Pumpkin Whoopie Pies

  • Serves: Makes about 14 whoopie pie sandwiches
  • Baking Temp (degrees F): 350
  • Views: 6172
  • Comments: 5


Whoopie Pies and photo by Orange Piggy © Sarah PhillipsCraftyBaking.com
Orange Piggy, Premium Member, Says: "Sarah, I baked these pumpkin whoopie pies and filled them with cream cheese filling. Yummy."

Sarah Phillips writes in the NY Times blog post: http://www.nytimes.com/info/cake/
Aug. 2, 2010 12:12 PM ET Gaining in popularity once again, the whoopie pie is not a pie at all, but is thought to have evolved in Depression-era New England and Pennsylvania Amish country from left-over cake batter, traditionally chocolate. Dropped onto a cookie sheet and spread into round circles a few inches in diameter, the batter bakes into a mound shape, with a flat side. Two mounds are matched and sandwiched together with a fluffy white frosting or marshmallow fluff in between.
— Sarah Phillips, founder,CraftyBaking.com, a baking advice and recipe site
COOKIE RECIPE HELP 

INGREDIENTS
Pumpkin Cakes:
3 cups (390 grams) unbleached all purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

1 cup (226 grams) unsalted butter, can use cold from the refrigerator
2 cups (410 grams) light brown sugar; can use 1 cup dark brown sugar, packed plus 1 cup sugar

2 large eggs, can use cold from the refrigerator
1 1/2 teaspoons vanilla extract

1 - 15 ounce (425 grams) can solid pack pumpkin; not pumpkin pie filling; can use Homemade Pumpkin or Hubbard Squash Puree (1 3/4 cups)

Vanilla Filling:
1/4 cup (55 grams) shortening or unsalted butter, room temperature
1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature
1 cup (115 grams) powdered sugar
2 teaspoons vanilla extract

1/2 cup (120 ml) light corn syrup

INSTRUCTIONS
For Pumpkin Cakes:
1. Position an oven shelf in the middle of the oven and preheat the oven to 350 degrees F (177 degrees C).
Lightly grease baking or line sheets with parchment paper or silpat mats.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

3. In the bowl of your electric mixer, fitted with the paddle attachment, cream the butter and sugar until ridges form in the mixture.

4. With the mixer on low, add the eggs, one at a time, beating well after each addition. Combine until the butter mixture is not shiny looking.
Scrape the side and bottom of the bowl.

5. With the mixer on low, beat in the vanilla extract and pumpkin puree.
Stop the mixer and crape the side and bottom of the bowl.

6. With the mixer on low, slowly add in the flour mixture at the side of the bowl, and mix just until incorporated.
Unclamp the mixer bowl and give the mixture one or two quick turns with a large rubber spatula, making sure you scrape the side and bottom of the bowl; there
should be no wisps of flour showing. 

7. Drop heaping tablespoons of the batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. Make sure they are evenly sized.
You can also use a small ice cream scoop to portion the cookie batter with.
SARAH SAYS: For best results, weigh each portion.

Smooth the tops of each portion, with moistened fingers or with the back of a spoon, lightly sprayed with vegetable oil.

Bake:
1. Bake for about 10 - 12 minutes or until the center is puffed and the cookies spring back (and feel spongy) when lightly pressed.

2. Remove from the cookie sheets and cool on a wire rack.

Filling:
1. Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the powdered sugar.

2. Increase the speed to high, and beat until light and fluffy, about 5 minutes.

3. With the mixer on low speed, add the vanilla extract and slowly drizzle in the corn syrup.

4. Continue to beat until the filling looks like soft mayonnaise.

To Assemble:
1. When cool, match up equal sized cakes. Take one from the pair and spread a heaping tablespoon of the filling on the flat side of the cake.

2. Top with another cake, and gently press to adhere.

STORAGE
The assembled cookies can be stored, covered, in the refrigerator for several days because of the cream cheese filling. Bring to room temperature before serving. Do not freeze them filled with cream cheese filling.

The unfilled Whoopie Pie halves can be stored at room temperature, well wrapped, for 2 to 3 days, the same as any cake recipe. They can be frozen for a month or more. Thaw at room temperature in their wrappers. Do not refrigerate.

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