Pumpkin Whoopie Pies – a delicious seasonal cookie made amongst plenty of pumpkin, warm spices, in addition to a sugariness cream cheese frosting. These tender, cake-like, decadent sandwich cookies are a tasty highlight of fall!
Perfect Pumpkin Whoopie Pies
We all dearest pumpkin chocolate bit cookies, just accept you lot tried pumpkin whoopie pies withal?
They are really like merely rather than being dotted with dark chocolate chips 2 cookies are layered as well as meld together amongst a rich cream cheese frosting inward the center. So it’sec like an irresistible cake only in unmarried serve cookie form, together with they’re easier to make!
These soft too fluffy cookies are delicious rolled inward chopped pecans or walnuts which as well adds a light crunch. Or you lot could effort adding close to chocolate chips to the cookie dough for an extra decadence.
Try them at to the lowest degree one time this autumn, y'all won’t regret it!
Pumpkin Whoopie Pies Recipe Ingredients
- 1 three/iv cups (248g) all-function flour (scoop and degree to measure)
- i tsp baking pulverization
- one/two tsp baking soda
- one/2 tsp common salt
- ii tsp ground cinnamon
- iii/iv tsp earth nutmeg
- i/ii tsp ground ginger
- i/four tsp earth cloves
- 1 cup (200g) packed lite chocolate-brown saccharide
- i ane/iv cups (300g) canned pumpkin puree
- ane/2 cup (120 ml) vegetable crude
- i large egg
- two tsp vanilla extract, divided
- six oz cream cheese, well-nigh room temperature
- 6 Tbsp unsalted butter, nigh room temperature
- ane iii/4 cups (210g) powdered sugar
- Chopped pecans (for rolling, optional)
Equipment Needed
- Mixing bowls
- Electric paw mixer
- 18 past thirteen-inch baking sheets
- Parchment newspaper
- one one/ii Tbsp cookie scoop
- Wire cooling rack
How to Make Pumpkin Whoopie Pies
Scroll downward for recipe amongst total instructions. Here is a brief summary of the steps to make them:
- Preheat oven to 350 degrees. Line baking sheets amongst parchment paper.
- Whisk attempt ingredients including flour, leavening too spices.
- Mix chocolate-brown carbohydrate, pumpkin, crude oil, egg in addition to vanilla.
- Blend the to mixtures together alongside a spatula.
- Scoop dough out i.five Tbsp at a fourth dimension in addition to driblet onto prepared baking sheets.
- Bake 1 sheet at a fourth dimension until cookies are set, nearly 14 to xvi minutes.
- Cool a few minutes on baking canvass and so cool completely on wire rack.
- Mix frosting ingredients, chill frosting to business firm up slightly.
- Pipe frosting over cookies (or spread frosting over amongst a butter knife).
- Sandwich cookies together together with serve.
Possible Substitutions together with Variations
- Pumpkin pie spice: You tin can substitute pumpkin pie spice for all the spices listed (cinnamon, nutmeg, ginger together with cloves). Use iii ane/ii teaspoons pumpkin pie spice.
- Alternate crude: Canola fossil oil, liquid kokosnoot oil, or lite olive petroleum will also run good in home of vegetable crude.
- Different frosting: Optionally endeavour a unlike frosting inwards this recipe. You can use a marshmallow filling, vanilla buttercream, chocolate buttercream, or caramel frosting.
- Cookie dough mix-ins: For more than flavour and texture add together chocolate chips or chopped walnuts or pecans to the cookie dough batter.
- Chocolate complete: Or for drizzle melted chocolate over the cookies as well as let it set in the fridge.
- Homemade pumpkin puree: I similar to use canned pumpkin when baking cookies for a consistent consistency simply homemade will work here besides. If you observe it’s runny only spread over paper towels too wind to withdraw roughly of the moisture before measure.
Storage
- Pumpkin whoopie pies should live stored inwards the refrigerator because of the cream cheese filling in addition to because they are a moist cookie with all the pumpkin.
