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Pumpkin Whoopie Pies Recipe

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4.3 from 13 reviews

These Pumpkin Whoopie Pies are soft, spiced pumpkin-flavored cakes sandwiched with a luscious cream cheese frosting. Perfectly moist and tender with warm pumpkin pie spices, these treats are ideal for fall gatherings or any time you crave a cozy, sweet dessert.

  • Total Time: 24 minutes
  • Yield: 17 servings

Ingredients

Whoopie Pies

  • ¾ cup unsalted butter (melted and cooled)
  • ¾ cup light brown sugar (firmly packed)
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs (lightly beaten, room temperature preferred)
  • 1 ½ teaspoons vanilla bean paste
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon

Frosting

  • 3 Tablespoons unsalted butter (softened)
  • 6 oz cream cheese (softened)
  • ¾ teaspoon vanilla bean paste
  • ⅛ heaping teaspoon salt
  • 2-3 cups powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, combine the cooled melted butter with both brown and granulated sugars. Stir well, then add the pumpkin puree, lightly beaten eggs, and vanilla bean paste, mixing thoroughly until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon to evenly distribute the leavening agents and spices.
  4. Incorporate Dry into Wet: Gradually stir the dry ingredients into the pumpkin mixture until the batter is smooth and combined. Be careful not to overmix to keep the whoopie pies tender.
  5. Scoop Batter: Using a rounded tablespoon, drop scoops of batter spaced at least 2 inches apart onto the prepared baking sheet to allow room for spreading.
  6. Bake: Bake in the preheated oven at 375°F (190°C) for 9 minutes until the edges are set and the tops have lightly risen.
  7. Cool: Remove from the oven and let the cookies cool entirely on the baking sheet to firm up and prevent the frosting from melting.
  8. Prepare Frosting: With an electric mixer, cream together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, continuing to mix until the frosting is creamy and smooth.
  9. Flavor Frosting: Stir in the vanilla bean paste and salt to enhance the taste of the frosting.
  10. Assemble Whoopie Pies: Pipe or spread a generous amount of frosting onto the bottom of one cooled pumpkin cookie, then sandwich with a second cookie to form a whoopie pie.
  11. Serve and Store: Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • You can adjust the amount of powdered sugar in the frosting to achieve your desired sweetness and consistency.
  • For best results, use room temperature eggs to ensure proper mixing.
  • Make sure to let the baked pumpkin cookies cool completely before filling to prevent the frosting from melting.
  • These whoopie pies can be stored in the refrigerator for up to one week or frozen for longer storage.
  • To soften butter quickly, cut into cubes and let sit at room temperature for approximately 30 minutes.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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