Tuesday, October 26, 2010

Pumpkin Whoopie Pies

Last month Susan posted on Facebook that she had just made Pumpkin Whoopie Pies. I had never eaten a Pumpkin Whoopie Pie, and I wanted that to change as soon as possible. I was able to get my hands on the recipe. Thank you Sara for passing this on from your mom.
These things are mammoth. Why, so mammoth? I used my large cookie scoop. You know the one that most people use for muffins. Next time I'm using the small scoop. Baby whoopies. How cute could those be?

I got a little generous with the whoopie. I figured I was so far gone already on the size I might as well really live it up! Evidence of my all or nothing personality at work here.
I served them to my Bible Study group at 9:30 in the morning after telling Ella she could not have sugared cereal before heading off to school. Hypocrisy is next semester's topic.
I had to serve them with forks, but the ladies loved them. After all, what's not to love about pumpkin and sugar this time of year paired with a dark cup of Pikes Place coffee?
I probably shouldn't have piled them like this. By the time my guests dove into them they were sticking together. They weren't so pretty by the time we got them onto our plates. I didn't hear any complaints about that. I'm just saying, if you want them to look good when you serve them...don't pile them up like I did.
Wanna make your own Pumpkin Whoopie Pies? Here's the recipe. I modified the whoopie a little bit. I didn't think it was sweet enough. Here's the recipe with the sugar change noted.

Pumpkin Whoopie Pies
2 C. Brown Sugar
2 eggs
1.5 C. Pumpkin
3 C. flour
1 tsp. vanilla
1/2 tsp salt
1.5 tsp. cloves
1/2 tsp ginger
1.5 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 C. vegetable oil

For the whoopie(aka icing):
2 tsp. vanilla
2 egg whites unbeaten
4 tsp. flour
2 Tb. milk
1.5 C. shortening
1 lb. powdered sugar. (I added a half cup more.)

Preheat oven to 350 degrees. STir together brown sugar, oil, pumpkin, vanilla and eggs. Then blend in flour, salt, ginger, baking soda, cloves and cinnamon. Stir until the batter is smooth. Grease cookie sheet pans. Drop by heaping tsp. on pan. Bake 10-12 minutes. Take off pan and cool.

After pies have cooled, choose a large bowl and stir the icing ingredients together until smooth. Then pile it on and lightly squeeze two pumpkin "cookie" halves together. Eat one or two. Then make yourself give the rest away. :)*****edited, yes it makes a big batch. If you use a smaller scoop I bet you could easily have more than two dozen pies.

I am adding these to the list of things that I make every Fall. 
What's something you make every Fall?


  1. Oh my! I just had the pumpkin cookie at a friends house Mon. morning. She meant to do the filling, but ran out of time. They were delicious! Talk about a LOVELY breakfast. :) Thanks for posting the recipe. So gonna make these!

  2. I'm so glad you are enjoying them.
    My Fall musts are: Libby's pumpkin bread, Pumpkin pie dessert cake and I usually try at least one new pumpkin treat.

  3. wow those look delicious!! i'm definitely going to try making those asap! Is that for a large batch?

  4. Those were so yummy! Love pumpkin in the fall. Gail

  5. those look delicious. nice to "meet" you by the way! ;-) thanks for linking me.
    i know jenna friesen-unruh...perhaps that is our connection? ;-)

  6. Sara shared some of these with us over the weekend. She left us 8-10 whoopie pies around 2 pm on Sunday. By 9 pm they were gone. Only two of us can consume them. You do the math.


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