Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with seven-minute frosting. Serve as an after-lunch or -dinner treat with a tall glass of milk.
This delicious recipe for pumpkin whoopie pies is from Matt Lewis of Baked bakery. Photo credit: "Baked: New Frontiers in Baking" (Stewart, Tabori & Chang, coauthored with Renato Poliafito, October 2008)