“According to food historians, Amish women would bake these and put them in farmers’ lunchboxes. When farmers would find these treats in their lunch, they would shout “Whoopie.” (History of Whoopie Pie)
Interesting story, wouldn’t you say? In my continued obsession with pumpkin, as I think I’ve said ten thousand times already, I came across a recipe for pumpkin whoopie pies and knew that I had to make them. I’ve made many oreo type cookies before, put never whoopie pies. It was a very big event – Charlotte had never had a whoopie pie before and I planned my entire Friday afternoon around making them. The cakes themselves are very easy to make. I didn’t even need to take out the mix master. I didn’t have all the right spices, so I supplemented what I had for what the recipe called for. Added a bit more cinammon then needed and then used two tablespoons pumpkin pie spice instead of ginger and nutmeg. This has been one of my favorite pumpkin recipes so far because it has so many spice in it, you taste that spicy/pumpkin taste much more, as least in my opinion.
The icing for the center was super easy and adding a bit of cinnamon adds to the whole idea of pumpkin pies. I love cream cheese frosting. Butter frosting is great and all, but cream cheese is just a bit more refreshing in my opinion and lighter as well. Of course, being impatient as always, I only refidgerated them for about 20 minutes before taking them out. They were good, but when I ate one after it had been in the fridge for a few hours, it was heavenly. Something about the icing hardening up a bit and the cakes being more firm made it amazing. The recipe said it would only make 12, but I got closer to 20. I didn’t think that the cakes were too small, but I guess I could have made them bigger and then had fewer total whoopie pies. Oh well. As usual, the smell that the cakes sent out from the oven were delightful. I really don’t think that there are many things in the world that smell better than pumpkin baking.
PUMPKIN WHOOPIE PIES
(Adapted form MarthaStewart.com)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger (As I said, I used pumpkin spice instead of ginger and cloves)
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
1) Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2)In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3) Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4)Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.
5) Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.