I was first introduced to a whoopie pie in 6th grade. My best good friend Erica’s family is Mennonite (radical Amish) from the Pennsylvania Dutch area and her Mom made them all the time. I love her mom.

Since moving to Maine in ‘05, I see them everywhere! Apparently (I googled it) whoopie pies are “one of Maine’s best known and most loved comfort foods”. You literally can buy them at any restaurant, gas station, florist or shoe store. They’re everywhere!

A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. Traditional whoopie pies are made with big gobs of shortening! We frown on all that shortening over here. So I made a lighter, more figure friendly version and it came out great!

Click “read more” for the recipe!

Lite Whoopie Pies

INGREDIENTS:
1 box Spice Cake Mix (I use Duncan Hines extra moist)
1c. Water
1 can of Pumpkin
1 tub of Free Cool Whip
1 tsp. Pumpkin Pie Spice
Cinnamon

DIRECTIONS:
Preheat oven to 350 degrees.

1. With an electric mixer beat cake mix, water, pumpkin pie spice and can of pumpkin until smooth.

2. Spray two cookie sheets.

3. Use an ice cream scoop to put batter in 24 even mounds on the cookie sheet.

4. Bake for 8-10minutes or until a toothpick inserted into the middle comes out clean.

5. Cool completely.

6. Add 1 tbsp cinnamon to the tub of FREE Cool Whip and stir.

7. Fill each half with 2 TBSP of cool whip mixture.

8. Enjoy! You can also freeze them for a frozen whoopie treat!

Serves: 12
WWP: 4 (or more depending on how much cool whip you use!)

For the full fat version (left picture) go here!