A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!
Have you been to a Amish market? Growing up near Amish Country, I’ve been to quite a few. If there’s anything you should take from a Amish Market it’s this: The Amish know how to bake. Oh goodness, do they ever. Breads, cookies, cinnamon rolls, pies, chocolate candies.. and whoopie pies. Oh whoopie pies. Whenever we visited a market (and to this day) I stock up on these delicious pies. I need one of every kind, and I need one right away. Right there in the market my eyes close, the outer world shuts down and only me and my whoopie pie exists. It’s a beautiful moment.
A whoopie pie is usually 2 pieces of cake, squashed together with a creamy filling in the middle. The cake can be chocolate, vanilla, gingerbread or in this case pumpkin. The internet tells me the name comes from when Amish women would bake these desserts and put them in farmers lunch boxes making them shout “Whoopie!” when they found them at lunchtime. Pennsylvania, Maine, and New Hampshire all claim to be the birthplace of the Whoopie pie but because I’m from Pennsylvania I’m going to shut down this contest and call it. Pennsylvania wins! Whoopie pies wins! Whoopie pies for everyone!
Sadly I had to use my last bath of frozen pumpkin puree in the freezer. Don’t worry though I have a few more pumpkins to cut open and get puree out of!
While walking around Marshall’s a few days ago I spotted a Whoopie Pie pan on the sale rack. This baby was $5. I believe I earned it as I had to stand in line for 30 minutes for it. I knew Whoopie Pies were in my future but I wasn’t expecting to come across a pan. Actually I didn’t even know they made Whoopie pans.
The pan works great as it creates perfect pie shapes.
I love it! What a great $5 investment.
This recipe calls one 1 egg white. My technique is to crack a little hole in the egg so the yolk stays inside while the white come out.
We needed a creamy filling and boy was this great. I might have taken 4 spoonfuls of this before even filling one pie.
As soon as you start to put a little bit of cream on top, the world gets a little better.
And when you squash down the other side creating a Whoopie pie, the world becomes perfect.
Does anyone else just see a bunch of smiling mouths when they look at a bunch of Whoopie Pies or is this just me?
Hope you enjoy these Pumpkin Whoopie Pies!
Wrap them up individually in plastic wrap for storing.
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 3/4 cup pumpkin puree
- 1 egg
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 2 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 egg white
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup + 2 tablespoon confectioners powdered sugar
- 1/4 tablespoons shortening
- Preheat your oven to 350 degrees.
- Lightly spray your baking sheet or Whoopie Pie pan with nonstick spray.
- Combine oil and brown sugar. Mix in pumpkin and egg until well combined.
- Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix until all combined.
- Drop spoonfuls of pie batter onto a baking sheet or Whoopie Pie pan. If using a baking sheet, try to make it as circular as possible as this will be your pie shape.
- Bake for 10-12 minutes.
- Let cool.
- Spread cream filling on one pie, while using another pie to press it down.
- Enjoy immediately or wrap in plastic wrap to store.
- Beat egg white, milk, vanilla and 1/2 cup + 1 tablespoon powdered sugar together.
- Beat in shortening and remaining 1/2 cup + 1 tablespoon powdered sugar and continue beating until cream is fluffy.
- This make 12 Whoopie Pies.