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I’ve been working on a roundup of pumpkin recipes for at least a month. It keeps getting pushed back on my to-do list because this recipe for Pumpkin Whoopie Pies from my Aunt Jo must be on it. Especially since I’m from Lancaster County, it just isn’t fall without a pumpkin whoopie pie. (That’s what we call these cookie sandwich desserts where I’m from. In high school, a fellow girl scout from, I think New England, called them GOBS.) What do you call them where you’re from?
The thing is, I love eating them but I keep dragging my feet about making them. I’m not sure why, they really aren’t that difficult once you get going. This morning I finally printed off the recipe and got to work.
Here’s the recipe:
Pumpkin Whoopie Pies
Ingredients
Cookie:
2 eggs
2 cups pumpkin
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
3 2/3 cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
Filling:
4 tsp milk
4 tsp flour
1 tsp vanilla
2 egg whites
1 cup crisco shortening
2 cups 10x sugar (confectioner)
Instructions
1. Cream eggs, pumpkin, sugar, vegetable oil, and vanilla.
2. Combine flour, baking powder, baking soda, cinnamon, and salt.
3. Combine dry ingredients with creamed ingredients.
4. Use a large pampered chef cookie scoop for uniform size cookies.
5. Bake at 350 for 10-12 minutes.
6. Cool cookies.
7. Make Filling by combining milk, flour, vanilla, eggs, crisco, and confectioner sugar.
8. Beat well.
9. After cookies have cooled, put filling between two cookies.
10. Wrap individually in plastic wrap.
11. If freezing, place wrapped whoopie pies in a freezer bag.
It will take a little practice to make the cookies uniform in size and figure out the right amount of frosting for each. The first round of 6 cookies came out too large. I switched from an ice cream scoop to a large pampered chef cookie scoop and they came out perfectly after that.
As for the frosting, I always run out before I run out of cookies. If you like a ton in each cookie, like me, you may want to double the frosting recipe.
To keep them fresh, wrap each pumpkin whoopie pie individually in plastic wrap. If you want to freeze some, just place the wrapped pumpkin whoopie pies into freezer bags. They freeze great, but they don’t usually make it to the freezer in my house.
Enjoy!