These little pies are just the right size to satisfy your taste for something sweet and yummy, and perfect for little hands to snatch up at birthday parties. A bake sale favorite, this recipe can have a couple of different variatons to suit your fancy. Try Devils Food or Pumpkin, or invent your own, and enjoy them for holidays or any special occasion!
Whoopie Pies - Devils Food Filled Cookies
by Janet Parkhurst
½ cup of shortening
1 cup sugar
1 teaspoon vanilla
½ cup cocoa
1 ¼ tsp. baking soda
1/8 teaspoon salt
1 cup buttermilk or sour milk*
Creme Filling (below)
Cream shortening and sugar in large mixer bowl. Add egg and vanilla;
beat well. Combine flour, cocoa, baking soda and salt; add alternately
with buttermilk to creamed mixture. Drop by tablespoon, 2 inches
apart onto lightly greased cookie sheet. Bake at 375° for 8 -10
minutes or until cookie springs back when touched lightly in center.
Cool. Prepare Creme Filling. Spread bottom of one cookie with
1 Tablespoon of filling; cover with second cookie. Repeat with remaining
cookies. Yields 16 -18 filled cookies.
*To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
Creme Filling: Cream ¼ cup butter and ¼ cup shortening; gradually
beat in 1 cup of marshmallow creme. Blend in 1 ½ teaspoons vanilla
and 1 ¼ cups of confectionary sugar; beat to spreading consistency.
Pumpkin Whoopie Pies
2 cups sugar
2 cups shortening
Cream together; then Add:
2 cups pumpkin (16 ounce can)
4 ½ cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
Cream well. Drop by tablespoons onto lightly greased cookie sheet two
inches apart and bake at 350° for 12 - 14 minutes. Remove and cool.
Prepare filling (below) and frost one cookie and place other cookie on top.
4 ounce of cream cheese
1 cup of shortening
½ teaspoon vanilla
1 pound of 10x sugar (confectioners)
Cream together and add milk slightly as needed to make smooth to spread.