Pumpkin Whoopie Pies
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 mins
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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
Description
This recipe features two components: pumpkin cookies and buttercream filling. The cookies blend brown sugar, canola oil, canned pumpkin, eggs, and vanilla with a flour mixture seasoned with salt, leavening agents, and a range of warm spices. Mixing gently prevents toughness. The batter is piped onto parchment-lined sheets in tablespoon-sized mounds and baked at 325°F until set.
The buttercream filling is whipped starting with egg white, milk, vanilla extract, and half of the powdered sugar, creating a creamy base. Shortening and the remaining sugar are then whipped in to produce a light, fluffy filling that pairs well with the soft, spiced cookies.
The assembled whoopie pies offer a moist, cakey texture with pronounced spice notes complemented by a smooth, sweet filling. Their size and flavor profile make them suitable for fall gatherings or teatime treats.
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 pumpkin canned
- 2 egg
- 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 cloves ground
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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