- They’ll shop inward the fridge for upward to 4 days.
- Keep them inward an airtight container and so they don’t dry out out.
- These cookies tin can as well be frozen up to 2 months.
Helpful Tips for the Best Whoopie Pies
- Use a kitchen scale to mensurate ingredients if possible for the well-nigh accurate results.
- Do non role canned pumpkin pie filling inward this recipe! It has added sugars as well as spices as well as volition throw the recipe off completely.
- Be careful non to over-mix the dough then it’s non runny as well as cookies are fluffy.
- Chill the frosting. Cream cheese frosting can be runny at room temperature then it’sec helpful to firm the butter as well as cream cheese back upward inwards the refrigerator especially since it’sec a filling together with volition work correct out when bitten into if not fix.
More Pumpkin Favorites to Try
- Best Pumpkin Roll
- Decadent Pumpkin Cheesecake
- Perfect Pumpkin Pie
- Pumpkin Bars
- Pumpkin Chocolate Chip Bread
Pumpkin Whoopie Pies
A delicious seasonal cookie made alongside plenty of pumpkin, warm spices, as well as a sweetness cream cheese frosting. These cake-like, decadent sandwich cookies are a highlight of autumn!
Servings: xvi
Ingredients
- ane iii/iv cups (248g) all-use flour (scoop and degree to measure)
- i tsp baking pulverization
- 1/ii tsp baking soda
- 1/two tsp common salt
- two tsp ground cinnamon
- iii/iv tsp earth nutmeg
- i/two tsp ground ginger
- i/4 tsp earth cloves
- ane cup (200g) packed calorie-free brown saccharide
- one one/four cups (300g) canned pumpkin puree (not pie filling!)
- ane/ii loving cup (120 ml) vegetable fossil oil
- i large egg
- i tsp vanilla extract
Filling
- vi oz cream cheese, virtually room temperature
- six Tbsp unsalted butter, well-nigh room temperature
- 1 3/four cups (210g) powdered saccharide
- one tsp vanilla extract
- Chopped pecans or walnuts (for rolling, optional)
Instructions
- For the cookies: Set oven rack in centre of oven and preheat oven to 350 degrees. Line eighteen past thirteen-inch baking sheets alongside parchment paper.
- In a medium mixing bowl whisk together flour, baking pulverization, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Add brown saccharide to a classify large mixing bowl. Break upward brownish carbohydrate with fingertips to ensure at that place are no clumps. Add pumpkin, vegetable rock oil, egg and one tsp vanilla extract. Whisk mixture until well combined.
- Pour flour mixture into pumpkin mixture and then stir together with fold amongst a rubber spatula until mixture is combined.
- Scoop dough out alongside a 1.v Tbsp cookie scoop as well as drop onto prepared baking sheets spacing two-inches a role.
- Bake one sheet at a fourth dimension until cookies have ready completely, nearly fourteen to 16 minutes.
- Let cool on baking sail for several minutes so transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.
- For the filling: In a large mixing bowl using an electric hand mixer whip together cream cheese in addition to butter on medium-low speed until polish.
- Add powdered saccharide and 1 tsp vanilla together with whip mixture on high speed until lite as well as fluffy for several minutes. Transfer to freezer to firm upward, stirring occasionally, about 10 to xv minutes.
- Transfer frosting to a pipe purse fitted alongside a big round tip. Pipe frosting over bottom side of half of the cookies and so top with a instant cookie. If frosting is runny transfer to refrigerator to set.
- Store cookies inwards the refrigerator inwards an airtight container.
Nutrition Facts
Pumpkin Whoopie Pies
Amount Per Serving
Calories 309
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 34mg11%
Sodium 151mgseven%
Potassium 120mg3%
Carbohydrates 40g13%
Fiber 1gfour%
Sugar 26g29%
Protein 3ghalf dozen%
Vitamin A 3210IU64%
Vitamin C 1mgi%
Calcium 45mgfive%
Iron 1mghalf dozen%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates entirely. See total disclaimer here.