Pumpkin Whoopie Pies
User Reviews
5
Pumpkin Whoopie Pies
Description
The Pumpkin Whoopie Pies recipe combines dry ingredients including flour, baking powder, baking soda, salt, and ground spices such as ginger, cinnamon, and cloves with a wet mixture of canned pumpkin, brown sugar, vegetable oil, eggs, and vanilla extract. When blended, the batter produces soft, moist cookies that bake between 12 to 15 minutes until the centers are set and a toothpick comes out clean.
The filling is a creamy blend of softened butter, cream cheese, vanilla, and confectioners’ sugar, beaten until smooth. Once cooled, two cookies are sandwiched with this filling for classic whoopie pies with a balance of spice and tangy sweetness.
For best results, assemble the pies only after the cookies have fully cooled to keep the filling firm and prevent melting. Variations in cookie size affect bake time, so monitor closely. The choice of pumpkin puree brand influences texture and color, and proper flour measurement avoids dense cookies. These whoopie pies are well suited for occasions where individual handheld desserts are desired.
Ingredients
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon cloves ground
- 1 (15-ounce/425g) can pumpkin about 2 cups, puree
- 2 cups light brown sugar 440g, packed
- ⅔ cup vegetable oil 160ml
- 2 large egg
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup butter softened (113g, unsalted
- 4 ounces cream cheese room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
Instructions
For the Cookies:
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- In another mixing bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla, until well combined. Pour into the flour mixture and stir until well combined and no dry streaks remain.
- Using a small ice cream scoop (about 2 tablespoons), scoop the dough onto the prepared pans about 1 inch apart.
- Bake one pan at a time for 12 to 15 minutes or until the centers appear dry and a toothpick inserted into the center comes out clean. Remove from the oven and cool the pans for 5 minutes. Transfer to a wire cooling rack and cool completely.
For the Filling:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla together on medium-low speed until smooth, about 1 minute.
- With the mixer on low, gradually beat in the confectioners’ sugar until fully combined. Scrape down the bowl and beat on medium speed until fluffy, about 30 seconds. Transfer to a piping bag if desired.
- Pipe or spread frosting on the flat side of half of the cookies. Press another cookie onto the frosting creating sandwiches. Chill for 30 minutes before serving. Store whoopie pies covered and refrigerated for up to 1 week.
Notes
- Make and store cookies and filling separately in the refrigerator if preparing ahead, assembling just before serving.
- Allow cookies to cool completely before filling to prevent melting of cream cheese frosting.
- Use a cookie scoop or portion dough evenly for uniform cookie sizes and matched sandwich pairs.
- Bake time varies with cookie size; watch for dry centers and clean toothpick tests.
- Choose a thick, rich pumpkin puree like Libby's for better consistency and color.
- Soft, moist light brown sugar improves cookie texture; soften hardened sugar before use.
- Measure flour accurately, preferably by weight or by fluffing and leveling, to avoid dense texture.
- Bring eggs to room temperature before mixing for even batter incorporation.
- Avoid overmixing the dough to keep cookies tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 251mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 3947IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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