Pumpkin Whoopie Pies

What’s all the fuss about? Whoopie what? Huh? Seriously, the first time I heard about Whoopie Pies, I had to google it. Today, when I posted on Facebook I was making them, my friends and family texted me asking “WTF” they were.  One friend went as fas as to say she was scared to find out what they were! haha

It is believed that the first Whoopie Pie was made in the 1920s. The state of Maine likes to claim the fame of inventing it. However, residents of Pennsylvania say the first Whoopie Pie originated there. There are also those who give the Amish credit for making the original Whoopie Pie. Some believe it was the Amish who traveled to Maine and actually introduced this cake-like dessert. Regardless of the true origination, the delicious taste is almost always agreed upon.

My mother-in-law Linda told me that she used to make these in high school and called them “Gobs”… She also said they’re a  Pennsylvania Dutch dessert! She’d know too… she’s from PA!

So without further adieu… here are mine!

Pumpkin Whoopie Pies

Adapted from Rachel Rae’s Pumpkin Whoopie Pies
Makes 2 dozen whoopie pies

Cakes:
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, room temperature
1 15 oz can pure pumpkin puree
1/4 cup Lucerne Limited Edition Pumpkin Pie lowfat yogurt
1 tablespoon pumpkin pie spice1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/8 teaspoon ground cloves
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon
1 2/3 cups flour

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
3. Whisk in the eggs, one at a time, mixing after each addition.
4. Add pumpkin puree, yogurt, spices, and vanilla; whisking thoroughly after each addition.
5. Add the baking powder, the baking soda and salt and whisk together.
6. Using a rubber spatula, fold in the flour.
7. Using an small ice cream scoop or tablespoon, drop batter, spaced evenly, onto each baking sheet.
8. With the back of a spoon, smooth out the tops of the batter balls in a circular motion.
9. Bake 10 minutes, rotating pan after 7 minutes. They should be springy to the touch.
10. Transfer to a rack to cool completely.

Filling:
8oz Lucerne Special Edition Pumpkin Spice Cream Cheese
1/2 cup butter
2 cups powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

1. In an electric mixer with the paddle attachment, cream together the butter and cream cheese on high until light and fluffy.
2. One cup at a time, add the powdered sugar. Incorporate well after each addition.
3. Mix in the vanilla and spice. Scrape the sides of the bowl.
4. Mix on high 3-4 minutes until light and fluffy.

To Assemble:

1. Fill a piping bag with the filling and attach a large round tip to the bag.
2. Pipe a thick layer of filling onto the flat side of one cake.
3. Place another cake on on top, flat side to the filling, and gently press down until the filling reaches the sides.
4. Enjoy!