These Pumpkin Crinkle Cookies are a seasonal version of the ever popular Chocolate Crinkle Cookies. You know how good they are and how easy they are to make. [Read more…]
The Whoopie Pie is a US baked good that is made of two rounds of flavoured cake, with a sweet creamy filling, or frosting, sandwiched between them. They are very easy to make and freeze well so can be made ahead of time.
You can use fresh, or tinned, pureed pumpkin. I have used the tinned version which is readily available in most supermarkets all year round. It is a lot less messy and time consuming than preparing the fresh pumpkin and, in my mind, has a great flavour.
I have adapted this recipe slightly by way of altering the spice content in the actual pie, and the cream cheese frosting. I have included cinnamon, all spice and ground ginger although I reduced the ginger content in the batter mix as I wanted to enhance the cream cheese frosting by adding syrupy, diced stem ginger. This gives the pie a real ‘kick’ of warmth amongst the sweet cream cheese frosting. My goodness, is this frosting delicious? (So much so, I made another cake just so that I could make this frosting again).
The ginger in them makes them a real grown up indulgent treat around Halloween and Bonfire Night. You could offer up mini ones to the children, perhaps with less stem ginger in the frosting, or you could leave it out completely and substitute for 1 teaspoon of vanilla paste / extract.
The fact that the cake can be frozen makes them perfect for parties, or large gatherings as they defrost quickly and are easy to assemble. Then again, you don’t need the excuse of a party to make these. They go perfectly with a cup of tea…
- 280g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 200g soft dark brown sugar
- 115ml vegetable oil
- 250g pumpkin puree, fresh or tinned
- 65ml milk
- 1 egg
- 300g icing sugar
- 55g unsalted butter, room temperature
- 115g cream cheese
- 40g diced stem ginger in syrup
- In a large bowl, combine the flour, all the spices and the salt and mix thoroughly.
- In a separate bowl, or the bowl of a freestanding mixer, mix together the sugar, vegetable oil, pumpkin and milk until well blended and smooth. Whisk in the egg.
- Gradually add the dry ingredients and mix until well combined. Cover the bowl with food wrap and chill for approximately 30 minutes.
- Preheat the oven to 180 degrees C, or Gas Mark 4. On two baking trays, lined with parchment, pipe, or spoon equal amounts of the mixture into rounds (small or large), depending on your required size of pie. Remember to allow for space around each pie as they will spread during the baking process. For large whoopies, bake for 10-12 minutes and for smaller ones, 8-10 minutes.
- Remove from the oven and allow to cool a little on the baking trays and then transfer to wire cooling racks to cool completely.
- Either frost and assemble the Whoopie Pies, or freeze in a large plastic container, layer with baking parchment to prevent sticking and frost at a later date.
- Whip the butter until light and fluffy using and electric whisk for freestanding mixer. Add the cream cheese and whip further. Sift the icing sugar into a separate bowl and then slowly add to the butter and cream cheese mixture. Once the mixture is light and fluffy, add the syrupy, diced stem ginger and mix well.
- Use immediately or store in the fridge in an airtight container.
- To assemble the Whoopie Pie, pipe or spoon a sufficient quantity of frosting onto one flat side of the pie. Form a sandwich with a second pie. Optional - dust with icing sugar. Serve.
Source: Slightly adapted from Claire Ptak’s ‘The Whoopie Pie Book’