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Pumpkin Whoopie Pies with Caramel Cream Cheese Filling Recipe
Posted By Susan On October 27, 2011 @ 12:56 pm In Baking,Cakes and Cupcakes,Cookies and Brownies,Holiday Dishes,Recipes | 12 Comments
While cupcakes will always hold a special place in my heart, the newest trend in sweet treats these days is whoopee pies. Yessiree folks, whoopie pies are hot, hot, hot! And, it’s no surprise either. What’s not to love about a creamy, cloud-like filling sandwiched between two moist and tender disks of cake?
The origin of the whoopie pie is a subject for debate. It is claimed to have been invented in both New England and Pennsylvania Dutch country, depending upon whom you ask. The most likely scenario is that Amish groups migrating to Maine in the early 20th century brought the whoopie pie to the area with them. According to some food historians, Amish housewives would bake these desserts out of leftover cake batter and slip them in their husbands’ lunch pails. When the men would find the treats in their lunch, they would shout “Whoopie!”. Wherever they came from, whoopee pies have become a very popular and much loved snack food all over the country.
The traditional whoopee pie consists of two round slabs of chocolate cake filled with a fluffy vanilla frosting. Since Halloween is just around the corner, I’m sharing this more seasonal version. The pumpkin cakes are lightly spiced with cinnamon, ginger and clove, and the filling is made with cream cheese and jarred caramel sauce. Trust me. The combination is divine!
These whoopee pies are great little self-contained treats that would be perfect for hungry trick-or-treaters or just about anyone at all.
Pumpkin Whoopie Pies with Caramel Cream Cheese Filling
adapted from Baked: New Frontiers in Baking 
For the whoopie pies:
For the filling:
Makes about 3 dozen assembled 2-inch whoopie pies.
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URLs in this post:
 Baked: New Frontiers in Baking: http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215
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