We had plans to go to friends for dinner over the weekend and they asked me to bring a dessert. I rarely make the same dessert twice. Why, when there’s so many to
try? I happened to buy a Whoopie Pie cookbook (Love Foods, UK, Paragon Books).
Yes, I have too many cookbooks, but this one was screaming at me with a $3.99 price tag as I stood in line at my local bookstore. I decided to make two seasonal options – gingerbread and pumpkin.
I made the pumpkin cookies the night before we were going to eat them. However I waited until the day of the dinner to fill. My plan was to fill them as I made the gingerbread batch the next day about an hour before we were expected at our friends’. Well, after quite a bit of time in the oven I realized the oven wasn’t actually on. Yes, I did turn it on. I tried what I thought as rebooting – turning on and off, but nothing. I even got out the manual, with no help there either. “Whoopie!”
Became “Oops!” I called my friends and warned them I’d be bringing my cookie sheets to finish the whoopies at her house.
My friend’s oven saved dessert. Both the pumpkin and gingerbread were a hit with all ages. Although I thought the gingerbread wasn’t spicy enough and preferred the pumpkin. Looking at the book, I realized mine are not as filled as the book photos. I guess that’s why I have so much filling left. It just seemed like so much. My
healthy cooking philosophy and habits can sometimes get in the way of decadent
foods. (I used low fat cream cheese for the filling too) Also to get them to look perfect and smooth like the photos, you’d need a whoopie pie pan – which I
don’t have or want. I was fine with a more rustic look, made from a small ice cream scoop.
So I need to call an oven technician. Luckily I am not hosting Thanksgiving. Thank
goodness. That’s every host’s biggest nightmare. I wonder what an oven house
call before Thanksgiving costs? I’ll wait to call after Thursday.
Hopefully you have an oven and can make them. Happy Thanksgiving!
Pumpkin Whoopie Pies
2 cups all purpose flour
½ teaspoon baking powder
1/2 teaspoon baking soda
1 ½ teaspoon cinnamon
¼ teaspoon salt
1 cup light brown sugar
½ cup sunflower oil
1 large egg, beaten
1 teaspoon vanilla extract
½ cup canned pumpkin puree
Cinnamon and Maple Filling
1 cup full fat cream cheese
4 tablespoons unsalted butter, softened
2 tablespoons maple syrup
1 teaspoon ground cinnamon
¾ cup confectioner’s sugar, sifted
Preheat oven to 350F. Line 2 baking sheets with
Sift together flour, baking powder, baking soda, cinnamon and salt.
Place sugar and oil in large bowl and beat with electric mixer for 1 minute. Beat in egg and vanilla. Then beat in pumpkin. Stir in flour mixture and beat until
Spoon or pipe 24 mounds of batter onto prepared pans, spaced well apart.
Bake each sheet separately in oven for 8 – 10 minutes or until risen and firm to
touch. Cool on baking tray for 5 minutes then remove with palette knife to transfer to cooling rack to cool completely.
For the filling place the cream cheese and butter in a bowl and beat until well
blended. Beat in the syrup, cinnamon and confectioner’s sugar until smooth.
To assemble, pipe or spread the filling over the flat side of half the cakes. Top with remaining cakes.