Pumpkin Whoopie Pies
Why Make This Recipe
Pumpkin Whoopie Pies are a delightful treat that brings together the flavors of autumn. They are soft, cake-like cookies filled with a sweet and creamy filling. The combination of pumpkin, spices, and creaminess makes them perfect for sharing at gatherings, parties, or even as a cozy snack at home.
How to Make Pumpkin Whoopie Pies
Ingredients
2 cups packed brown sugar
1 cup vegetable oil
1.5 cups solid pack pumpkin puree
2 large eggs
3 cups all-purpose flour
1.5 tablespoons ground cinnamon
0.5 tablespoon ground ginger
0.5 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
0.75 cup shortening
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
To make the cookie dough: Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
To make the whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners’ sugar. Mix well then beat in shortening and remaining 1 cup confectioners’ sugar. Beat until light and fluffy.
Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.
How to Serve Pumpkin Whoopie Pies
Serve Pumpkin Whoopie Pies as a delightful dessert after meals or as a snack with coffee or tea. They can be arranged on a platter for parties, making them easy for guests to grab. The visual appeal and the inviting aroma will surely please everyone.
How to Store Pumpkin Whoopie Pies
Store the Pumpkin Whoopie Pies in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge, and they’ll last about a week. You can also freeze the cookies and filling separately, which makes them great for future treats.
Tips to Make Pumpkin Whoopie Pies
- Make sure your ingredients are at room temperature to blend well.
- Don’t overmix the dough to keep the cookies soft and tender.
- Adjust spices according to your taste; add more cinnamon or ginger if you like stronger flavors.
Variation
You can add chocolate chips or nuts to the cookie dough for added texture and flavor. Another fun twist is to use cream cheese frosting instead of the traditional filling for a tangy touch.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid adding too much moisture.
2. Can these pies be made ahead of time?
Absolutely! You can bake the cookies and fill them a day in advance. Just store them in an airtight container.
3. Can I use gluten-free flour for this recipe?
Yes, you can substitute regular flour with a gluten-free all-purpose flour mix. Adjust the baking time if necessary as gluten-free flour can behave differently.
Pumpkin Whoopie Pies
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well.
- In a separate bowl, mix flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla.
- Fold dry ingredients into wet ingredients and mix to combine.
- Drop dough by heaping teaspoons onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
- Beat egg white in a bowl and mix in milk and vanilla.
- Add 1 cup of confectioners' sugar and mix well, then beat in shortening and the remaining confectioners' sugar.
- Beat until light and fluffy.
- Once cookies are cool, make sandwiches from two cookies filled with whoopie pie filling.