Pumpkin Whoopie Pies

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Pumpkin Whoopie Pies

My family has been eating these nonstop. The dough is a mix between a cake and a cookie so it’s quite wet; don’t expect to be able to pick it up and roll it between your hands like you can with cookie dough. You can pop it in the fridge for 30 minutes to help firm it up, or dust a measuring cup with some flour and use that as a scoop. Or, for the perfectly round whoopie pie, add the dough to a piping bag and pipe it into little piles.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 9 to 10 Whoopie Pies
Course: Dessert
Ingredients Method

Ingredients
  

  • One 15 oz can pumpkin puree
  • 1 ½ cups brown sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla
  • 2 ½ cups flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin spice OR 2 tsp cinnamon 1 tsp ginger, pinch of cloves
  • For the filling
  • 6 oz cream cheese softened
  • 1 ½ sticks 12 tbsp butter, softened
  • 1 tsp vanilla
  • 4 ½ cups powdered sugar
  • 2 tsp pumpkin spice OR 1 tsp cinnamon and 1 tsp ginger

Method
 

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl combine the pumpkin, brown sugar, vegetable oil, egg, and vanilla.
  3. Stir in the flour, baking powder, baking soda, salt, and pumpkin spice. Mix just until the wet ingredients combine with the dry ingredients; do not overmix.
  4. Scoop about 2 tablespoons worth of dough at a time and place it on the baking sheet about 1 inch apart. You should be able to fit 9 or 10 cookies on each sheet. The dough will be quite wet and sticky. If you’re having trouble scooping it, place it in the refrigerator for 30 minutes to firm up, or dust a measuring cup with flour and use that as a scoop. Alternatively, place the dough in a piping bag and pipe the dough into small piles. Wet your fingers and smooth over the tops of the dough.
  5. Bake the cookies until a toothpick stuck in the middle comes out clean, 13 to 15 minutes.
  6. Let cool completely while you make the filling.
  7. Combine the cream cheese, butter, and vanilla in a stand mixer. Add the powdered sugar and pumpkin spice and beat on medium until a smooth frosting forms, about 2 minutes.
  8. Once the cookies have cooled, spread the filling one the flat side of one cookie then place another cookie on top to make a sandwich. Continue with the rest of the cookies.

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