photo
Pumpkin whoopie pies with maple cream cheese icing, from this recipe.
Ever since I had those whoopie pies last weekend, I haven’t been able to stop thinking about them.  Coincidentally, I recently came across the above recipe AND happened to have two cans of pumpkin puree in my pantry that needed to get used up before our impending cross-country move.  These were good, but really sweet – even after I left one whole cup of sugar out of the frosting. I’m not sure what differentiates these from a pumpkin muffin or cupcake other than their shape, although I do like that you can control the portion size a bit more precisely (I made these relatively small, compared with the ones from Society Bakery).  I think more whoopie pie experimentation might be in order.
Advertisements