When I had my cooking school, Cooking Up a Storm, one of the things my students loved to bake the most was whoopee pies. For fun and giggles, we called them “making whoopee” pies! These are real crowd-pleasers. If you’re using the Cream Cheese Frosting, you can make them ahead of time. (I find the whipped cream in the pumpkin filling doesn’t hold well if made too far in advance.)
Ingredients
- Pan Grease (this page) or vegetable shortening and extra flour for greasing the pans
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup canola oil
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup (packed) dark brown sugar
- 3 cups 100% pure pumpkin puree (about 1½ 15-ounce cans)
- 1 teaspoon vanillaextract
- Cream Cheese Frosting (this page) or ½ recipe
- Whipped Pumpkin Filling (this page)
How to Make It
- Preheat the oven to 350°F. Coat two rimmed baking sheets with Pan Grease (this page) or shortening with a light dusting of flour. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and both sugars on high speed until smooth, 5 minutes. Add the pumpkin and vanilla. Beat on high speed for 30 seconds. Add the flour mixture and beat on low speed just until combined, 30 seconds. Scrape down the sides and around the bottom of the bowl. Beat on high speed for 1 more minute.
- Using a ¼-cup measure, scoop out the batter onto the prepared baking sheets, making 24 equal-size circles and spacing them about 1 inch apart.
- Bake until the dough is dome shaped and springs back when touched, 15 to 18 minutes. Transfer the rounds to a wire rack and let cool completely. Turn half of them upside down and spread the flat side with 2 to 3 tablespoons frosting. Top with the remaining pies, flat sides facing. The pies are best eaten the same day they are made.
