Pumpkin Whoopie Pies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
32 mins
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Servings
6 servings
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Calories
741 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Whoopie Pies
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🎃🙌🎉 Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream “Whoopie!” for one of these fun pies. They’re easy and fast to make, moist, and rich!
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Ingredients
For the Cookies
- 1 cup light brown sugar packed
- ½ cup canola or vegetable oil
- ¾ cup pumpkin puree
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon salt optional and to taste
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For the Buttercream Filling
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted and divided
- ½ cup unsalted butter softened
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Instructions
For the Cookies:
- Preheat oven to 325°F and line two baking sheets with Silpat liners or parchment paper; set aside.
- In a large mixing bowl, combine first 11 ingredients, up to the salt, and whisk until smooth.
- Add the remaining ingredients, and mix until just combined; don’t overmix. Batter will be soft and runny.
- Using a one-quarter cup measure, scoop the batter onto prepared baking sheets, six round mounds of batter per sheet; this may also be done with a pastry bag if preferred.
- Bake for about 12 to 14 minutes, or until tops have set. Cookies will be very soft and may look underdone, but firm up as they cool.
- Allow cookies to cool on baking sheets for at least 10 minutes before moving them to rack to finish cooling.
- Allow cookies to cool completely before filling and sandwiching them together. While they cool, make the filling.
For the Buttercream Filling:
- To the bowl of a stand mixer fitted with a whisk attachment, combine the milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light.
- Add butter and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes.
- Apply a generous dollop of frosting to 6 of the cookies. Sandwich them together with the remaining unfrosted 6 cookies, creating 6 whoopie pies.
Equipments used:
Notes
- Storage: Whoopie pies are best fresh, but extras may be stored airtight in the refrigerator (due to the buttercream) for about 3 days. If you prefer to keep them at room temperature, the frosting may be made with 1/4 cup vegetable shortening instead of butter.
Nutrition Information
Show Details
Serving
1serving
Calories
741kcal
(37%)
Carbohydrates
104g
(35%)
Protein
5g
(10%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
349mg
(15%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
76g
(152%)
Vitamin A
5289IU
(106%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 741kcal | 37% |
| Carbohydrates | 104g | 35% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 349mg | 15% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 76g | 152% |
| Vitamin A | 5289IU | 106% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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