Growing up, the classic whoopie pie recipe that we used and swore by, was a Marjorie Standish classic. Overtime, changes were made to the recipe to make it gluten-free, and with the season of fall in full swing, I decided to turn it into pumpkin whoopie pies. These whoopie pies are moist, full of flavor, and leave you wanting more. I used canned pumpkin in this recipe, but you can of course bake a pumpkin in the oven and use the filling if you would prefer. While canned pumpkin is great for convenience, nothing beats the full flavor of real pumpkin fresh from the oven. You also can choose to the leave the chocolate chips out, if you prefer, though I find they make a nice addition to the texture of the whoopie pies.
YOU WILL NEED:
•2 sheet pans
•1 large bowl
•A wooden spoon
INGREDIENTS:
DRY:
•2 1/2 cups gluten free flour
•1 cup granulated sugar
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1/2 teaspoon salt
•1/2 cup chocolate chips (I used mini ones)
WET:
•2 eggs
•1 1/4 cups canned pumpkin
•1/3 cup milk
•1/2 cup Crisco, softened
•1 teaspoon vanilla extract
FILLING:
•1 1/2 sticks unsalted butter, softened
•1 8 oz. package cream cheese, softened
•4 cups confectioners sugar (you may need more depending on the consistency of your frosting)
•1 teaspoon vanilla extract
•1/4 teaspoon salt.
DIRECTIONS:
1.) Preheat oven to 350ºF and grease the two sheet pans.
2.) In a large bowl, cream together the Crisco, sugar, and eggs until light and fluffy.
3.) Combine the remaining dry ingredients into the creamed mixture, then add in the milk, pumpkin and vanilla extract.
4.) Place spoonfuls of the dough onto the prepared pans, leaving 1 1/2 inches between each one. Bake for 12-15 minutes and allow to cool.
5.) For the filling, beat the butter and cream cheese until light and fluffy. Then add in the confectioners sugar, a cup at a time. Then add in the salt and vanilla extract.
6.) Once the whoopie pies are fully cooled, fill with the prepared frosting.
