Recipe: Pumpkin Whoopie Pies

Recipe from Christine Paciello, pastry chef at Jones in Philadelphia
October 15, 2013 Updated: March 12, 2018

Enjoy the following recipe from Christine Paciello, pastry chef at Jones in Philadelphia.

Pumpkin Whoopie Pies

Yields 14-15 portions

1 8oz pumpkin
4 eggs
4 cups of light brown sugar, packed
2 cups of oil
1/4 cup of molasses
2 tsp. salt
2 tsp cloves
2 tsp ginger
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
6 cups all purpose flour

Beat together the pumpkin, eggs, brown sugar, oil and molasses.
Add spices, soda, and powder.
Add flour last.
Mix until a smooth batter.

Bake at 300 degrees, low fan until springs back in the center. Sandwich with filling

1c + 2 T Whites
15oz Sugar
8oz butter, softened
12oz shortening
1# powdered sugar
1 Tbsp Vanilla Extract

Create a Swiss meringue with the whites and sugar. Set aside.
Cream butter and shortening until smooth. Add powdered sugar (no need to sift), and cream.
Add vanilla, then meringue.
Mix until all is combined and whipped very white. 

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For more fall recipes from top chefs in New York and beyond, please visit: Recipes to Usher in the Fall