First, please tell me you have heard of whoopie pies before. In Western Pennsylvania (where I grew up) they were called Gobs. Generally a lovely devils food cake cookies with a vanilla icing center. When I got to college, in central Pennsylvania, they were called Whoopie Pies. There was a bakery on campus. They supplied all of the treats for the cafeteria and also were a good ole bakery that people from the town patronized. My favorite thing in the fall was to go there and get a pumpkin whoopie pie. They only had them for sale in the fall, but it was always such a treat. They were large, full of yummy cream cheese icing, and the perfect thing to munch on while walking to a class.
So in honor of the bakery at Elizabethtown College, here is my first pumpkin recipe of the season. I know there will be more...
Pumpkin Whoopie Pies
Makes about 15 sandwich cookies
From the Pittsburgh Post Gazette
For the cookies:
2 1/4 c flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t cinnamon
8 T soft butter
1 1/4 c sugar
2 large eggs
1 t vanilla
1/2 c sour cream
3/4 c canned pumpkin
For the filling:
6 T soft butter
4 oz cream cheese, room temperature
1 t vanilla
2 c powdered sugar
Preheat the oven to 350 degrees. Line the bottoms of your baking sheets with parchment paper.
Combine the flour, powder, soda, salt and cinnamon in a medium bowl. Set aside. Put the butter and sugar in a large bowl and beat with an electric mixer for 1 minute until smooth. Add the eggs and vanilla and beat for 30 seconds. Decrease the speed to low and mix in the sour cream and pumpkin until just combined. Add the flour mixture and blend until it is incorporated. Drop rounded tablespoons of batter three inches apart on the prepared baking sheets. The batter is thick enough to hold its mound shape on the sheets.
Bake cookies for about 12 minutes, or until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean. Cool the cookies for 5 minutes on the baking sheets before removing.
Put the butter, cream cheese and vanilla in a large bowl and with an electric mixer, beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low and add the powdered sugar in 2 additions. Beat until it is incorporated and the frosting is smooth, about 1 minute.
Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.