Friday, October 31, 2008

Pumpkin Whoopie Pies

I've blogged before about my quest to find the best whoopie in Maine (still haven't found it). And I couple of months ago I ventured into the make own whoopie pie territory. The other night I put a Halloween twist on my whoopie pie recipe with terrific results, so if you are looking for a last minute Halloween treat to make (somewhere between putting together your costume), this recipe is for you...

I've experimented a bit with whoopie recipes and my go to recipe is still the one from epicurious. The recipe was pretty straightforward. You MUST use Droste Dutch Processed Cocoa. The first time I did it I was a little short on Droste and had to add in a couple tablespoons of Hershey's to make my full half cup. And overall I was disappointed in the chocolatey-ness. The next time I did it I used all Hershey's (because that's was Martha recommended). NO! FAIL! Not chocolatey. Not delicious. This time I used 2/3 of a cup of Droste instead of just 1/2 cup. Just right! I recommend making the pies as minis and doubling the recipe if you are having a crowd. For the minis, use your tablespoon measuring spoon to scoop out little balls of batter and bake for around 10 minutes at 350 degrees.

For the pumpkin filling, I turned to Martha Stewart. Do not be confused! You should use the Epicurious recipe for the base. Trust me. Just trust me.

Overall pretty easy way to make something a little different from the standard Halloween (or Thanksgiving) fare.


Anonymous said...

You should check out the pumpkin whoopie pie from Flour Patch Bakery in Montclair, NJ:

They make pumpkin cake and fill with a pumpkin fluff - one of the best pumpkin treats I've had all season. But call ahead because they don't always have them!

Cakespy said...

I trust you. Oh, how I trust you. They look awesome.

Brownie said...

@liz: Thanks for the tip!

@cakespy: They are really yummy. Let me know if you try them out!