I tried whoopie pies for the first time a couple months ago. Living in Philadelphia, I am surprised that it took me so long; it is a classic Amish dessert. They were so good, that I immediately added it to my baking to-do list. For my last English class today, I decided to finally try it and bring them in.
Inspired by this video featuring One Girl Cookies, a bakery in NYC famous for whoopie pies, I set out for a copycat recipe. Although traditional Amish whoopie pies have a marshmallow fluff filling, I decided to use One Girl’s cream cheese frosting instead (with significantly less sugar). Cream cheese frosting wins over fake marshmallow fluff any day!
I made a sad attempt at piping the cookies out using a ziploc bag, and then just gave up completely for the frosting. They’re not the most beautiful things… but oh man. They are so good.
I made sure to add plenty of spice to balance out the sweet pumpkin cookie. Instead of just adding cinnamon like the original recipe called for, I also added hefty amounts of allspice and instant coffee powder.
Pumpkin Whoopie Pies
makes 16 whoopie pies
3 cups all-purpose flour
1/2 tbsp allspice
1 tbsp instant coffee groups
1 tbsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp table salt
1 (15-ounce) can pumpkin puree
2 cups packed light brown sugar
1 cup canola oil
2 large eggs, room temperature
2 tablespoons dark molasses
- Preheat the oven to 350 degrees and spray a baking sheet. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt and set aside.
- In the bowl of an electric mixer, mix the pumpkin puree, light brown sugar, canola oil, eggs, and molasses on medium speed for 3 minutes, until well combined. Scrape down the bowl and then turn the mixer on low speed. Slowly add the flour mixture to the wet ingredients, mixing for a total of 30 seconds, until the batter is just combined. Scrape down the bowl and make sure the batter is thoroughly mixed.
- Fill a pastry (or ziploc #collegebudget) bag fitted with a large round tip with the batter. Pipe the batter into 2-inch diameter circles onto the prepared baking sheet, leaving about 1 1/2-inches of space between each cookie.
- Bake for 14 minutes, or until the cookies are a dull, deep orange color and spring back when touched. Transfer them to a wire rack to cool completely before filling them.
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
- In the bowl of an electric mixer, cream the cream cheese and butter together on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl and add the maple syrup, cinnamon, cloves, and salt. Mix on low speed for 30 seconds.
- With the mixer on low, slowly add the confectioners sugar and then beat for 1 minute. Scrape down the bowl and make sure the filling is thoroughly mixed. The filling should hold its shape; so if it is too soft, add more confectioners sugar a tablespoon at a time until the consistency is right.
- The filling can be made up to 5 days in advance, stored in the refrigerator in an airtight container with plastic wrap pressed against the surface of the filling.
*Note: I used granulated sugar and it worked fine. I just added a splash of milk to get rid fo the grainy-ness.