Pumpkin Whoopie Pies Video Recipe - Joyofbaking.com |Just Pie Recipes

In our 248th Video Recipe Stephanie demonstrates how to make Pumpkin Whoopie Pies.

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Pumpkin Whoopie Pies take two round, domed shaped pumpkin flavored cookies and sandwiches them together with a soft and creamy vanilla filling. The Whoopie Pie's origin is not clear, but they originated either in the Amish country of Pennsylvania or from New England. Although we may never know who or how someone came up with these delicious cookies, the story is that one day a creative cook had leftover cake batter and decided to make large round cookies with it. When they turned out, the cook was heard to say "Whoopie!" "Pies.". They are called "Pies", because at one time cakes were once baked in pie tins, so the two names often became interchangeable.

Whoopie Pies come in a variety of flavors, chocolate, vanilla, molasses, peanut butter, and pumpkin. While chocolate is one of my favorites, so are these Pumpkin Whoopie Pies. These cookies are wonderfully moist, soft and cake-like with a buttery pumpkin flavor. The recipe is one I adapted from "Cook What You Love" by Bob and Melinda Blanchard. However, the filling recipe is one I adapted from Wayne Harley Brachman's enjoyable book "American Desserts". This frosting has a nice vanilla flavor and is soft and creamy (like marshmallow cream) because of the addition of shortening and corn syrup. If you do not want to use shortening you can replace it with an equal amount of butter. These cookies would be nice served after a Fall or Winter meal and would also make a pleasant surprise at Thanksgiving.

To make our lives easier instead of making our own pumpkin puree we can buy canned pure pumpkin. Just make sure you do not buy the pumpkin which already has the spices added to it. However, if you want to make your own puree start by using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Then first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

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Article and Demonstration by Stephanie Jaworski

Photo and Videography by Rick Jaworski