Alright, let’s get this straight, I ain’t no fancy baker or nothin’. But I do know a thing or two about makin’ good food, the kind that sticks to your ribs and makes your belly happy. Today, we’re gonna tackle these pumpkin chocolate chip whoopie pies. Don’t you go gettin’ all scared now, it ain’t rocket science. It’s just good eatin’.
First off, we gotta gather our stuff. You know, the flour, the sugar, the eggs… all that jazz. The recipe calls for pumpkin, ’cause it’s fall, I guess. And chocolate chips, ’cause who don’t like chocolate? For the inside creamy stuff, they say you can use that marshmallow fluff or creme. I ain’t picky, whatever’s on sale, I say. But they say the creme is a bit runnier, so you might need to dump in some more powdered sugar to make it stiff. And butter, gotta have butter. Makes it all creamy and good.
Now, some folks argue about what goes in the middle of these whoopie pies. Some say it’s gotta be vanilla frosting, like them folks in Pennsylvania. Then you got the Boston folks with their fluff. And the Maine people, they use shortening and sugar. Me? I just use what I got on hand. No sense in gettin’ all fancy about it.
- For the pies themselves:
- Flour, you know, the white stuff
- Sugar, gotta make it sweet
- Pumpkin, the canned kind is fine
- Eggs, from the chickens, if you got ’em
- Spices, like cinnamon and nutmeg, makes it smell nice
- Chocolate chips, the more the merrier
- For the creamy middle:
- Marshmallow stuff, fluff or creme, whatever you got
- Butter, gotta make it rich
- Powdered sugar, if the creme is too runny
So, you mix all the pie stuff together in a big bowl. Don’t overthink it, just dump it in and stir it up good. Then, you drop spoonfuls of it onto a bakin’ sheet. Not too close together, ’cause they’ll spread out. Bake ’em ’til they’re golden brown and springy to the touch. Let ’em cool, now. Don’t go burnin’ your fingers.
While them pies are coolin’, you make the creamy stuff. Whip the butter and marshmallow stuff together ’til it’s all fluffy and light. If it’s too runny, dump in some powdered sugar. Like I said, I ain’t picky. Just make it taste good.
Now comes the fun part. You take one pie, slather it with the creamy stuff, and then slap another pie on top. There you go, a whoopie pie! They say these things came about ’cause some lady had leftover cake batter and just plopped it on a sheet. When it worked, she yelled “Whoopie!” I dunno if that’s true, but it makes a good story.
These pumpkin chocolate chip whoopie pies are good for any time, really. You can have ’em for breakfast, lunch, or dinner. Or just a snack in between. They’re sweet and fluffy and just plain good. And don’t you worry about gettin’ ’em perfect. Like I said, I ain’t no fancy baker. Just make ’em with love, and they’ll turn out just fine. And hey, if they don’t, nobody’s gonna know but you. Just eat ’em anyway. Waste not, want not, I always say.
One of these pies, they say it’s got a bunch of carbs, some fat and a little bit of that protein stuff. I don’t pay much attention to that, myself. I just eat what tastes good. And these whoopie pies, they taste mighty good. Specially with a glass of milk. Or maybe some coffee. Whatever you like, really. It ain’t rocket science. It’s just food. And good food at that.
So go on, now. Get in that kitchen and make yourself some pumpkin chocolate chip whoopie pies. You won’t regret it. And if you do, well, more for me, I guess. Just remember, keep it simple, don’t overthink it, and have fun. That’s the secret to good cookin’. And good eatin’. Now get outta here and let me enjoy my pie in peace. And don’t forget to clean up your mess when you’re done. A messy kitchen ain’t no fun for nobody.
Tags: [pumpkin, chocolate chips, whoopie pies, fall baking, dessert, easy recipe, homemade, marshmallow creme, cookies, sweet treats]
