Pumpkin Whoopie Pies

Hey, the DOW is up today (or at the moment, at least). I’m celebrating with some Whoopie Pies. A better excuse would be that it’s starting to feel like fall, but it isn’t. It’s hot and sunny and we keep having fires. Where is autumn?

Pumpkin Whoopie Pies


Pumpkin Whoopie Pies
 
Prep time
Cook time
Total time
 
A basic pumpkin whoopie pie recipe
Author:
Recipe type: Dessert
Serves: 14
Ingredients
  • 3 cups (13.5 oz) all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups golden brown sugar, lightly packed
  • 1 cup vegetable oil
  • 1 teaspoon vanilla (I used my Mexican vanilla. Bueno!)
  • 1 (15 oz.) can pumpkin
  • Filling
  • 4 oz. cream cheese, softened
  • 1 stick (4 oz) unsalted or salted butter, softened
  • 2 tsp. vanilla extract
  • 4 cups confectioners' sugar
  • 1/3 cup marshmallow fluff
Instructions
  1. Preheat oven to 350 degrees and have ready two ungreased baking sheets.
  2. In a medium size bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda and salt.
  3. In a large bowl, using a hand-held electric mixer, beat the eggs, brown sugar, oil and vanilla until smooth. Stir in the pumpkin. With a mixing spoon or rubber scraper, gradually add the flour mixture until blended.
  4. Drop by heaping tablespoons onto the baking sheets. Dampen your fingers with a little water and shape the pumpkin blobs so that they're kind of round. Bake for 12 minutes or until they appear set. Let cool completely.
  5. To make the filling, beat the cream cheese, softened butter and vanilla in a bowl until light and fluffy. Mix in sugar and beat until smooth. Add the marshmallow fluff and beat until smooth. Spoon a heaping spoonful of filling between two cool cookies.

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Comments

  1. says

    Hi Anna,
    I made these last weekend but I have a question for you since you just made them, too.
    Did you find they were a bit too oily from all that oil?
    I want to try the recipe again subbing some or all butter instead to see if that helps the flavor.
    Thanks,
    Susan

  2. says

    I’ve never made or eaten a whoopie pie! I should fix that.
    Fall is in full swing here. Wish we could share it with you!

  3. says

    The weather here has been summery, but in a warm, pleasant way–70s during the day, 60s at night, so I’m happy if the season lingers. However–poor Texas. This has been a terrible summer for the state, and I can see why you would like it to end. One of the headlines I saw this year just said: ‘Texas is burning, Texas is bleeding.’ I hope the fall is better. I just made a pumpkin cookie for my blog! I know I’m weird, but because it’s available all year ’round in cans, and it’s so healthy and tasty, I don’t use it as a seasonal food.

  4. says

    ohh i guess i need to get busy on fall baking. i cannot find any canned pumpkin and i’m not ready to let summer go with all the humidity/heat we have here.
    so maybe you can just send me some? lol

  5. Darlene says

    My son just asked me to mail some whoopie pies to him at college in San Diego. He want his friends to try a variety of them, which includes: chocolate chip (his favorite), red velvet, pumpkin, and the regular chocolate. They are very popular here in Berks County, PA with our relatively large population of Mennonite and Amish.

  6. says

    I’ve been thinking about pumpkin, but not because we have fall weather either. But this weekend we’re supposed to go in the 40’s at night and below 70 in the day. Pumpkin weather, almost.

  7. Veronica says

    This was my first attempt at Whoopie pies, and this recipe was so delicious it will be my go to from now on. I never go wrong with any of your recipes, Anna!

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