Pumpkin Whoopie Pies
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
42 mins
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Servings
18 whoopie pies
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Calories
326 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Whoopie Pies
Report
These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.
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Ingredients
For the Buttercream Filling:
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar divided
- 3/4 cup shortening
For the Cookies:
- 2 cups brown sugar
- 1 cup canola oil
- 1 1/2 cups canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 1 1/2 teaspoons ground ginger
Instructions
For the Filling:
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
- Preheat the oven to 325°F. and line a baking sheet with parchment paper.
For the Cookies:
- In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
- Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to over mix).
- For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
- Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
- Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
Nutrition Information
Show Details
Serving
1whoopie pie
Calories
326kcal
(16%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
18mg
(6%)
Sodium
210mg
(9%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
3205IU
(64%)
Vitamin C
0.8mg
(1%)
Calcium
44mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 18whoopie pies
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1whoopie pie | |
| Calories | 326kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 210mg | 9% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 3205IU | 64% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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