Desserts
Make This Delicious Whoopie Pie At Home
Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. They are one of Maine’s best known and most loved comfort foods. In Maine, these treats are more like a cake than a pie or a cookie, as they are very generously sized.
Everyone knows, and loves, a good whoopie pie. But what if we told you that you can make your own? And not just any whoopie pie, but a sinfully delicious pumpkin whoopie pie! Whoop whoop.
Prep Time | 30 minutes |
Cook Time | 20 minutes |
Passive Time | 70 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
FOR THE MAPLE MARSHMALLOW FILLING
- 1 1/2 cups confectioners' sugar sifted
- 1 pound unsalted butter at room temperature
- 1 standard-size jar marshmallow creme
- 1 tablespoon maple extract
FOR THE PUMPKIN CAKE
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon Salt
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 3 Large Eggs
- One 15-ounce can pure pumpkin
- 1/2 cup Milk
- nonstick vegetable oil spray for spraying the parchment
Ingredients
FOR THE MAPLE MARSHMALLOW FILLING
FOR THE PUMPKIN CAKE
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Instructions
For the marshmallow filling
- Using an electric mixer, beat the confectioners' sugar and butter in a large bowl until fluffy, about 2 minutes.
- Add the marshmallow creme and maple extract and beat until blended and smooth. This can be made 2 hours ahead.
- Let stand at room temperature.
For the pumpkin cake
- Sift together the flour, cinnamon, baking powder, baking soda, cloves, nutmeg and salt into a large bowl.
- Using an electric mixer, beat the butter and both sugars in another large bowl until blended.
- Gradually beat in the oil.
- Add the eggs one at a time, beating to blend between additions.
- Beat in the pumpkin.
- Add the dry ingredients in two additions alternately with the milk in one addition, beating to blend between additions and occasionally scraping down the sides of the bowl.
- Cover and chill the batter 1 hour.
- Preheat the oven to 180 degrees C.
- Arrange one rack in the bottom third of the oven and one rack in the top third of the oven.
- Line 2 baking sheets with parchment; spray lightly with nonstick spray.
- Spoon the batter onto the baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing them apart.
- Let stand for 10 minutes.
- Bake the cakes until a tester inserted into the centers comes out clean, about 20 minutes, rotating the sheets halfway through baking.
- Cool the cakes completely on the baking sheets on a rack. Using a metal spatula, remove the cakes from the parchment.
- Line the cooled baking sheets with clean parchment; spray with nonstick spray and repeat baking with the remaining batter.
To assemble the pies
- Spoon about 2 tablespoons filling on the flat side of one cake. Top with another cake, flat side down. Repeat with the remaining cakes and filling.
- The pies can be made 8 hours ahead. Store in a single layer in an airtight container at room temperature.