Comfort and Cuisine: Making Whoopie

 

 

    Last year on a trip to Sugarloaf to ski, we visited the Touring Center to cross country ski. The skiing was fabulous, so much so that we returned home and purchased our own equipment, but a discovery at their refreshment concession will never be forgotten.

    Pumpkin Ginger Whoopie Pies.

    Don’t misunderstand – we love those rich chocolate whoopee pies as much as anyone else, but these luscious sweets were unbelievably scrumptious, leaving us lusting for another taste.

Sadly, it was the end of the skiing season, so we never got back to ask them for the recipe (and, for all we know, it may be a closely held secret). Therefore, we’ve embarked on a mission of discovery, and find that these pies, if not exact duplicates, are decidedly delectable. Furthermore, they are simple to bake, with no exotic ingredients – unless you are in the midst of putting a batch together and find you have no cinnamon in the house – and whip up quickly.

    On the first batch, my husband had eaten three before the last of the cookies were baked. Now, that’s a testimonial!

Pumpkin Ginger Whoopie Pies

    Cookies:

    2 cups flour

    1 teaspoon baking power

    1 teaspoon soda

    1 teaspoon cinnamon

    1 teaspoon ginger

    ½ teaspoon salt

    ½ cup (1 stick) butter

    1 ¼ cups sugar

    2 large eggs, at room temperature, lightly beaten

    1 cup canned cooked pumpkin

    1 teaspoon vanilla

    Preheat oven to 350°F. Light grease baking sheets. Combine flour baking powder, baking soda cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract and beat until smooth. Stir in flour mixture until combined. Drop by heaping teaspoons onto prepared baking sheets. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes, then remove to wire rack to cool completely.

    Filling:

    4 ounces cream cheese, softened

    6 tablespoon butter, softened

    ½ teaspoon vanilla

    1 ½ cups powdered sugar

    Beat cream cheese, butter and vanilla in a small mixer bowl at medium speed until fluffy. Gradually beat in powdered sugar until mixture is light. Assemble pies when cookies are cool.