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Pumpkin Whoopie Pies

One of my favorite parts of reading other blogger’s pages is checking out the “about me” sections of their blogs. It’s always so interesting to read how bloggers began cooking, how they decided to start and blog, and what else in life interests them. So when I was offered a copy of White Jacket Required: A Culinary Coming-of-Age Story written by Jenna Weber of the wonderful blog Eat Live Run I couldn’t wait to dig in!

The book follows Jenna as she graduates college and makes the decision to go to culinary school to fulfill her dream of becoming a food writer. The book allows the reader a deep dive into Jenna’s journey to follow her dreams while dealing with life along the way. Like me, Jenna seems to pinpoint specific times in her life by food that sticks out from that time period. Throughout the book, her story is peppered with delicious recipes from her childhood as well as recipes she developed through her career.

One of the recipes stood out to me: Jenna’s recipe for Pumpkin Whoopie Pies. I am pumpkin obsessed, and I have wanted to make whoopie pies for a while now but was always kind of intimidated by them. Jenna’s recipe seemed approachable so I took the plunge.

Pumpkin Whoopie Pies
I’m pretty sure whoopie pies can now be found basically everywhere but they originally hail from the Pennsylvania Dutch. (I gotta tell you, the Philadelphia area really has some awesome food. It’s no wonder I became a food blogger with all this inspiration surrounding me!) Whoopie pies are just cake-like cookies with creamy goodness sandwiched in between. They are oh so fluffy and just, well, make me happy.  So let’s see if I can do them justice..
Ingredients:
   Cookies:
  • 2 cups brown sugar
  • 1 cup canola oil
  • 1 can pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground white pepper
  • 1 1/2 teaspoons ground ginger
   Buttercream filling:
  • 1 egg white
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, divided
  • 3/4 cup shortening
Preheat your oven to 325 degrees. Line your baking sheets with parchment paper. Add the brown sugar and canola oil to a large bowl. Mix until well combined.
Add the pumpkin, eggs, and vanilla and stir until smooth.
Stir together flour, salt, baking powder, baking soda, cinnamon, cardamom, cloves, white pepper and ginger in a medium bowl.
Add to the wet mixture and stir until just combined.
If you have a piping bag, spoon the batter into a piping bag and pipe onto the prepared sheets. If not, spoon onto the baking sheets.
Bake for 10-12 minutes. Let cool completely. While waiting for the cookies to bake and cool, make the buttercream.
In a separate bowl, combine the egg white, milk, vanilla extract and 1 cup of powdered sugar. Using an electric mixer, beat on high until light and creamy. Add the shortening and the remaining cup of powdered sugar and beat until light.
Add the filling to one cookie and sandwich another cookie on top. Smooth the sides with a knife if desired.
Whoopie! I made whoopie pies! And they LOOK like whoopie pies!
I loved the addition of cardamom to the other traditional spices you find used with pumpkin. It added a little more of a floral aftertaste that I really enjoyed.
The cookies are so soft and chewy, perfect with the creamy center.
These were actually oh so easy to make and would be great for parties or just as a fun dessert after a family dinner.
 
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Pumpkin Whoopie Pies

Total Time: 45 minutes

Yield: 18 servings

Pumpkin Whoopie Pies

Ingredients

    Cookies:
  • 2 cups brown sugar
  • 1 cup canola oil
  • 1 can pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground white pepper
  • 1 1/2 teaspoons ground ginger
    • Buttercream filling:
  • 1 egg white
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, divided
  • 3/4 cup shortening

Instructions

  1. Preheat your oven to 325 degrees. Line your baking sheets with parchment paper. Add the brown sugar and canola oil to a large bowl. Mix until well combined.
  2. Add the pumpkin, eggs, and vanilla and stir until smooth.
  3. Stir together flour, salt, baking powder, baking soda, cinnamon, cardamom, cloves, white pepper and ginger in a medium bowl.
  4. Add to the wet mixture and stir until just combined.
  5. If you have a piping bag, spoon the batter into a piping bag and pipe onto the prepared sheets. If not, spoon onto the baking sheets.
  6. Bake for 10-12 minutes. Let cool completely. While waiting for the cookies to bake and cool, make the buttercream.
  7. In a separate bowl, combine the egg white, milk, vanilla extract and 1 cup of powdered sugar. Using an electric mixer, beat on high until light and creamy. Add the shortening and the remaining cup of powdered sugar and beat until light.
  8. Add the filling to one cookie and sandwich another cookie on top. Smooth the sides with a knife if desired.
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Comments

  1. I love, love, love pumpkin whoopie pies. I have a similar recipe for them on my blog, but with more pumpkin and a marshmallow filling. I crave and make them all the time, year round. Yours are quite a bit prettier than any I’ve made.

    Reply

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