Whopper Whoopie Pies

Autumn/Fall is here! Hurray! I think this is my favourite season. Not too hot, not too cold. Amazing colour on the trees and time for the best time for good comfort cooking as the temperature starts to drop.

So in this Thanksgiving period, it’s appropriate to do some pumpkin baking. Instead of making a pumpkin pie, Megan found a recipe for whoopie pies and seeing as I hadn’t made whoopie pies before, then it was a perfect choice.

BUT I accidently doubled the size of the cookies so they turned out to be DOUBLE the size they were meant to be, ARGH. Oh well, they were still delicious.

Pumpkin Whoopie Pies


  • 1/2 can(s) (15-oz. solid-pack) pumpkin
  • 1 cup(s) (packed) brown sugar
  • 1/2 cup(s) vegetable oil
  • 1 large eggs
  • 1/2 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) flour
  • 3/4 teaspoon(s) cinnamon
  • 5 1/2 teaspoon(s) ginger
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) (ground) cloves


  • 1/4 cup(s) vegetable shortening, softened
  • 1 cup(s) confectioners’ sugar
  • 1/2 teaspoon(s) vanilla extract
  • 1 large egg whites


  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
  2. In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
  3. Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
  4. Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy.Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.
1 comment
  1. d said:

    You did the right thing Pumpkin, better bigger than smaller, wot!

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