Friday, June 17, 2011

Whoopie Pies

Who doesn't love a whoopie pie? As a New Englander, I grew up with whoopie pies, but I never realized that they were a regional thing. So, for those of you unfortunate enough to be unfamiliar with the whoopie pie, it is a marshmallow-cream filled pie/cake/cookie combo, originally from the Amish. According to legend (legend? Are the Amish that old?), Amish women would bake these and pack them in lunches for their husbands. When the husband opens his lunch box for the day, he would see the pie and shout "Whoopie!" (Disclaimer: I'm not totally convinced that this is true, but whatever).

Anyway, this is a fun and easy take on the whoopie pie that my friend Kathleen showed me. Bonus: They're fat free, gluten free, AND they only need 3 ingredients! Kathleen uses a can of pumpkin puree, but I used squash puree instead, and it worked out just fine. I made these for my sister's graduation party and they were a HIT!

From Food pics


1 box chocolate cake mix, any brand (if you want to stay gluten free, make sure to get the appropriate mix!)
1 15 oz can squash or pumpkin puree
marshmallow fluff

1. Preheat oven to 350 and lightly spray some cookie sheets with oil.

2. In a large bowl, mix together the cake mix and the puree. The batter will be really thick, just stick to it and mix it all in. Kathleen says that if you need to, add a tablespoon or two of water, but I didn't have to. Maybe the squash is more watery than the pumpkin.

3. Drop large spoonfulls on the baking sheet. Bake for 15-20 minutes, but keep an eye on them. They should be moist and soft.

4. Let them cool completely, then spread with a generous amount of fluff and sandwich together. Try making them immediately before serving - the fluff will start to ooze out and get kind of messy - but still delicious!


E.J. said...

Amish guys are always saying "whoopie." The story must be true.

Alisa said...

I doubt Amish women used boxed cake mix, haha. Looks good though.

Jess S said...

Whoopie Pies and I helped!