Pumpkin Whoopee Pies
Today, we are celebrating!
Today is the day Jenna Weber’s book, White Jacket Required, is released! Jenna of Eat Live Run is one of the best bloggers out there, and I’m so happy to be a part of her celebration! I completely adored her novel. It’s a coming-of-age story about Jenna finding herself on the path to food writing. Jenna takes us through her decision to go to culinary school, a devastating family crisis, and a tough decision to relocate to a new place—all told in her usual sweet, conversational tone. I felt like I was sharing a bottle of wine with a close friend and listening to all the juicy details of her life. It’s a very personal story, and I’m so glad she shared it with us. I finished the book in just 2 days–I couldn’t put it down!
I especially enjoyed the recipes sprinkled throughout the book. There are over 30 recipes in the chapters, and I’m slowly making my way through them. The cream-less creamy tomato soup was delicious, the lemon-brown sugar chicken is a weeknight staple in my house, and these pumpkin whoopee pies—scrumptious! Every recipe I make from Jenna’s site is delicious, so I expected nothing less!
So, grab Jenna’s book, make a cup of chai, and nibble on a pumpkin whoopee pie while you read! Enjoy!
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, divided
- ¾ cup shortening
- 2 cups brown sugar
- 1 cup canola oil
- 1½ cups canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground white pepper
- 1½ teaspoons ground ginger
- Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
- Preheat the oven to 325°P. and line a baking sheet with parchment paper.
- Make the cookies: In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
- Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to overmix).
- For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don’t have a piping bag, use two large spoons and space the batter in the same way.)
- Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
- Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
I’d love to read Jenna’s book… especially with recipes like this:-)
[Reply]
These look so tasty! I NEED that book!
[Reply]
what a lovely review! I’m going to have to check out that book!
[Reply]
Love Jenna! I need to get my hands on this book.
[Reply]
Yum! I’m so excited to read Jenna’s book, too.
[Reply]
I can’t believe it’s already pumpkin season… no no give me a few more weeks please?? lol Love Jenna! Can’t wait to see the book.
[Reply]
These look amazing … gotta pin for later
[Reply]
These look fantastic, and I’m happy to hear the book was good. I’m looking forward to picking up a copy.
[Reply]
love the recipe for the pumpkin cookies b/c I’ve had pumpkin on the brain lately! And so glad you loved the book and finished it in 2 days!
[Reply]
I can’t wait to get a copy of Jenna’s book, everyone is raving about it! I’m doubly excited if it’s full of recipes like these!
[Reply]
I really need to get this book! And these pumpkin whoopee pies look amazing, especially with that fluffy filling!
[Reply]
I’ve made pumpkin whoopie pies in the past, but they didn’t look nearly as delicious as these!
[Reply]
The book sounds wonderful and your whoopee pies looks wonderfully moist and delicious.
[Reply]
These look awesome!
[Reply]
I am very excited for this cookbook! This recipe looks phenomenal.
[Reply]
These cookies look lovely!
[Reply]
I’ve been looking forward to Jenna’s book and the cookies are too good!
[Reply]
I adore pumpkin and I adore whoopie pies – but, it’s your presentation that makes them so appealing! Lovely post!!!
[Reply]
I enjoyed her book too!! Those whoopie pies look so good!
[Reply]
These whoopie pies look incredible – I cannot wait to make them this fall…I guess it is fall, so I should get on that asap. And I must check out Jenna’s book – love her!
[Reply]
I think I know what I’m doing this saturday now
Those whoopie pies look fantastic! Thanks for stopping by my blog! New follower!
[Reply]
Oh. My. Goodness. I don’t usually post comments until AFTER I’ve made the recipe, but I had to say something right away! You’re brilliant, these look so lovely. I’m definitely in the mood for fall treats, perfect timing! I’ll be sure to post again with a bajillion star rating just as soon as I’ve actually made them.
[Reply]
Oh my gosh these guys look awesome! I want to eat a dozen all at once!
[Reply]
It’s so sweet that you’re helping Jenna kick off her new book with a delicious whoopee pie recipe. The pies look fantastic and I’m so excited to read about Jenna’s experiences with cooking and blogging and of course try her recipes. Very fun post!
[Reply]
Given the frequency with which I read Jenna’s blog (ie daily) it’s obvious that I need to get my hands on that book. And now that i know that it has a pumpkin whoopie pie recipe in it…I need it EVEN MORE!
[Reply]
I love pumpkin whoopie pies! They are one of my favorite things. They are also really good with 7 minutes frosting in the middle, though a little messy. I also freeze the individual cakes and heat them up in the oven wrapped in parchment for a quick breakfast.
[Reply]
this looks so super delicious.. perfect for fall.
nicely done
[Reply]
I really do need to grab that book, and I had probably better make these too.
[Reply]
Can’t wait to read her book…sounds great! And these whoopee pies?? Sing me up! I will never turn down anything with pumpkin and creamy filling!
[Reply]
So neat to hear of a blogger making the leap to book-dom. So when is yours being published?
[Reply]
I absolutely love pumpkin whoopsie pies. I made a vegan version and it was so tasty! But this one looks even better!!!
[Reply]
Mmm..! Pumpkin desserts are my favorite! Just made pumpkin bars last night
These look too good, need to try them as a whoopie pie, that filing sounds amazing!
[Reply]
~Yummy~ I can’t wait to read her book!!
[Reply]
[...] Pumpkin Whoopee Pies @ Dessert For Two [...]