Once upon a time I desired to open up a whoopie pie brick and mortar. So I was usually up to my ears in whoopie pies at home and lots of friends were getting goodies constantly. And then I had my first babe and decided to put my whoopie pie idea on hold and ended up being content to bake a whole slew of things at home and to take to gatherings. But these! Oh these sweet little baby whoopie pies have a deep rooted place in my heart always and forever. I make a batch (or several) every fall when it's finally more acceptable to make all things pumpkin and they make my heart so happy. I hope they make your hearts sing too. Bonus points for freezing in a ziploc or airtight container extremely well!
Pumpkin Whoopie Pies
Recipe by Lauren Watson (#2221442)
2 c dark brown sugar
1 c vegetable oil
1 1/2 c pumpkin puree (I love Libby's)
3 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground white pepper
Young Living Clove essential oil- I used a stainless steel cake tester to dip in my bottle to get just enough on there to flavor. I swirled it in at the end of mixing. You could also you a toothpick to dip if needed.
Young Living Nutmeg essential oil- I repeated the same thing with my nutmeg bottle at the end of mixing.
Buttercream Icing Ingredients:
3 c powdered sugar
1 Tbsp pure vanilla extract
2 sticks salted or unsalted butter
Preheat oven to 350 degrees.
Mix brown sugar and oil until combined, add eggs and pumpkin and mix well.
In a separate bowl combine your flour, baking powder and soda, salt, cinnamon and white pepper. Add into pumpkin mixture and mix until combined. Next, add your small toothpick or cake tester worth of nutmeg and clove essential oils. Mix one more time and then pour into pastry bags or big ziploc bag with the corner cut off.
Squeeze dollop size mounds onto baking sheets and bake at 350 degrees for 8-10 minutes.
Remove from oven, cool for a few minutes, transfer to cooling racks and allow to cool completely.
To make icing, soften your butter and add all ingredients into mixer and mix until light and fluffy. Add to pastry or ziploc bag and squeeze onto one half of a whoopie pie and sandwich together.