Too much candy… just the right amount of Pumpkin Whoopie Pies

Post party we had quite a bit of candy left over. I brought it in to work to get rid of it. Unfortunately all my co-workers had the same idea. I’ve spent the last two days swimming in Nerds and M&Ms. It’s becoming a problem. I think I’m due for a dentist appointment too. Shudders.

The PARTY was funnn. Thanks to everyone who stopped by. I think you had a good time, yes? At some point in the night I lost possession of my camera. I found things like this on it:

The next morning?

Poor skeleton. Partied out. For political reasons, I cannot show you the rest of the party pics. But maybe just one of the whoopie pies I made.  They were yummy.  Whoopie Pies are popular now, popping up at bakeries everywhere.  I like how portable and individual they are–way less mess than cutting a full cake, even easier than a cupcake.  And because it’s fall, and because I’m obsessed with all things pumpkin and maple, here’s another pumpkin and maple recipe…

Pumpkin Whoopie Pies

Adapted from Bon Appétit

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
6 Tablespoons butter (3/4 stick), at room temp
3/4 cup dark brown sugar, packed
3/4 cup white sugar
1/2 cup vegetable oil
3 large eggs
1 (15 oz.) can of pumpkin puree
1/2 cup milk

1 cup butter (two sticks), at room temp
1 cup powdered sugar, sifted
1 (7.5 oz) jar of marshmallow filling or fluff
3-5 teaspoons maple syrup, to taste
salt, to taste

For the cakes:
Preheat oven to 350° F

Sift together the first eight ingredients into a medium bowl. Set aside. Using a hand or stand mixer, cream together the butter and sugars. Gradually add in oil, then the eggs, one by one. Beat in pumpkin. Mix in half of the flour mixture, followed by the addition of the milk. Finish by beating in the the last half of the flour until just combined.

Line baking sheet with parchment paper. Spoon desired amount of batter onto your pan. I used about 2 tablespoons per whoopie pie “half”, and spaced them about 3” apart on the pan. Bake 15-18 minutes until edges are just slightly browned and a toothpick inserted in the center of the cakes comes out clean. Watch these because the bottoms will burn! Carefully remove the cakes from the pan and cool on a wire rack.

For the frosting:
With a hand or stand mixer, whip together the butter and powder sugar. Add marshmallow filling and a dash of salt. Gradually add maple syrup to taste. I loaded up on the maple syrup and added another dash of salt to cut the sweetness.

Spoon 1-2 Tablespoons on the center of the flat side (pan side) of a cooled whoopie pie cake. Grab another cake and gently press together. Enjoy!

This recipe made about 24 assembled pies.

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5 Responses to “Too much candy… just the right amount of Pumpkin Whoopie Pies”

  1. papa Says:

    DUDE. if i could i would just unhinge my jaw and have someone tilt all that food on the table into my gaping mouth hole.

    Sorry we couldn’t make it for your halloween festivities. Hopefully we will be up there for NYE and maybe I can try to make some kind of goodie!

    • citytart Says:

      you always know just what to say.

      nye… it’s on. i want burgers… kuma’s style… and french fries. bring that dang deep fryer.

  2. Meaglar Says:

    Bring me us those whoopee pies! Luc would like one as well please. Help we’re stuck in Philly!

    • citytart Says:

      Luc! That peanut barely has a tooth.

      As for the two of you… go get you some capogiro gelatto… so good! I heart Philly.

  3. Jennie Says:

    send me everything! make me some whoopie!

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