We have, over the years, tried several recipes for Whoopie Pies. I liked them all. Of course, I consider myself a whoopee pie junkie.
I’ve tried many different flavors, Vanilla, Pumpkin, standard Chocolate, Oatmeal, and any others that you can find and send in. I truly believe that any recipe that includes cookie and frosting is a winner!
My husband, being an enabler, found the best chocolate whoopee pie recipe, so far. He baked these last weekend and having teenagers with teenage friends, there weren’t any left on Monday. Perfect!
I’ll share it with you today in hope that Linda will share her recipe for Pumpkin Whoopie Pies and that you will share your own favorites, as well. Thank you and enjoy!
(this makes a big batch of large whoopie pies)
3 cups sugar
1 cup butter
4 eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups milk
Directions: Preheat oven to 350 degrees F.
In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend.
Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
With a large spoon, scoop out 32 circles of batter onto a baking sheets. Bake for 10 to 12 minutes. Let cool.
1 1/2 cups shortening
3 cups confectioners’ sugar
1 1/3 cups marshmallow topping
Dash salt
1 teaspoon vanilla extract
1/3 to 1/2 cup milk
Directions: In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
We wrapped these individually with plastic wrap because of their size.
1 cup shortening (Crisco)
2 cups granulated sugar
3/4 teaspoon salt
5 cups flour
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 cups buttermilk [or sour milk]
1 tablespoon vanilla extract
Directions: Cream shortening, sugar, salt, eggs and vanilla together. Sift flour and baking powder, add soda with water and milk. Mix together, drop by tablespoons onto greased cookie sheet. Bake at 425 degrees F for 4 to 5 minutes. To make these extra special, spread a teaspoon full of your favorite jelly or preserves onto cookie on one side, spread the filling on the other cookie and join the two for a real taste treat! We really enjoyed the our homemade raspberry jelly from last year!
1 1/ 2 cups confectioner’s sugar
3/4 cup shortening
1 teaspoon vanilla
1 /2 of a 12 oz. container of marshmallow fluff
Have a great week! I’ll be looking forward to hearing from you with any suggestions or recipes you like.
I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week!
