Oh my!  You will truly enjoy making and eating Pumpkin Whoopie Pies.  They’re ideal autumnal treats, and perfect for after school snacks or afternoon tea.  Intended to be delicious Autumn confections, the flavor is perfect when accompanied by a warm cider or glass of cold milk.  Best of all, you can make these throughout the season.
Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
 
Prep time
Cook time
Total time
 
Autumnal gems you and your family will simply adore.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 to 16
Ingredients
For the Whoopie Pies:
  • 3 Cups all-purpose flour
  • 2 Tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 Cup granulated sugar
  • 1 Cup dark brown sugar
  • 1 Cup canola or vegetable oil
  • 3 Cups chilled pumpkin puree (canned pumpkin)
  • 2 eggs
  • 1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
  • 3 Cups powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 4 ounces (1/2 Cup) unsalted butter, at room temperature
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
  3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
  5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
  6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
  7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
  8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread 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 before serving.
Notes
The number of Pumpkin Whoopie Pies this yields depends on the size of the cookies you make. Keep in mind that you need two for each Whoopie Pie.

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.