PRO TIP! If you gather all of the ingredients to make this recipe, then you should be set for the entire fall baking season as far as spices go! Enjoy!
PUMPKIN WHOOPIE PIES QUESTIONS ANSWERED:
Where is the whoopie pie from?
It is not named after Whoopie Goldberg as some mistakenly believe! The first Whoopie pies were served at the Labadie’s Bakery in Maine in 1925.
Why do whoopie pies get sticky?
Whoopie pies are basically 2 small cakes sandwiched together with buttercream. The cakes don’t form a crust on them like cookies do. Consequently, while you eat a whoopie pie, the cake gets a little sticky in your hands.
What else can I make with pumpkin puree?
If you are like me, you start getting an itch for Pumpkin flavors about mid-July. Fall cannot come soon enough for me! It is my favorite time of year. I want to bake everything Pumpkin. Here are some of my favorite Pumpkin recipes, Pumpkin bread, Pumpkin Chili, Pumpkin Popsicles, and last but not least, Pumpkin Churro Waffles. I have too many favorites! What are your favorite pumpkin recipes?
How to make this Pumpkin Whoopie Pie Recipe:
- Begin by preheating the oven to 350 degrees. Next, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
- Then in a large bowl whisk together sugars and oil. Next, stir in the pumpkin puree and add in the eggs and vanilla until well combined. Then sprinkle flour mixture over the pumpkin mixture and whisk until completely combined and no flour streaks remain.
- Finally, using a cookie scoop drop dough onto prepared baking sheets. Bake for 10-12 minutes. Cool for about 10 minutes.
- To make the frosting, beat the butter until smooth with no lumps and then add cream cheese until combined. Next, add powdered sugar, maple syrup, and vanilla and beat until smooth. If the filling is getting loose, put it in the fridge for 30 minutes to firm up.
- Now you can assemble the pies by turning half the cookies upside down. Pipe filling onto flat side of overturned cookies. Then place another cookie, flat side down, on top of the filling. Lastly, press down slightly ensuring the filling spreads to cookie edges. Repeat until all cookies are used! Refrigerate for one hour before serving.
- large mixing bowls
- baking sheets
- parchment paper OR silicone baking mats
- Cookie scoop
- Stand Mixer OR handheld mixer
- large piping bag
- large circle icing tip
Pumpkin Whoopie Pies
FOR PUMPKIN COOKIES:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ Tablespoons Pumpkin Pie Spice
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
FOR MAPLE CREAM CHEESE FROSTING:
- 3 cups powdered sugar
- ½ cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Sprinkles or jimmies for garnish, optional
- TO MAKE PUMPKIN COOKIES: Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside. In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined. Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
- Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart. Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
- TO MAKE FROSTING: In the bowl of an electric mixer fitted with paddle attachment, beat butter until smooth with no visible lumps. Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you feel filling is too loose, put it in the fridge for about 30 minutes to firm up.
- TO ASSEMBLE: Turn half of the cooled cookies upside down. Pipe filling onto flat side of overturned cookies. Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges. Repeat until all cookies are used. If you’re using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered. Refrigerate at least 1 hour before serving.
Recipe adapted from this amazing cookbook: Baked: New Frontiers in Baking.
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