As the Canadian Thanksgiving approaches, I have been anxious to try
this recipe for whoopie pies. Today was the day and I had so much
fun putting these together. It was much easier than I expected and
they are oh, so delicious.
All you will need is a whisk to mix all the ingredients ... how easy is that?
The batter is similar to cake batter, very fluffy but kept it's shape as
I dipped it out. I would recommend using a small
ice cream scoop with a release mechanism if you have one.
The cookies baked into a firm mound but stayed very tender.
I have two sizes of scoops so I made some dainty mini pies for the
PUMPKIN WHOOPIE PIES
with Cream Cheese Filling
1 ½ cups all-purpose flour
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. ground cloves
In a bowl, whisk together dry ingredients and spices; set aside.
1 cup packed brown sugar
½ cup vegetable oil
1 ½ cups canned pumpkin
½ tsp. vanilla
In a large bowl, whisk together brown sugar and oil until well
combined. Add pumpkin puree and mix well. Add egg and vanilla;
continue to whisk until smooth and well mixed.
Sprinkle flour mixture over pumpkin mixture and whisk
Using a small ice cream scoop with a release mechanism, drop dough
onto parchment-lined baking sheets, about 1 inch apart.
Bake in preheated 350° oven for 15 minutes or until a wooden
pick inserted into the center of cookie comes out clean.
Let cool before transferring to rack.
¼ cup butter or margarine, softened
4 oz. cream cheese, softened
1 ½ cups powdered sugar
½ tsp. vanilla
Beat butter and cream cheese until smooth. Add powdered sugar and
vanilla; beat just until smooth.
To assemble the whoopie pies, spread 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.
You can also use a pastry bag to pipe the filling onto the cookies.
Transfer cookies to a baking sheet, cover with plastic wrap
and refrigerate. Enjoy!
Yield: 12 large whoopie pies