Saturday, November 3, 2012
Whoopie For Thanksgiving!
It is believed that the first Whoopie Pie was made in the 1920s. The state of Maine likes to claim the fame of inventing it. However, residents of Pennsylvania say the first Whoopie Pie originated there. There are also those who give the Amish credit for making the original Whoopie Pie. Some believe it was the Amish who traveled to Maine and actually introduced this cake-like dessert. Regardless of the true origination, the delicious taste is almost always agreed upon.
Half cake, half cookie, these soft, moist and spicy Pumpkin Whoopie Pies are filled with cream cheese icing or vanilla Whoopie Pie filling. Halloween, Thanksgiving and Christmas wouldn't be the same without easy holiday recipes like Pumpkin Whoopie Pies.
So without further adieu… here are mine!
Pumpkin Whoopie Pies
½ c. butter, melted
1 c. packed light brown sugar
2 large eggs, room temperature
1 (15 oz.) can pure pumpkin puree
¼ c. lowfat yogurt
1 tbsp. pumpkin pie spice
¼ tsp. cinnamon
¼ tsp. all spice
1/8 tsp. ground cloves
1 ½ tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1 2/3 c. flour
Preheat the oven to 350.
Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, one at a time, mixing after each addition. Add pumpkin puree, yogurt, spices, and vanilla; whisking thoroughly after each addition. Add the baking powder, the baking soda and salt and whisk together.
Using a rubber spatula, fold in the flour.
Using an small ice cream scoop or tablespoon, drop batter, spaced evenly, onto each baking sheet. With the back of a spoon, smooth out the tops of the batter balls in a circular motion. Bake 10 minutes, rotating pan after 7 minutes. They should be springy to the touch. Transfer to a rack to cool completely.
8 oz. Pumpkin Spice Cream Cheese (See Chef’s note below)
½ c. butter
2 c. powdered sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
In an electric mixer with the paddle attachment, cream together the butter and cream cheese on high until light and fluffy. One cup at a time, add the powdered sugar. Incorporate well after each addition.
Mix in the vanilla and spice. Scrape the sides of the bowl. Mix on high 3-4 minutes until light and fluffy.
Fill a piping bag with the filling and attach a large round tip to the bag. Pipe a thick layer of filling onto the flat side of one cake. Place another cake on on top, flat side to the filling, and gently press down until the filling reaches the sides.
Chef’s note: If you cannot find Pumpkin Spiced Cream Cheese, you can make your own by mixing together ½ teaspoon of pumpkin spice to every 8 ounces of cream