Apparently Whoopie Pies got their name from Amish wives making them for their farmer husbands and putting them in their lunches. When they would open their lunches, they would say “whoopie!” And, for good reason. If you have ever had these small round cakes sandwiched between sugary, marshmallowy frosting, you will know what I mean.
Although baking them myself? I don’t know…might be easier to go to a bakery. This technique would be doomed in my amateur kitchen – how do you make the cakes so round? How do you get the right texture? How do you assemble without breaking?
But, when Bon Appetit featured a recipe that included pumpkin and maple, classic fall ingredients, I really had no choice but to give it a whirl. And worst case, my husband would shout “whoops” instead of “whoopie” and we would break out the tub of vanilla ice cream in the freezer instead.
I cannot fully express the reaction my husband gave when he ate one – it wasn’t “whoopie” (after all his mouth was terribly full) but eventually was along the lines of “I can’t stop eating these!” The cake is like a pumpkin bread but sweeter, and the frosting I could just eat with a spoon. The perfect fall dessert!
Now, the technique. My fears were a bit unwarranted, I must say. You truly just spoon the batter on the cookie sheet (I used my cookie scooper) and they turn into pretty round cakes (although I saw in my Sur La Table catalog they do make Whoopie Pie Pans). Bon Appetit nailed the timing – 20 minutes exactly (check with a toothpick). Then, assembly was a piece of cake (sorry, I couldn’t help it!). No breakage, just perfectly beautiful pumpkin whoopie pies.
Thanks, Bon Appetit (and Portland, Maine’s Two Fat Cats Bakery), for broadening my baking skills and giving me a huge reason to shout “Whoopie!”
PUMPKIN WHOOPIE PIES WITH MAPLE-MARSHMALLOW CREAM
Bon Appetit says it makes 23 pies but I found it only made 16 (maybe mine were a bit big)
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract
3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
•3/4 cup sugar
•1/2 cup vegetable oil
•3 large eggs
•1 15-ounce can pure pumpkin
•1/2 cup milk
•Nonstick vegetable oil spray
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.