Pumpkin Whoopie Pies

Happy Halloween, ghosts and ghouls!

I’ve got to tell ya, it’s already been a spooky one.

Last night we had been having some issues with our kitchen faucet. Some minor moaning and groaning of the pipes in the walls when turning on and off. But the apartment was built in the early 70’s and have had lots of people pass through, most likely not taking the best care of it. So it’s old and no surprise to have a few creaks every now and then.

But around 2 in the morning (yes, during the witching hour where supernatural activity is believed to be at its peak), I woke up to a loud rumbling from the walls. I am not kidding when I say it sounded like our neighbors were taking a jack hammer to the wall.

So I did what any incredibly brave person would do, and woke up my boyfriend to see what was going on.

Turns out, it was the kitchen faucet! Well, not exactly. Somehow, the water pressure had become extremely high; that’s the noise we were hearing earlier in the evening, was the water pressure coming through. Now, it was so high that it was causing the pipes in the walls to vibrate and rattle. We tried turning the water on and off, switching between hot and cold to see if it was water hammer or there was anything we could do about it. A few times my boyfriend thought he fixed it, only to hear the noise start up again without the faucet ever being touched. After about 2 hours of this, I finally came to the realization that we could turn off the water to the apartment. I mean, it was 4 in the morning. What did we need running water for? Thankfully, that stopped it.

This morning I had our maintenance man come and he also could not find any reason for why the water pressure was so high. He tried replacing a few valves and water lines, but I won’t know until I’m home later if it was actually fixed.

So it’s a little bit creepy to me that there was all of this noise which couldn’t be explained. Perhaps, a spirit was doing it?

Ok, back to the topic at hand… whoopie pies.

Apparently this is a New England thing? Just like black raspberry ice cream, I was unaware of this until I moved to California.

If you haven’t had one, they are basically a super sweet sandwich made from a sort of cookie-cake hybrid. Normally they are chocolate with vanilla filling (don’t worry, that recipe is coming). But in this case for Halloween I wanted to make them pumpkin!

It’s like my last hoo-rah to pumpkin before October is over.

Ingredients
Cookies::
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1¼ cups brown sugar, packed
⅔ cup olive oil
1 teaspoon vanilla
1 cup pumpkin puree
Filling::
3 cups powdered sugar
½ cup butter, room temperature
3 tablespoons half-and-half
1 teaspoon vanilla

DoveWare Casserole Dish; use 2 to cut down the number of batches
about 17 whoopie pies
Prep Time: 15 minutes
Cook Time: 17 minutes per batch (about 50 minutes total if you have 2 casserole dishes)

Directions

Cookies::
1. Preheat your oven to 350°F. Cut parchment paper to fit into the bottom of your casserole dishes; set aside.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
3. Using a hand or stand mixer, combine the brown sugar and oil until a fine crumble.
4. Add in the eggs one at a time, mixing after each.
5. Add in the vanilla and pumpkin and mix until smooth.
6. Gradually stir in the flour mixture; stir for 1 minute.
7. Drop by heaping tablespoons into the casserole dishes, placing 2 down and 3 across for 6 cookies per dish. Set aside the remaining batter for next batch to bake.
8. Bake for 15-18 minutes until you can gently touch it with your finger and it springs back to shape.
9. Remove from oven, allow to cook in dishes for about minutes.
10. Carefully remove from the casserole dish (either using a spatula or lifting the whole parchment paper) and let cool completely on a cooling rack.
11. Repeat steps 7-10, putting in new pieces of parchment paper as necessary, until the batter is used up and you have an even number of cookies, about 34.

Filling::
1. In a medium bowl, beat the powdered sugar and butter on low speed with a stand or hand mixer, slowly increasing the speed to medium; the mixture will be crumbly.
2. Pour in the half-and-half and vanilla. Beat on high speed until smooth and fluffy, about 3 minutes.
3. When the cookies are all completely cooled, find pairs of similar size and shape.
4. On the bottom of one cookie, top with a generous amount of the filling. Place its partner cookie on top to make a sandwich.
5. Repeat until all of the cookies are filled and you have your finished whoopie pies!
TIP: These can be very sticky, so store with parchment paper between each layer of stacked whoopie pies and before any plastic wrap.

Recipe inspiration from Gather For Bread

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