ChezCindy: Pumpkin Whoopie Pies!

Whoopie Pies seem to be a regional sweet treat.  Said to have originated in the state of Maine, they are found in shops, farm markets, and bakeries in the surrounding New England states.  Once I became familiar with them, I was quite smitten.

Whoopie pies are kind of confusing.  They resemble a sandwich cookie.  But when you bite into this sweet treat, the texture is soft and moist like a little cake filled with a rich creamy filling.  To add to the confusion, they are named as a pie!  I think the whoopie part of the name comes from the delight and surprise from first bite, causing one to shout Whoopie!

When you read the recipe below, you may be concerned with the measurement of the spices.  What is written is correct in that, yes, the tablespoon measurement is used for the cinnamon and ginger spices, and a teaspoon of cloves.  It may seem like an error, but trust that the balance of spices is a perfect blend.

Pumpkin Whoopie Pies
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ginger
1 teaspoon cloves
2 cups dark brown sugar
1 cup vegetable oil
3 cups pumpkin puree
2 large eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.  Line 2 large baking sheet trays with parchment paper.

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

In a separate large mixing bowl, a stand mixer works well if you have one, combine the brown sugar and oil, mixing together until combined.  Add in the pumpkin puree, mixing to thoroughly combine.  Add in the eggs and vanilla mixing until well combined.

Add the flour mixture to the pumpkin mixture, mixing until just combined.

Using a medium spring-loaded ice cream scoop (2 tablespoons), scoop out the dough onto the prepared baking sheets, placing the dough mounds about 1-inch apart.  Or use a large spoon to spoon out 2 tablespoons shaping into a round mound.  The cookie pies will rise greatly but spread minimally. 

Place the sheet trays in the center and upper part of the oven, baking the cookies for 12-13 minutes.  Rotate the sheet trays half-way through for even baking.  The cookies will be fully domed with the tops just starting to show cracks in the surface.  Remove the trays from the oven to cool, sliding the parchment sheet from the tray onto the counter.  Make the cream cheese filling while the cookies cool.

Cream Cheese Filling
3 cups powdered sugar
1 stick unsalted butter, softened
8-ounces cream cheese, softened
1 teaspoon vanilla

Working with an electric mixer, beat the butter until smooth.  Add in the cream cheese, mixing until combined with the butter.  Mix in the vanilla.  Add in the powdered sugar 1 cup at a time, combining with the cheese/butter mixture until thoroughly combined and fluffy.

 

Assemble the Whoopie Pies
Turn over half of the cooled cookies to show flat side up.  Using a small scoop, or a tablespoon, place a large dollop of filling onto the flat side of the cookie.  Place another cookie, flat side down, on top of the filling.  Press down slightly so that the filling spreads to the edges.

Serve and enjoy.

The Whoopie Pies can be kept room temperature for a day, or 3 days chilled in the refrigerator.