Print

Pumpkin Whoopie Pies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, cake-like pumpkin whoopie pies filled with a light, sweet vanilla cream. Warm cinnamon, ginger, and cloves make these tender sandwich cookies a cozy fall favorite.

Ingredients

  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 ½ cups pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 ½ tablespoons ground cinnamon
  • ½ tablespoon ground ginger
  • ½ tablespoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar, divided
  • ¾ cup shortening

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper.
  2. In a large mixing bowl, combine the brown sugar and vegetable oil until evenly blended. Add the pumpkin puree and eggs and mix until smooth.
  3. In a separate bowl, combine the flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.
  4. Gradually add the dry ingredients to the pumpkin mixture. Add the vanilla and stir just until the batter is smooth and evenly combined.
  5. Drop rounded or heaping teaspoonfuls of batter onto the prepared baking sheets, leaving room between each portion for slight spreading.
  6. Bake for 10 to 12 minutes, or until the tops spring back when gently touched.
  7. Let the pumpkin cakes rest briefly on the baking sheets, then transfer them to a wire rack and cool completely.
  8. For the filling, beat the egg white until loosened, then blend in the milk and vanilla. Gradually beat in half of the confectioners’ sugar.
  9. Add the shortening and remaining confectioners’ sugar. Continue beating until the filling is smooth, light, and fluffy.
  10. Pair similarly sized pumpkin cakes. Spread or pipe filling onto the flat side of one cake, top with another, and press gently to form a sandwich.

Notes

  • For food safety, use pasteurized egg white when preparing the uncooked filling, or substitute a cream cheese or buttercream filling without raw egg.
  • Cool the pumpkin cakes completely before filling to prevent the filling from softening or melting.
  • For a cream cheese variation, replace the traditional filling with cream cheese frosting and keep the assembled pies refrigerated.
  • For maple flavor, add maple extract or a little maple syrup to a cream cheese or buttercream filling.
  • Pumpkin pie spice can replace the individual spices; adjust the amount to taste.
  • For extra texture, roll the exposed filling edges in finely chopped pecans or walnuts.
  • Mini chocolate chips or white chocolate chips can be folded into the pumpkin batter.
  • Store assembled whoopie pies in an airtight container with parchment or wax paper between layers. Refrigerate pies made with perishable fillings and use within about 3 to 5 days.
  • Unfilled pumpkin cakes can be frozen with parchment between layers for about 2 to 3 months. Thaw completely before filling.
  • Serve at room temperature or slightly chilled; reheating is not necessary.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-whoopie-pies/