No trip to the farmer’s market would be complete for my family without being able to grab an assortment of whoopie pies for snacking on the way home. Whoopie pies are a staple of a treat out here in Pennsylvania. Rumor has it that they were named by Amish youngsters who when finding the treats in their lunch pails would shout “Whoopie!”
While the traditional whoppie pie consists of a chocolate cake with a white creamy filling, there are many variations of whoopie pies to be tried, including ones made with oatmeal cookies or a red velvet cake. Once you mater the technic of making whoopies (which is very simple), you’ll be eager to try new flavor combinations. Try are whoppie pie pans out there, but really all you need is a tablespoon to form the cakes.
Pumpkin whoopie pies are one of my family’s favorite, and they are just right for the fall season. Make a batch or two to enjoy at home, give to neighbors or make for a bake sale.
Taste of Home has one of my favorite recipes for Pumpkin Whoopie Pies. While the recipe calls for a cup of shortening, I often use half shortening and half butter for a richer cake.
Ingredients:
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup canned pumpkin
Filling:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners’ sugar
2 teaspoons vanilla extractDirections
In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.In a small bowl, beat shortening, confectioners’ sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
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