Has anyone made pumpkin whoopie pies?
- roxlet Nov 20, 2010 04:11 PM
I have to bake something for my son's advisory period on Tuesday, and it is supposed to be seasonal. I was thinking that whoopie pies are always a popular treat for HS kids, and I happen to have the first volume of Baked. Their recipe calls for vegetable oil, and I have seen other recipes on the internet that are made with butter. So I am wondering if anyone had made this -- or any other pumpkin whoopie pie recipe and what the results have been. Thanks!
Nope, sorry I cannot help, but that sounds awesome.
P.S.: Whoopie pies are popular on the East Coast. I have not hard of it when I lived in the West Coast and the South.
Hi roxlet, I made "old-fashioned" whoopie pies for a bake sale at my daughter's school recently and they sold out very quickly - very popular right now it seems (also an article about them in the local newspaper about how popular they are). The recipe I found was on All Recipes and I also saw a pumpkin whoopie pie recipe. Here is a link to it:
I didn't make the pumpkin ones but thought this recipe looked tempting. These are made with vegetable shortening.
I've never made pumpkin, but I have to say, I would do as the Baked recipe says. That place is awesome!!
I make over 100 of these every October.
Although it is also a King Arthur recipe, it is a slightly different version (might be older?). Mine uses all oil (1 C), no cake enhancer, 1 tsp each of the baking soda, powder, spices and salt and 3 C of the flour, the rest of the cake part is the same as the above version. the filling uses 8 oz cream cheese, 1 stick butter, 3.5 oz Fluff, 2 C conf sugar and 1 tsp vanilla.
They are REALLY good and freeze great, so nice for make ahead. I make small ones (1/8 C scoop) and the recipe makes about 26 whole "pies". I made them on a lark the first year of the event and they went over SO well, that now I have to make the @$!$! things every year!!! hahah (they are demanded each year!) They're not hard to make, but the logistics of making so many and transporting them several hours makes it a bit of a challenge. I put them in individual sandwich baggies so people can grab and go (it's a cookout style meal). Sometimes the baggies get a little messy from the filling, but the people just turn the baggies inside out when they're done and lick them clean!!
I've made them a couple of times this year to rave reviews...the maple cream cheese filling was the big hit! These are VERY moist and I may reduce the amount of pumpkin the next time I make them. Happy Baking!
Pumpkin and Cream Cheese Whoopie Pies
Original recipe from Baked: New Frontiers in Baking
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
Cream Cheese Filling
1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla
Preheat oven to 350.
Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.
Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.
To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.
Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.
Thanks for posting this recipe. Just finished making them and they are just what I wanted. I actually had them at Baked in Charleston last fall and they are as good as we remember. Used a medium scoop to portion the batter and got about 30 good size whoopie pies (which is what the yield says, no?)
Well, I am just finishing baking the ones from Baked. I tasted one, and it is very tasty, but I am completely baffled by the yield. It says that it makes 12 whoopie pies, instructing you to use a small ice cream scoop and to put heaping tablespoons onto the baking sheet, but I must have 60 individual pieces making 30 woopie pies. Very strange.