AMISH MARKET Pumpkin Whoopie Pies with Marshmallow Filling recipe! This is an easy pumpkin desserts recipe that makes moist pumpkin whoopie pies! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin desserts recipes!
Have you been to an Amish market? Growing up near Amish Country, I’ve been to quite a few. If there’s anything you should take from an Amish Market it’s this: The Amish know how to bake. Bread, cookies, cinnamon rolls, pies, chocolate candies… and whoopie pie.
Oh whoopie pie!
Whenever we visited a market (and to this day) I stock up on these delicious pies. Right there in the market my eyes close, the outer world shuts down. Only me and my whoopie pie exist. It’s a beautiful moment.
Whoopie Pie Recipe
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.
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 the perfect pie shapes.
I love it! What a great $5 investment! Don’t you just love it when you bag a great bargain and get to use it almost immediately?
The whoopie pie cakes are easy to make. Start by mixing the oil and brown sugar. Add in the pumpkin puree and eggs. Mix to incorporate them well.
Add in flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger, and the cloves. I like to sift my dry ingredients in all cake recipes. This gives the cake a soft, and airy feel.
Now that you have the batter, using a spoon, transfer it onto the Whoopie Pie pan. If you don’t have a pan, you can always use a baking sheet. If you’re using a baking sheet, try to ensure that your batter forms a good circular shape. The better the shape of your batter, the better looking your pies will come out.
If you’ve been following my recipes, you know that I love all-thing pumpkin. And if it’s fall, then you got to have pumpkin desserts in your table after dinner.
Sadly I had to use my last batch 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! More Pumpkin desserts to look forward to? Possibly, yes!
Whoopie Pie Filling Recipe
While your whoopie pie is cooling, it’s time to move to the whoopie pie filling recipe.
This whoopie pie filling recipe calls one 1 egg white. There are quite a few ways to get this done. But my technique is to crack a little hole in the egg so the yolk stays inside while the white come out.
Whisk in the rest of the ingredients to get a fluffy batter. You might have to do this for a good 10 minutes.
We needed a creamy filling for this whoopie pie filling recipe. 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. You can also freeze this whoopie pie filling recipe for up to 2 months for later use.
Transfer the filling onto your cakes. Squash the filling with the second cake. The world becomes just perfect.
Is it just me or does anyone else just see a bunch of smiling mouths when they look at a bunch of Whoopie Pies?
Serve immediately. You can also wrap these whoopie pies individually in plastic wrap for storing.
Hope you enjoy these Amish Market Pumpkin Whoopie Pies!
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Love whoopie pies? Try my other recipes:
Chocolate Peanut Butter Whoopie Pies
Birthday Party Vanilla Whoopie Pies
Vanilla Whoopie Pie With Marshmallow Cream Filling
Pumpkin Whoopie Pies With Marshmallow filling
This is an easy pumpkin desserts recipe that makes moist pumpkin whoopie pies with my delicious marshmallow whoopie pie filling recipe.
For the pies
- 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
For the cream filling
- 1 cup powdered sugar
- 1 cup marshmallow creme
- 1/2 teaspoon vanilla extract
- 1/2 cup butter - softened
- 1 egg white
- 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.
For cream filling
- In a large bowl, beat together all of the ingredients until fluffy.
This make 12 Whoopie Pies.