy. I just used a rubber spatula to spread it onto one side of the cookie, but a lot of people like to use a piping bag because it looks a little more sophisticated. Just sandwich them up, and you've got whoopies! I kept mine in freezer bags in the fridge because of their moist consistency, I would definitely recommend storing them this way.

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