Halloween is the perfect excuse to try new recipes and indulge in sweet treats! I wanted the challenge of trying something new. I also wanted to make something portable and handheld for my co-workers. And of course, it has to be delicious.
After some “Pinspiration” I stumbled across the perfect recipe: Bon Apetit’s Pumpkin Whoopie Pies with Maple Marshmallow Cream. Before this recipe, I probably had whoopie pie once and I wasn’t sure what to think of it. Was it a cookie, pie, a cake?
So the story is: WPs is a East Coast phenomenon, invented by the Amish using left over cake batter, placed as treats inside their husbands lunch pails, when they discovered the WPs they exclaimed, “Whoopie!”
Not sure how true this is, but it’s a cute story.
This was my first attempted at whoopie pies and I’m already excited to make more! They are like big soft cookie sandwiches with creamy sweet fillings- who wouldn’t love that?
These WPs tasted like a New England autumn: full of rich, sweet pumpkin, warm spices, and maple goodness.
Start off by making the maple marshmallow filling (enough to lightly fill 20-25 large WPs):
- 1- 7oz can of marshmallow creme
- 2 sticks (1 cup) of butter (room temp)
- 1 cup of sifted powdered sugar
- 2 Tablespoons of maple flavoring (I would add less if you don’t want the intense maple flavor)
1. Beat butter and sugar until smooth
2. Add the whole can of marshmallow and the maple flavoring. Beat until blended and a light tan color.
3. Leave at room temp. (I had to refrigerate this overnight because I did not have time to fill the pies that night and it was fine, I just left it out at room temp and warmed it up by messaging the piping bag with my hands.
It was a good call to put it in a piping bag, much easier clean up and makes filling the pies a breeze, especially when I was pressed for time.
On to the pies! Here is where you mix most of your dry ingredients and all spices together.
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
Mix all this together well and set aside.
Beat the 3/4 stick of butter and 3/4 cup brown sugar together. Then add 1/2 cup of vegetable oil gradually as the better is on medium speed. Add 3 eggs, one at a time. Then add 1 15oz can of pure pumpkin (I love the Libby’s brand) and smell the goodness.
After that’s all blended, alternate (ideally with the blender still moving) adding the dry ingredient mix and the 1/2 cup of milk. Stopping to scrap the sides occasionally. When it’s all blended and starts feeling pretty think- cover it with saran wrap and refrigerate for a hour. After the hour, line your cookie sheets with parchment paper and spray the paper with cooking spray (helps a lot for the pies to come off clean). Start dropping the batter into the size you want, I had about 3 tablespoons per pie. The do expand so make sure you give them plenty of space!
Ew, I know the unbaked versions do not look that appealing.
It would go faster if you have two trays baking, 1 at the top third of the oven and 1 at the bottom third. 10 mins in, you switch them and finish baking for 10 more minutes. They should still be pretty soft but have a nice medium deep orange color.
Inside should be nice and moist like this and so soft that it bends before it breaks.
This recipe was so time consuming, I had to stop at 1am and save the assembling for the next day….
Oozing with maple-y, marshmallow-y goodness. I was careful not to put too much filling, knowing that it was pretty sweet and people tend not to like to be overwhelmed by filling. Some recipes use a cream cheese filling but I think the marshmallow creme gives it a nice fluffy texture that is not too heavy. The pumpkin halves are also very light and soft.
Do NOT stack them together or let them touch, the whoopie pies are so moist that “skin” of the pies tend to stick to each other and then peel off. I cut strips of wax paper and wrapped them in it for neat convenient grab-n-go.