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. 

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Pumpkin Whoopie Pie

Do try this yummy Pumpkin whoopie pie.

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Course

Cookies

Cuisine

Indian

Keyword

Make This Delicious Whoopie Pie At Home

Prep Time

30 minutes

Cook Time

20 minutes

Passive Time

70 minutes

Servings

people MetricUS Imperial

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

Course Cookies Cuisine Indian Keyword Make This Delicious Whoopie Pie At Home Prep Time 30 minutes Cook Time 20 minutes Passive Time 70 minutes Servings people MetricUS Imperial 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

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Instructions

For the marshmallow filling

1. Using an electric mixer, beat the confectioners' sugar and butter in a large bowl until fluffy, about 2 minutes.
2. Add the marshmallow creme and maple extract and beat until blended and smooth. This can be made 2 hours ahead.
3. Let stand at room temperature.

For the pumpkin cake

1. Sift together the flour, cinnamon, baking powder, baking soda, cloves, nutmeg and salt into a large bowl.
2. Using an electric mixer, beat the butter and both sugars in another large bowl until blended.
3. Gradually beat in the oil.
4. Add the eggs one at a time, beating to blend between additions.
5. Beat in the pumpkin.
6. 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.
7. Cover and chill the batter 1 hour.
8. Preheat the oven to 180 degrees C.
9. Arrange one rack in the bottom third of the oven and one rack in the top third of the oven.
10. Line 2 baking sheets with parchment; spray lightly with nonstick spray.
11. Spoon the batter onto the baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing them apart.
12. Let stand for 10 minutes.
13. Bake the cakes until a tester inserted into the centers comes out clean, about 20 minutes, rotating the sheets halfway through baking.
14. Cool the cakes completely on the baking sheets on a rack. Using a metal spatula, remove the cakes from the parchment.
15. Line the cooled baking sheets with clean parchment; spray with nonstick spray and repeat baking with the remaining batter.

To assemble the pies

1. 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.
2. The pies can be made 8 hours ahead. Store in a single layer in an airtight container at room temperature.