Cookies Cooking: Pumpkin Whoopie Pies! –written by erika

Here is a seasonal recipe I love. Of course, you could eat pumpkiny treats any time of the year. But, who does? I mean, really? Pumpkin pie in May? Just doesn’t seem right. It’s kind of like the unspoken rule in our house about not playing Loreena McKennitt music before Halloween. It’s not holiday music, yet it feels like cold weather and family and feasting and celebrating. So, when the air turns crisp and the leaves start to change we get pretty excited around here about our stash of Fall and Winter music AND all the recipes that taste especially yummy this time of year.

Now, in case you are not from these parts, here is the wikipedia definition of a whoopie pie: “…a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them.” My variation on the classic whoopie pie has the same squishy feel as it’s traditional counterpart with a little added ooze factor since the filling is made from cream cheese rather than a more buttercream-like filling. So, they are particularly enjoyable when they are nice and cold straight from the fridge!

And if you have never made the classic variety of whoopie pies here is a recipe that looks good.

If you are feeling lazy, you can mail order yourself a dozen whoopie pies from this company in Maine!

Pumpkin Whoopie Pies

1/2 cup flour
2-3 teaspoons pumpkin pie spice
1 teaspoon baking powder
4 egg yolks
1/2 cup canned pumpkin
1 teaspoon vanilla
1/4 cup white sugar
1/4 brown sugar
4 egg whites
1/3 cup white sugar

Preheat oven to 375º. Combine flour, pumpkin pie spice, and baking powder. I like to add some extra cinnamon and ginger, too. Set aside. Beat the yolks and vanilla for 5 minutes — until thick. Stir in the canned pumpkin. Gradually add 1/4 cups of white and brown sugars and beat until creamy. Set aside. Beat egg whites until soft peaks form. Gradually add 1/3 cup sugar. Fold the yolk and the white mixtures together gently. Then sprinkle the flour mixture in and combine it carefully. Don’t overmix. Drop by spoonfulls on a baking sheet. Leave plenty of room — the batter will spread. Bake at 375º for about 7 minutes. They are done when the middle is springy to the touch. Let cool slightly before removing from cookie sheet.

For the filling:

6 ounces cream cheese, room temperature
1/2 cup better, softened
2 teaspoons vanilla
3 or so cups confectioners’ sugar, sifted

Cream the cream cheese and butter until nice and fluffy. Add vanilla. Gradually add the sugar (tasting along the way to get your desired sweetness)

When the “cookies” are completely cool, glob on some filling and sandwich those puppies together. Store between layers of waxed paper in an airtight container in the fridge.