Pumpkin Whoopie Pies

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Who was the originator of the Whoopie Pie?

No one is quite sure where whoopie pies originated.  At least four states, (Maine, New Hampshire, Massachusetts, and Pennsylvania) lay claim to the yummy tidbit.

Some say it was invented by Amish wives, using scraps of cake batter and leftover frosting.  According to legend, the name started when Amish men and children would shout, “Whoopie!”, when these treats were found in their lunch box. 

The first known commercially produced whoopie pies were sold by Labadie’s Bakery in Lewiston, Maine, home of the Farmer’s Almanac, in 1925 (some say 1918).

Maine is also notable for officially acknowledging the third Saturday in June official “Whoopie Pie Day”.  That’s my kind of day:)!!  This day is set aside to celebrate these sweet treats, which happens to be the official state treat…yumm!!

Although it is still a mystery where whoopie pies came from, one thing is clear; you can easily make your own, no matter where you live.

I’ve made chocolate and red velvet whoopie pies in the past.  Both are equally amazing, and I promise these pumpkin whoopie pies are exquisite too!!!

Ingredients for Pumpkin Whoopie Pies (makes 1 dozen)

  • 1 cup brown sugar (170 grams)
  • 1/2 cup vegetable oil (110 grams)
  • 3/4 cup canned pumpkin (180 grams)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (210 grams)
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves

Instructions for Whoopie Pies:

Heat oven to 350° Farenheit.  Line baking sheet with a silicone pad or nonstick parchment paper.

Whisk brown sugar, vegetable oil, canned pumpkin, egg, and extract in a large mixing bowl.

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In a separate bowl, stir the dry ingredients together until combined.

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Add the dry ingredients to the wet batter and mix until completely combined.

Place batter onto prepared baking sheet using a medium sized scoop (or spoon).  

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This recipe makes 24 cakes (12 whoopie pies).  I baked 12 on a baking sheet, and did this twice.

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Bake for 10-12 minutes.  Remove from oven and cool completely before filling with cream cheese icing (see recipe below).

Cream Cheese Filling Ingredients:

1/2 cup cream cheese (120 grams)
6 tablespoons unsalted butter, softened (85 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted powdered sugar (180 grams)

Directions:
Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.

Pipe filling on one of the cakes and top with another cake.  Gently press together.  These whoopie pies are soooo delicious!  They can be eaten immediately or you can store them in an airtight container in the refrigerator.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see photos of your confections!

 

 

 

 

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Pumpkin Buttermilk Pancakes

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I love all the seasons.  Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall!  The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground.  Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices!  Yes!!  I. Love. Fall.

Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning.  I think pancakes are one of my favorite breakfast choices (I have a few favorites).

I hope you try these fluffy and light pancakes.  They have maple syrup in the batter, and I recommend pouring some on top too!  Maple syrup and pumpkin go together like peanut butter and jelly.  Yummm!!

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Pancake Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 tablespoons brown sugar (28 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 cup buttermilk (240 grams)
  • 1 cup pumpkin puree (120 grams)
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 tsp. pure vanilla extract
  • 3 tablespoons unsalted butter, melted (43 grams)

Instructions:

Whisk, first, six (dry) ingredients together in a large bowl.

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Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.

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Add wet ingredients along with the pumpkin puree to the dry ingredients.  Mix until incorporated.  Don’t overmix!

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Heat skillet or nonstick pan over medium/high heat.  Add butter or oil and allow to heat.  Lower heat to medium.  Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook).  Flip pancakes and allow to cook for another minute.  Remove from pan and place on a platter.  Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.

Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice).  Enjoy!!

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I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!