Pumpkin Whoopie Pies
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
20 whoopie pies
-
Calories
387 kcal
-
Course
Baked Goods
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Cuisine
American
Pumpkin Whoopie Pies
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These soft Pumpkin Whoopie Pies are filled with a cream cheese icing that makes them irresistible. Best of all, you don't need any special equipment!
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Ingredients
For the Pumpkin Pies:
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 can pure pumpkin 15oz
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
For the Filling:
- 1 package cream cheese, softened 8oz
- ⅓ cup butter softened
- 4 cups powdered sugar
- 3 Tablespoons heavy cream
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Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In large mixing bowl, mix all ingredients for whoopie pies until blended.
- Spoon batter into a large ziploc bag. Snip of corner of bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inch). Bake in a 350 degree oven for 12-15 minutes. Remove and cool.
- When completely cooled, make the filling. Beat cream cheese and butter for 3 minutes in mixer.
- Add powdered sugar and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
- Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie.
Notes
- Use a pencil and bowl to draw circles on parchment paper to create evenly sized cookies. Make the cookies as evenly sized as possible so that every cookie has a match! Be sure to flip paper over so pencil doesn't transfer to cookies.
- Make sure to let the cakes cool completely before adding the filling, otherwise the filling will soften and ooze out the sides of the whoopie pies.
- Want your filling to be thicker? Add less cream. Want it to be thinner? Add more cream while beating until the desired consistency is reached.
- Swap out the ginger, nutmeg, and cloves for 1 1/4 teaspoon homemade pumpkin pie spice mix.
- STORAGE: Store whoopie pies in airtight container in refrigerator for up to 5 days (they taste delicious cold)! Do not leave out for more than two hours.
- FREEZE: Freeze in airtight container for up to two months. Thaw in refrigerator overnight.
- See blog post for lots of recipe tips and tricks!
Nutrition Information
Show Details
Serving
1whoopie pie
Calories
387kcal
(19%)
Carbohydrates
59g
(20%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Cholesterol
31mg
(10%)
Sodium
164mg
(7%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 20whoopie pies
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1whoopie pie | |
| Calories | 387kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 31mg | 10% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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