Those of you who did not grow up near Pennsylvania Dutch country or in Maine may not be familiar with a staple of my childhood known as the whoopie pie. Earlier this year,
The New York Times reported that whoopie pies were "having a moment" on the national culinary scene, but if these delectable goodies have not yet migrated to your neck of the woods, don't fret--they are as easy to make as they are fun to eat! I made my first-ever batch over the weekend, and they were surprisingly simple and tasted just like the ones I buy from the Amish produce stands back home. Though the most common whoopie pies are chocolate, I opted for a popular seasonal variation--pumpkin! Enjoy.
(Adapted from
this recipe.)
Makes about one dozen large whoopie pies or two dozen mini pies.
For the cookies:2 cups packed dark brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon pumpkin pie spice
1 extra teaspoon cinnamon
For the filling:3/4 cup vegetable shortening
2 - 2 1/2 cups confectioners sugar (sifted to remove any clumps)
2 tablespoons cold milk
1 teaspoon vanilla extract
1 egg white*
Directions:1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. In a large bowl, combine the vegetable oil and brown sugar. Stir in the pumpkin, eggs, and 1 teaspoon vanilla extract until well combined. In a medium bowl, sift together the flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon. Add the flour mixture to the pumpkin mixture in thirds, mixing thoroughly after each addition.
3. Using either a large (for large pies) or small (for mini pies) spring-loaded cookie dough scoop, drop dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes (or until lightly pressing the tops of the cookies does not leave an indentation). Carefully remove cookies to a cooking rack or parchment paper and allow to cool completely.
4. While the cookies cool, make the filling. Beat the shortening until creamy, then add one cup of confectioners sugar and beat until well combined. Stir in the milk and 1 teaspoon of vanilla. In a separate bowl, beat the egg white (if using) until stiff peaks just start to form. Gently fold the egg white into the shortening and sugar mixture. Add the remaining cup to cup and a half of sugar (depending on desired consistency and sweetness) and beat until light and fluffy.
5. To make the pies, place a dollop (about a heaping tablespoon) of filling on the flat side of one the cooled cookies and place another cookie (flat side down) on top. Pies should be individually wrapped in plastic or parchment paper and will last about a day at room temperature, 3 days in the refrigerator, or about a week in the freezer. If freezing, loosely pack the individually-wrapped pies in an airtight container. They are great for gifts, party favors, or breakfast :)
*The raw egg white can be omitted if desired. It just adds extra lightness and fluffiness to the filling.
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Those of you who did not grow up near Pennsylvania Dutch country or in Maine may not be familiar with a staple of my childhood known as the whoopie pie. Earlier this year, The New York Times reported that whoopie pies were "having a moment" on the national culinary scene, but if these delectable goodies have not yet migrated to your neck of the woods, don't fret--they are as easy to make as they are fun to eat! I made my first-ever batch over the weekend, and they were surprisingly simple and tasted just like the ones I buy from the Amish produce stands back home. Though the most common whoopie pies are chocolate, I opted for a popular seasonal variation--pumpkin! Enjoy.
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