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I made "whoopie" pies in Martha Stewart's Cookie Book and even when they are cooled, they are sticky to the touch. When I served them recently at a cater, I cut little squares of parchment and rested each cooky on a parchment square and placed them on a platter. This didn't stop the cookies from leaving a splotch of chocolate on the fingers of each person who had one - Easily remedied by finger licking.

The cookies were well past cool when I made them as there were several hours between the time they emerged from the oven and the time they were filled.

If worse comes to worst, sift some powdered sugar mixed with cocoa on the cookies, then use a small offset spatula to transfer them IN A SINGLE LAYER onto a tray. You might try my little square of parchment idea. Tedious - but it did the trick. These cookies should NOT be stacked.

I know it's traditional to used plastic wrap to cover whoopie pies--it is said that it's not a "true" whoopie pie unless half of the cookie pulls off with the plastic wrap-- but in my opinion they should be individually wrapped in waxed paper. As for saving the ones you've got, I'd go with leaving them out in the open, either uncovered or under a cake dome, so that they can dry out a little and lose a bit of that saturation.

I'm having a hard time trying to figure out why the baked part needs to be refrigerated at all - are they that moist with pumpkinny goodness? I think I'd keep the parts separate until almost serving time - cookies at room temp and filling refrigerated. Make and eat. Or am I missing something?

My grandmother made the best Whoopie Pies I have ever had, and I say that without any bias what-so-ever. A truly good Whoppie Pie shouldn't be too dry and cake like. If they don't stick to your fingers, then your Whoopie Pies are an epic fail. There shouldn't be any cracks in the cake, like I always seem to see in so many pictures of them on-line.

My grandmother always wrapped hers in plastic wrap, and they never had condensation on them, so that's kind of a trip to read about. When I unwrapped one of her wonderful pies, they were smooth on the surface from the plastic wrap, and none of the pie remained stuck to the wrap. They were slightly sticky to the touch, and like I said, the cake stuck to your fingers. Once you grabbed hold of one, you didn't put it down until it was done.

I made those whoopie pies the other day and I was not at all pleased with the results - and I'm a very experienced baker. They were completely undercooked at the specified time in the recipe and the recipe called for FAR too much cinnamon. They didn't taste like pumpkin at all but like an assault by cinnamon.

Yet another reason on my list of why I don't like Baked.

Update, for all of you sitting on the edge of your seats lol, I took them out of the fridge and set them out and they got back to the perfect texture very easily. I repacked them into a cardboard cake box and that kept them just fine in the fridge until a couple of hours ago when they were devoured.

Raiders757 - They did turn out the way you describe. I didn't want them dry, just didn't want them soggy either. They bounced back to perfectly moist and slightly sticky :-)

Charm City Cupcake: I am sorry yours turned out badly! I didn't have either the problem with the cinnamon being overwhelming or with the undercooking - the ended up perfect and got RAVE reviews.

@ arwenb

Now I am drooling! It's been ages since I've had a good Whoopie Pie.

I made the pumpkin whoopie pies over the weekend. While I did need to bake them slightly longer than the recipe recommended, I must say they were wonderful. The spices in the cake part were perfect and they were sticky to the touch. All in all, a wonderful recipe!!

I just made Pumpkin Whoopie Pies from an old issue of Rachael ray's magazine and they came out great. I had to bake them a few minutes more than the recipe said as they were still under done but otherwise they were great. I wonder why this happened to yours. I have no help for you. Sorry.