Pumpkin Whoopie Pies

With Halloween and Firework night almost upon us once more, I had to share this pumpkin recipe with you. Warmly spiced with a sweet filling, they taste like a hug on a cold day - and they give you a chance to use up all that excess pumpkin flesh from those carved pumpkins...although to be honest, canned pumpkin puree works perfectly when time is short and makes these a breeze to whiz up.

I find canned pumpkin puree in my local Waitrose supermarket in the canned fruit aisle this time of year without any problem at all, and a single can will be more than enough for two batches of these - or you could simply freeze what you don't use in a suitable freezer-safe food bag, or in ice cubes to use at a later date.

Pumpkin Whoopies (makes about 16 whoopie pies)

120ml (4 fl oz) sunflower oil
200g (7oz) soft light brown sugar
1/2 tsp vanilla extract
1 large egg
100ml (3 1/2 fl oz) tinned pumpkin puree
250g (9oz) plain flour
1/2 tsp baking powder
1/2 tsp bicarb of soda (baking soda)
1 tsp ground cinnamon
1 tsp ground ginger

Preheat your oven to 170*C/325*F/Gas Mark 3. Line your baking trays with baking parchment if baking a single large batch (or line one and do several batches).

Mix together the oil, sugar and vanilla until combined and lighter in colour. Tip in the egg and pumpkin puree, mixing together until incorporated.

Sift all remaining ingredients together and add these to the liquid mix in two batches, mixing thoroughly on medium speed until you have a smooth batter.

Spoon the batter onto your baking tray(s) in heaped teaspoonfuls, 2-3cm apart, to give room for them to spread. Place in the oven for about 10 mins, until they're golden - they should spring back when touched lightly. Remove to a rack and allow to cool completely before filling...



Marshmallow Filling

Firstly, please don't be put off as it involves making a sugar syrup! It is the work of moments, and besides, this is delicious and so much better than a plain buttercream or cream cheese icing could ever be when paired with pumpkin whoopies (or cupcakes for that matter). It is simply a homemade version of the popular American "Marshmallow Fluff" marshmallow spread which can be hard to find here in the UK.

120g granulated sugar
80g golden syrup
1 1/2 tbsp water
2 large egg whites*
1/2 tsp good quality vanilla extract (optional)

*If you're feeding children, the elderly or any expectant mums, then simply replace the egg whites with an egg white substitute - which you can find easily in your local supermarket baking aisle. You'll need to follow the instructions on the brand of substitute you have to equal the 2 egg whites required.

Place the sugar, golden syrup and water into a saucepan or shallow fry pan and cook over a high heat until the mix reaches the "soft ball stage" (or use a sugar thermometer if you have one). If you're going my eye, this is when the bubbles in the mix look like they're starting to stick together, or when the sugar syrup begins to thicken but is still pourable and smooth. This can take about 2 mins, but keep a careful eye on it and whatever you do DON'T STIR!!!! Remove from heat.

In a bowl with either a food or hand mixer, whisk your egg whites (or egg white substitute and required water, depending on the product you're using) until soft peaks form. With your mixer on low speed, slowly pour the hot sugar syrup into the bowl, continuing to mix on low speed until all the sugar is in the bowl. Now increase the speed to med-high, and continue to mix until it becomes thick, glossy and cools. Add your vanilla at the end, if you're using, mixing it in well.

This is best to work with while still a little warm as it will become more and more sticky and marshmallow-like as it cools. Any leftover can be stored in the fridge - and if you've used actual egg whites, then do use and eat within 24 hours. If you're using after chilling, then you may need to give it a gentle stir with a spatula. This recipe makes enough marshmallow filling to fill two batches of the above whoopie pies, or a batch of regular (muffin sized) cupcakes, with leftovers.

Whoopie Pies

If you've not heard of Whoopie Pies yet, you really don't know what you've been missing, but let me fill you in. Whoopie Pies apparently stem from the early Amish who used to make these for their menfolk and children to take in their packed lunches (who exclaimed "Whoopie!" when they opened their lunch boxes). True or not, it's a charming story all the same and it perfectly sums up the homespun charm of these gorgeous cake-y beauties.

Whoopies have also reputedly taken up the mantle from the cupcake for #1 sweet treat of choice, both this side and the other side of the Atlantic. Not only a quick cake fix, they also make the ideal (easy to bake) alternative to the more formal cupcake for weddings and other celebrations. A stack of these on each guest table, or perhaps several flavours piled up on a stand instead of a traditional cake with pretty napkins on hand (obv) would make a divine and more personal finish to any wedding breakfast.

Like a cross between a macaroon (for looks) and a cupcake (in ingredients), the classic Whoopie Pie is like a soft and squidgy "Oreo" in taste. Two soft and deeply dark not-too-sweet chocolate cake discs are sandwiched together with a fluffy white marshmallow cream filling. Heaven in a bite, or a few bites if you make them more generous or 'Man Size'! As you can imagine, resistance is futile. Flavours are easy to change and you can find them on sale in fashionable London bakeries and even Harrods and good old M&S adorning all kinds of decoration from glitter to suger flowers, but I think they look best plain and simple - cake and filling only. Leave the fondant icing and sprinkles to their dressier sisters who don't leave the house without their make-up and heels (the cupcake), as these lovelies look so much prettier with their scrubbed faces and slightly scuffed ballet pumps.

If like me you know that these will be your downfall (a batch of these taunting you from the kitchen will, I assume, counteract any leeway made to lose the last of my post-baby tum by my new running fitness regime...), then make a batch and simply freeze what you don't need before icing.

For more inspiration, pre-order either of the 2 amazingly cute looking new books on the subject of all things Whoopie Pie and try not to be too smug when sharing the results with loved-ones!
And to make this even easier, you can find them listed in my Amazon carousel to the right of this page! How nice am I?