Pumpkin Whoopie Pies
User Reviews
5
Pumpkin Whoopie Pies
Description
The Pumpkin Whoopie Pies recipe combines typical fall spices such as cinnamon, ginger, and cloves into a pumpkin-based batter that results in moist, tender cookies. The use of baking powder and baking soda leavens the batter for a soft texture. After baking, the cookies cool completely before being sandwiched with a frosting made from softened cream cheese and butter, sweetened with powdered sugar and accented with cinnamon. The frosting is piped onto one cookie before sandwiching with its pair, giving a creamy contrast to the spiced cake-like cookies.
The flavor profile balances the earthiness and natural sweetness of pumpkin with warm spices and a creamy, slightly tangy frosting. The texture is soft and cake-like, with the smooth frosting adding richness. The method involves scooping uniform portions of batter onto parchment-lined sheets to ensure even baking and consistent cookie size.
These pumpkin whoopie pies can be served as a seasonal dessert or a special sweet snack, especially well suited to fall gatherings. They complement hot beverages well and can be made ahead of time, kept refrigerated to maintain frosting consistency.
Ingredients
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves ground
- 2 large egg room temperature
- 1 1/4 C light brown sugar packed
- 2/3 C canola oil
- 1 tsp vanilla extract pure
- 1 C pumpkin puree
Frosting:
- 8 oz cream cheese softened
- 1/4 C butter softened, unsalted
- 3 C powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Use a whisk to combine and set aside
- In a large mixing bowl, whisk together until smooth the brown sugar and oil
- Mix in one egg at a time until combined and smooth
- Mix in the vanilla and pumpkin puree
- Gradually mix in the dry ingredients until combined and smooth
- Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
- Bake in the oven for 11 minutes
- Remove from oven and allow to cool completely
Frosting:
- Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar, cinnamon until combined and creamy
- Scoop into piping bag and set aside
- Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
- Pipe a dollop of frosting on the bottom whoopie pies
- Place the top whoopie pie onto the frosting and lightly press down
- Enjoy with a large glass of milk
Nutrition Information
Show DetailsNutrition Facts
Serving: 24whoopie pies
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 117mg | 5% |
| Potassium | 88mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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