Pumpkin Whoopie Pies
User Reviews
5
Pumpkin Whoopie Pies
Description
This recipe produces pumpkin whoopie pies featuring moist, tender cookie rounds made with pumpkin puree, brown and granulated sugar, and a mix of spices including pumpkin pie spice and cinnamon. The batter incorporates baking powder and baking soda for leavening and is baked into soft, lightly golden scoops spaced apart. After cooling, the cookies are filled and sandwiched with a smooth cream cheese frosting combining softened butter, cream cheese, powdered sugar, vanilla, and salt to balance sweetness.
The pumpkin flavor is evident but not overpowering, enriched by the warmth of the spices. The frosting offers a creamy and mildly tangy complement to the subtly spiced cake layers. The texture is soft and yielding, making each bite tender and moist.
These whoopie pies make a seasonal dessert to serve at gatherings or as a sweet snack. They pair well with fall beverages like coffee or chai. Leftover pies should be refrigerated in an airtight container to maintain freshness and frosting texture.
Ingredients
- ¾ cup butter melted and cooled, unsalted
- ¾ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 large egg lightly beaten (room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 teaspoons baking powder
- ¾ teaspoons baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
FROSTING:
- 3 Tablespoons butter unsalted, softened
- 6 oz cream cheese softened
- ¾ teaspoon vanilla extract
- ⅛ salt heaping teaspoon
- 2-3 cups powdered sugar
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together cooled melted butter and sugars. Add pumpkin, eggs, and vanilla and stir very well to combine.
- Whisk together dry ingredients in a separate bowl and then gradually stir into wet ingredients. Stir until ingredients are thoroughly combined and batter is smooth, but do not over-mix.
- Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2" apart. Bake on 375F (190C) for 9 minutes.
- Allow to cool on baking sheet before filling with icing.
Icing
- Using an electric mixer, cream together butter and cream cheese. Gradually add powdered sugar until completely combined and mixture is smooth and creamy.
- Stir in vanilla extract and salt.
- Pipe or spread onto the bottom of one cooled pumpkin cookie, then top with another cookie.
- Serve. Store leftovers in the refrigerator in an airtight container for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17whoopie pies
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1whoopie pie | |
| Calories | 287kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 196mg | 8% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 2717IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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