Whoopie Pies, that is! With that arrival of Fall, it seemed like the perfect occasion to make some Pumpkin Whoopie Pies. After all, Lancaster is the home of the whoopie pie. I know Maine residents disagree, but in Lancaster, we know it is the true home of the whoopie pie.
The recipe is quite easy, basically like baking some drop cookies and then mixing up some icing and putting them together. I followed my Mom’s recipe.
Pumpkin Whoopie Pies
1 cup sugar
1/2 cup shortening
1/2 cup margarine
Combine and add to above mixture:
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 1/2 cup pumpkin (I used the 15 oz. can)
1 1/2 tsp. vanilla
Mix well and drop by tablespoons onto greased cookie sheet.
Bake at 350 degrees for 12 minutes until cookies are set.
8 oz. cream cheese (softened)
1/2 cup butter (softened)
Gradually add and beat until light and fluffy:
1 pound confectioner’s sugar
1 tsp. vanilla
The “cookie” batter was easy to mix.
Drop by tablespoon onto the tray.
They look so much nicer once they are baked.
It took a lot of restraint to not just start eating them, but I knew it was worth waiting for the finished product. I let mine cool, and then mixed the icing later.
One thing to note, I had at least a cup of icing leftover, so you could easily double the cookie portion of the recipe and keep the icing amount the same My batch made 17 complete whoopie pies.
My Mom always had us wrap them individually in saran wrap so that they stay together nicely and are easy to grab and eat. You can also freeze them, and save for a later time….if you can manage not to eat them all right away! 🙂
I hope you enjoy this wonderful Fall treat!