Our friend Sylvia usually bakes pumpkin whoopie pie in the Fall and brings to our Sunday school class. I love her whoopie pies the first time I tried. I miss her pies, but I especially miss her. I haven't seen her for a long time because she is a nurse that has to work on Sundays. Sylvia and her husband, Ray are a sweet couple that have taught us a lot of great things. They usually host a hayride party in Fall at their farm. However, this year is an exception since they have to take care of an ailing friend. May God bless them and give them joy in what they do.
Getting a big pumpkin from CSA, I thought of making whoopie pies. I haven't asked the pie recipe from Sylvia, but I found a recipe from my Mennonite cookbook. Sylvia is also a Mennonite, so it can't be too different, right?! The recipe said that it yields 3 dozens of sandwich pies. I think I made mine too big because I only got less than 18. I realized that my pies were huge, so I made them smaller on the second and third batches. Hubby preferred the small ones because the cream cheese and pie ratio is bigger than the larger ones.
Pumpkin Whoopie Pies
Source: From Amish and Mennonite Kitchens
Cream: 2 cups brown sugar
1 cup vegetable oil
Add: 1 1/2 cup cooked, mashed pumpkin
Add just until incorporated: 3 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 Tbs ground cinnamon
1/2 Tbs ground ginger
1/2 Tbs ground clove
Drop by heaping teaspoons onto greased pan. Bake at 350F for 10-12 minutes.
Cream Cheese frosting
Ingredients: 8 oz cream cheese
1/2 cup powder sugar (add more if you like) Maple syrup (optional)
Sandwich two pies filled with the cream cheese filling.