Whoopie Pies, The Great Idea

This idea came from one of my Great Grandma?s Recipes. You know, her Little Black (cook)Book.

I like turning to this book for ideas. Everything is hand written or clipped from magazines. I find the pumpkin bread recipe on the same page as butter bundt cake, and chocolate chip torts right above the date filling for cookies. It makes me want to try new combinations. Like chocolate chip cookies with drizzled date sauce.

I turned to the cookie section and saw a recipe for Pumpkin Cookies next to a page for Chocolate Whoopie Pies with Heavy Whipping Cream Filling and I had an idea. Whoopie Pies. Yes, Whoopie Pies.

Whoopie Pies Part 1: Finding the right type of cookie? Pillowy.

I?m thinking Pumpkin Whoopie Pies people. Then I started considering cookies. Not just any cookie can make a Whoopie, it must be a pillowy, spongy, dense yet light cookie.

I know enough about baking to understand that pillowy cookies need to have both baking powder and baking soda to create my spongy pillow desired texture. So where better to start than the recipe that inspired it all? My Great Grandma?s Recipe for Pumpkin Cookies!

I followed my grandma?s recipe to a T in good faith that she would provide me with the right cookie. Except I left out the nuts and raisins. Begin by creaming together pumpkin, oil, vanilla, egg and brown sugar. I didn?t even use a mixer, just my spatula and upper body strength.

Then I whisked together the flour, salt, baking soda and powder, and spices. If you have a sifter, sift together but I don?t own one so I toughly whisked everything.

 

Now combine wet and dry ingredients. Mix completely.

I added the dry in two batches to help get the baking powder completely mixed in the batter. I wanted pillowy cookies.

Pipe cookies onto baking sheet. I played around with some swirls on the mini cookies but after two batches of minis I made some average size ones, lacking the swirl. I need to work on my swirling.

 

 

My Great Grandma?s Recipe for Pumpkin Cookies

Ingredients

1 cup packed brown sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 egg
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

Directions

In a mixing bowl beat together sugar, pumpkin, oil, vanilla and egg.
In a separate bowl sift together the dry ingredients and spices. Once combined add to the wet mixture.
Drop onto a greased baking sheet and bake at 350 degrees for 12-15 minutes.

Buttercream Frosting

Combine 1 stick softened butter and 1 box powdered sugar with added milk to consistency desired, I use about a fourth cup. I whipped mine to make it look more like whipped cream.

Use a knife or piping bag to glue the cookies together. And VOILA! Whoopies.