Pumpkin Whoopie Pies Recipe
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3 reviews
Excellent
Pumpkin Whoopie Pies Recipe
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Pumpkin Whoopie Pies made of soft pumpkin spiced cookies filled with fluffy and luscious cream cheese filling. These irresistible cake-like cookies are the perfect fun handheld treat for fall season!
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Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground all-spice
- 2 cups packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 2 teaspoons orange zest
- 2 large eggs
- 1/2 teaspoon vanilla paste
For The Cream Cheese Filling
- 3 cups confectioners' sugar
- 1/2 cup 1 stick unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla paste
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and all-spice together and set aside.
- In a separate bowl, whisk the brown sugar and oil together until well combined. Add the pumpkin puree and orange zest and whisk to combine thoroughly. Add the eggs and vanilla paste and mix until combined.
- Sprinkle the flour mixture over the pumpkin mixture and whisk until all the ingredients are well combined.
- Using a small ice cream scoop with a release mechanism, drop the dough onto the prepared baking sheets at about one-inch apart.
- (Optional) Alternatively, you can use a medium size ice cream scoop or a piping bag and pipe round mounds of batter that are about 1-ounce in volume.
- Place the baking sheets in the preheated oven and bake for 15 to 17 minutes or until a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and allow the cookies to cool completely on a cooling rack while you make the filling.
For the Cream Cheese Filling:
- In a medium mixing bowl, sift the confectioners' sugar and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it's completely smooth. Add the cream cheese and beat until the mixture is smooth and well combined.
- Add the confectioners' sugar and the vanilla paste and beat until smooth. Don't over beat the filling or it may separate.
Assemble:
- Turn half of the cooled cookies upside down (flat side facing up).Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
Notes
- Don't overmix your pumpkin whoopie pie batter or the filling.
- Make sure the brown sugar doesn't have any clumps.
- You can use pumpkin pie spice instead of the different spices listed in the recipe.
- You can make the cream cheese filling ahead of time. Place the filling in an airtight container and refrigerate for up to 2 days. When ready to use, allow the filling to become soft before using it.
- You can use a piping bag to pipe the cream cheese filling.
- To keep your whoopie pies from spreading, try chilling your batter for about 20 minutes before putting it in the oven.
- Try to keep all of your whoopie pies the same size using an ice cream scoop so they can cook even.
Nutrition Information
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Calories
349kcal
(17%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
24mg
(8%)
Sodium
206mg
(9%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
5082IU
(102%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24(about)
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 206mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 5082IU | 102% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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