The dessert kind of a sandwich with the bread being two baked chocolate cake rounds with a center of cream filling. These days there are many different versions of this classic American recipe with mixes being sold in supermarkets across the nation. From the classic chocolate with vanilla cream to Green tea with honey infused cream much like cupcakes the whoopie pie has no limit to the ingrediants you can use.
Pumpkin Whoopie Pies with Maple Filling
2 eggs
2 cups brown sugar
1 can pumpkin puree, 15 ounces
1/2 cup oil
2 1/2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/2 cup butter (1 stick)
8 ounces cream cheese, at room temperature
3 cups powdered sugar
3 tablespoons maple syrup
1 tablespoon vanilla extract
Pre-heat your oven to 350 degrees, line two baking sheets with parchment paper and set aside. In a medium bowl mix the eggs and sugar, add in the pumpkin and oil and mix until well combined. Meanwhile sift together the flour, baking soda, salt, nutmeg and ginger. Beat the wet and dry ingredients together and drop by rounded 2 tablespoon spoon fulls onto the parchment paper lined baking sheets.
Bake the cakes for 10 to 12 minutes or until the cakes are slightly cracked and spring back when touched on the top. Remove the cakes from the baking sheet and place on a wire rack to cool.
While the cakes cool, beat the butter on medium speed until it is smooth and has no visible lumps. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the confectionaers' sugar a little at a time then add the maple syrup and vanilla, beat until smooth.
fill the centers of the whoopie pies with the cream and lightly press together and chill for 30 minutes. Garnish with a sprinkle powdered sugar and serve.
Makes 12-18 servings (depends on the size of the cakes).
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