More of a cookie sandwich than a pie, this very old American snack hails from Pennsylvania's Amish country where it's been a favorite for over a century.
It's also a popular sweet treat throughout New England where it is often filled with a fluffy marshmallow spread.
This recipe was sent to me by Jason Hills who recently featured it on his blog,
Jason Cooks.
Makes 24 Whoopie Pies
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
- For the Cookie Dough:
- 2 1/2 cups brown sugar
- 1 cup vegetable oil
- 1 can pumpkin puree (15-oz)
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups flour
- -------------------------------
- For the Filling:
- 2 egg whites
- 4 teaspoons flour
- 2 teaspoons vanilla
- 4 cups confectioners sugar
- 2 tablespoons milk
- 1 1/2 cups shortening
Preparation:
For the Cookie Dough:
Beat all ingredients, except the flour, with an electric mixer for about 3 minutes, until well mixed. Add the flour, mixing in one cup at a time, until combined. Using a 2-ounce scoop, or 2 rounded tablespoons, drop the dough on to an un-greased cookie sheets. Bake at 350 degrees F. for 10-12 minutes. Cool completely on wire rack.
For the Filling:
Beat all the ingredients with an electric mixer on low until combined and then on high for about 2-3 minutes until light and fluffy.
To Make the Whoopie Pies:
Once the cookie halves have cooled, frost half of them and top with the other half to create the sandwiches. Wrap individual the whoopie pies in plastic wrap to keep.
