I think we’re at a point in our relationship (Yes…you…and I. Us) that it can withstand this brutal honesty: I have never tasted a Whoopie Pie simply due to it’s name. It makes me giggle. And think of inappropriate things at inappropriate times. The name itself even sounds funny. Check out what Wikipedia (which never lies by the way) says about Whoopie Pies.
Whoopie Cushions (developed by a true Canadian).
Makin’ Whoopie a la Ella Fitzgerald.
Are you laughing yet? Just a little? Cracking a smile? Because I don’t think we laugh enough.
I think laughing at myself & a strong sense of wit are healthy forms of self-criticism. What else can you do when you check out at the grocery store after a week of avoiding said store, numerous groceries bagged and piled high in the cart, only to realize your wallet is at home? Often, I try use laughter in an effort to replace tears. Strong emphasis on “TRY.” Coleridge said laughter is oft an art to drown out the outcries of the heart with which I completely agree.
Are we laughing less and less? I think we need smiles and laughter just like we need love. According to Max Beerbohn (August 24, 1872 – May 20, 1956, English Essayist): only the emotion of love takes higher rank than that of laughter. I love laughing together with my husband; it’s one of our last stress-free forms of communicating. It brings us closer. It keeps our imaginations and intuitions alive.
Besides, anyone can be passionate and romantic but it takes real lovers to be silly (Rose Franken).
And eat Pumpkin Whoopie Pies.
source: me (but similar recipes seem to be floating on the interwebs)
makes 36 assembled Whoopie Pies
- 1 1/2 C all purpose flour
- 1 1/2 C whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp cinnamon
- a pinch each of ginger, cloves and nutmeg
- 1 C white sugar
- 1 C brown sugar
- 3/4 C vegetable oil
- 2 Tbsp maple syrup
- 3 C canned pumpkin (NOT pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees and line your cookie sheets with parchment paper.
- Whisk together flours, salt, baking powder and soda, cinnamon, ginger, nutmeg and cloves.
- In a different bowl whisk together sugars and oil until well combined. Repeat with the eggs. Repeat yet again with the pumpkin. And lastly, whisk in the vanilla and maple syrup.
- Mix together the wet and dry ingredients until fluffy and well combined.
- Drop the dough by the Tbsp onto your baking sheets. These cookies to puff up and expand quite a bit. Bake about 12 -14 minutes or until a toothpick inserted into the cookies comes out clean.
- Cool completely on either the baking sheet (if you have enough) or a cooling rack.
Maple Cream Cheese Filling
- 3 C icing sugar
- 1/4 C butter at room temperature
- 8 oz. light cream cheese at room temperature
- 1 tsp vanilla extract
- 3 Tbsp maple syrup
- pinch of cinnamon
- Beat the butter and cream cheese until smooth and fluffy. Add the remaining ingredients and beat until fluffy and well combined.
To assemble the Whoopie Pies, once cookies have completely cooled, place a large dollop of filling on the flat side of a cookie. Sandwich with another cookie. Press down slightly so the filling spreads evenly to the edge of the cookie. Refrigerate cookies on parchment paper at least 30 minutes before serving.
- The cookies are are a beautiful, dark color with intense flavor. If you want something milder reduce the cinnamon and only add ginger, cloves and nutmeg to your taste.
- These cookies stay good in the fridge for a couple days but make sure they are on parchment paper (not wax paper or anything else you deem to try). The bottoms will get soggy if you don’t.
- These cookies freeze really well too. I love the frozen cream cheese filling.
- Each Whoopie Pie has approximately 285 calories, 9 g fat and 53 g carbs which you will completely burn off being silly and listening to Ella Fitzgerald.