Keeping with the “All Things Pumpkin” time of year I thought I would share a recipe with you that is a variation on an old family favorite.
Traditionally, Whoopie Pies are a chocolate cake “cookie” with a marshmallow cream filling. This recipe may actually be better than the traditional chocolate Whoopie Pies I usually make. I say that because I’m not all that crazy about chocolate and absolutely LOVE pumpkin anything. Here is the recipe in case you’d like to try it. They only take about 10 minutes to mix up. Total time is approximately 45 mins. including cooling time. The recipe makes 2 dozen filled pies.
Pumpkin Whoopie Pies
2 eggs
1 C. veg. oil
1 1/2 C. solid pack pumpkin
1 tsp.vanilla
2 C. brown sugar
3 C. all purpose flour
1 1/2 TBSP. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Filling:
2 TBSP milk
1 egg white
2 C. confectioners sugar
3/4 C. crisco
To make cookies:
Preheat oven to 350. Grease cookies sheets or line with parchment paper.
In a large bowl beat brown sugar and veg. oil. Add egg and pumpkin. Beat well. Add vanilla. Sift dry ingredients together and slowly add to wet ingredients. Do not over mix.
Drop batter by heaping tsp. onto cookie sheets. I use a cookie scoop to make the most uniform cookies possible. Bake at 350 for 10-12 minutes.
Cool completely on wire rack.
Meanwhile beat egg white. Add milk. Add 1 C. confectioners sugar. Add crisco. Add remaining sugar. Beat until fluffy. Fill two of the cookies to make a “sandwich”
When cookies are completely cooled fill with frosting. Store in airtight container. If you won’t finish this batch of Whoopie Pies up within 3-4 days I would put them in the freezer. They freeze quite well and are great to have on hand when you want a “snack” but don’t want to go through the trouble of baking something. I hope you enjoy these little gems as much as our family does!
~ Sue