Whoopie for Whoopie Pies Part 2 - The Pumpkin Whoopie

I’ll be the first to admit that there isn’t much about pumpkin that gets me excited.  Even the promise of a generous dollop of whipped cream won’t entice me to eat a slice of pumpkin pie. But even I know when it’s time to call a temporary hiatus on my moratorium of all things pumpkin.

One bite of these, and I was shouting "Whoopie!" - or I would have, if my mouth hadn’t been crammed full!

This recipe is courtesy of my neighbor (thank you, Helen!), and will yield approximately 2 dozen pies:

For the cakes:
2 cups brown sugar, firmly packed
1 cup oil
1 cup cooked pumpkin
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350F. Beat first four ingredients until fluffy, then add remaining ingredients. Drop by spoonfuls onto greased cookie sheet and bake for 10-15 minutes. Transfer to a rack to cool completely. You may want to watch the time on these. I don’t know if it’s because my oven runs hot or because I bake these on dark pans, but mine were done in the 9-10 minute range.

Below are two options for filling – you can decide which to use based on your personal preference. When I made them, I used the cream cheese frosting, which lent a hint of tangy sweetness to the pies.

Option 1:
2 egg whites
2 teaspoons vanilla
4 tablespoons flour
2 tablespoons confectioners sugar
4 tablespoons milk
1 cup shortening
4 cups confectioners sugar

Beat egg whites and vanilla well then add flour, 2 tablespoons sugar, milk and shortening until well mixed. Add 4 cups sugar and beat until smooth.

Option 2:
4 cups confectioners sugar, sifted
2 8-ounce packages cream cheese, room temperature
½ cup butter, room temperature
4 teaspoons vanilla extract

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy

Assemble pies:
Spread a rounded tablespoon of filling on flat sides of half the cakes and top with remaining cakes.

Like their chocolate siblings, I try to make them a day ahead of when I need them, because they get moister with time. They can be kept, layered between wax paper, in an airtight container at room temperature.