Note to self; I must, must, must stock up on pumpkin puree whilst it’s in season.
It amazes me something in cans should be “in season” but pumpkin puree is non existent in most supermarkets for ten and a half months of the year.
Libby’s is the best brand; Paula’s is too watery for baking in my experience. I get mine in Waitrose, six cans at a time whenever I see it. Pumpkin recipes are of course fun at this time of year but my greatest use for it is curry.
This recipe was inspired by one in Let’s Make Whoopies by Sophie Grey. As with the chocolate whoopie pies, my whoopie pie shells came out a bit rustic.
Tweaking the recipe, I dropped some flour, reduced the oven temperature and coaxed my batter into the shape of the whoopie tin before baking. Second time around was way better – yielding the ones you see here. Considering I used wetter canned puree rather than the DIY version advocated, I think the original recipe would have made an even drier batter than my first one. I’ve shown my adjusted version below.
Quoting Simon Cowell on the cover of a baking book seems an odd marketing strategy, beyond being a friend of the writer he doesn’t appear to have any secret insight to whoopie pies. His presence on the cover and “about the author” feels kind of incongruous. It’s a good job I don’t need a celebrity quote on the cover of my own book otherwise I’d be limited to tenous connections with two former That’s Life presenters and a Buzzcocks member.
Pumpkin Whoopie Pies
Equipment
- whoopie pie tin - not crucial. Whoopie pie tins give a more even shape
Ingredients
- 100 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- pinch ground cloves
- 100 g soft light brown sugar
- 60 ml sunflower oil
- 100 g pumpkin puree canned
- marshmallow fluff for filling - or Philadelphia-style cream cheese mixed with sugar
Instructions
- Preheat the oven to 180c/gas mark 4. Sieve the flour, bicarbonate of soda, spices and sugar into a bowl.
- In a separate dish, stir the oil into the pumpkin puree. Fold into the dry ingredients until just combined.
- Spoon dollops into a greased tin or onto a baking sheet lined with parchment paper. If using a tin, lightly push the batter into a flat circle with your finger leaving the tops with a smooth surface.
- Bake for 8-9 minutes; the surface should spring back a bit when prodded.
- Sandwich together with marshmallow fluff or cream cheese frosting.
I always stock up on pumpkin puree too! I don’t buy six though, only two. 😉
p.s. I didn’t realize you had a book coming up! Can’t wait to read the details. Well done you!!
Thanks! More details soon!
Mmmmm….pumpkin. I’m still trying to get over my aversion for canned food and I’m afraid I up until now I haven’t opened pumpkin puree. *shudder* Would fresh pumpkin mush work in this recipe or would it yield a different result?
The original recipe said to prepare your own so it should be fine! It might affect the flour ratio though, I dropped an oz of flour in mine – having said that, canned pumpkin is actually wetter. The batter should spread when baked.