Lately my Sunday afternoons have been for baking. We get up, go to church and afterwards Obed heads out to play flag football with the church league. This gives me some quiet time alone, which I spend honing my baking skills. My co-workers encourage this practice since the baked goods usually end up in the office kitchen on Monday morning. It is my way of trying to curve the Monday morning blues. Fresh baked goodies can make any Monday morning better.
This past Sunday I figured I would attempt the whoopie pie. I have never had a whoopie pie and to be honest just recently learned about them. When Obed asked me what I was baking and I told him Pumpkin Whoopie Pies, I got a bit of a raised eyebrow. He asked why are they called “whoopie” pies and I thought that this was a very valid question because the name is a little odd and well I would like to know for myself. I did a quick search for the history of the whoopie pie.
What I found was that the whoopie pie is originally from New England and a Pennsylvania Amish tradition. A whoopie pie is two cakey cookies with cream sandwiched in between. The Amish would make them as a treat from leftover cake batter. The legend is when children would find them in their lunchbox they would shout “whoopie”, hence the name whoopie pie. (History of the Whoopie Pie) This explained why Obed and I have never heard of or had a whoopie pie before, being that their aren’t many Amish in the Caribbean. 😀
Well let me exclaim that we were deprived! These whoopie pies are awesomeness! The cookies are very cakey and moist, and the cream cheese filling is decadent. This is the perfect fall treat. The pies are filled will all the fall spices you would imaging, like cloves, cinnamon and ginger. They are literally little hand held cakes, with frosting on the inside to keep you fingers clean.
Put one in your kids lunchbox today, whoopie! From Baked: New Frontiers in Baking
Cream Cheese Filling
Note: It is important to chill the pumpkin puree so that the pies keep their shape when you are scooping them out onto the baking sheet. Also if you are baking in batches keep the dough refrigerated between baking.
From Baked: New Frontiers in Baking