Tuesday, November 27, 2007

Pumpkin Whoopie Pies

This recipe is from my friend Doug, and he always makes these when I visit. I'm still not sure why they are called pies, but then who really cares if they taste really good, right?.

Pumpkin Whoopie Pies

2 1/2 cups brown sugar
1cup vegetable oil
1 small can pumpkin
2 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Beat all ingredients except flour. Add flour one cup at a time. Drop with spoon onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Cool on wire rack.

2 egg whites
4 teaspoons flour
2 teaspoons vanilla
1 box confectioners sugar (or 1/2 bag)
2 Tablespoons milk
1 ½ cups shortening

Mix ingredients well. Once pies have cooled frost 1/2 of them and create sandwiches. Wrap individual whoopie pies in plastic wrap.

This recipe is a traditional Amish recipe from Doug's hometown, Pennsylvania


Mrs J said...

hi there jason. found your blog via tastespotting. :-)

i made some whoopie pies not long ago (i found the recipe on dailypress.com - http://weblogs.dailypress.com/entertainment/dining/skat/blog/2007/10/lets_make_whoopie_pies_that_is.html), but your filling's a bit different. i may have to try it out.

Chef John said...

Great idea! I just sent you an email re: using this recipe for an American Foods site. Thanks, these look great.

dp said...

Also found your site through Tastespotting.

I'm not usually one for sweets, but these look great. A simple but delicious twist to using pumpkin.

Anonymous said...

These look wonderful and your photo is amazing.

Unknown said...

I as well found your blog through taste spotting...What a wonderful batch of Whoopie Pies. I'm from Maine and Mainer's love Whoopie Pies. You can find them everywhere. I have a wicked old family recipe for Whoopie Pies posted on my blog.

I'll check in often, you have a great blog!


Chef John said...

jason, was that a 15-oz can of pumpkin? Thanks.

Jason said...

John...yes, that's correct a 15 ounce can of pumpkin. I also use a 2 ounce scoop for the pies and the filling. Makes about 24 pies.