Pumpkin Whoopie Pies

Happy Thanksgiving, everyone!  Today is one of the days where I find it hardest to be away from home – I miss my family’s ritual Thanksgiving pizza on the Wednesday, once school got out for a half day.. I miss the same dishes being made every year, from my grandmother’s creamed spinach to my nana’s sweet potatoes with an obscene amount of sugar.  Not to mention that Thanksgiving break is a perfect few days off at the end of November, a time when everyone is going a bit stir crazy and just needs a bit of a break: to spend time with family, to do some Christmas shopping, to catch up on sleep.  It’s almost enough to make me want to be back home…

So obviously, for Thanksgiving, I had to go with pumpkin.  I have this pumpkin whoopie recipe from my favourite American bakery in London, the Hummingbird Bakery.  I hope all Americans abroad have friends and love ones to send Thanksgiving with today.

Pumpkin Whoopie Pies (adapted from The Hummingbird Bakery Cake Days)


120 ml sunflower oil

200g light brown sugar

1/2 tsp vanilla essence

1 large egg (not pictured)

100ml pumpkin puree

250g plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp cinammon

1/2 tsp ginger

1 tsp pumpkin pie spice

Place sugar in a mixing bowl – add in the sunflower oil and egg.

Mix in the vanilla extract and pumpkin puree.  Add in the baking powder, bicarbonate of soda and spices.  Sift in the flour.

Place whoopie pies on cookie sheets (or, if like me, you’re obsessed with autumn themes), your amazing whoopie pie pan and heat oven to 170C.  Bake for about ten minutes, until it’s solid, without liquid in the centre.

Once they’re baked, you can use a variety of fillings.  I considered maple flavouring, but thought that might be a little too overwhelming.  I ended up going with a cream cheese frosting, but a nice marshmallow might work as well.

Happy Thanksgiving, everyone.  What are you baking for the holiday?


One comment

  1. We wish you were home with us to share those wonderful woopie pies!

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