Arts & Culture

Pumpkin Whoopie Pies

Autumn has arrived, bringing with it colorful leaves, crisp air, and an abundance of pumpkins. Pumpkins are frequently used in iconic autumnal recipes like pumpkin pie and pumpkin bread; however, I have expanded the traditional repertoire to include pumpkin whoopie pies. A creamy frosting sandwiched between the two fluffy pumpkin flavored cookies make this delectable November treat perfect for a snack during TPS classes and a dessert paired with a steaming cup of mulled apple cider. So, if you feel your stomach grumbling and your mouth watering, grab your apron and a pumpkin and start baking!

For the pumpkin whoopie pie cookies:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon cloves

2 cups firmly packed light brown sugar

1 cup vegetable oil

3 cups pumpkin puree

2 eggs

1 teaspoon vanilla extract

For the cream-cheese filling:

2 cups confectioners’ sugar

1/2 cup softened butter

8 ounces softened cream cheese

Directions:

First, line two baking sheets with parchment paper.

Directions for the cookies: 

Mix the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves in a bowl. In a separate bowl, whisk brown sugar and oil until the mixture is well combined. Then, mix in the pumpkin puree, eggs, and vanilla. Finally, add the flour mixture and mix well.

With an ice cream scoop with a release mechanism, drop the cookie dough onto baking sheets, leaving about a one inch space in between each cookie. Bake at three hundred and fifty degrees until the cookies are just starting to crack on top and a toothpick from the cookie center comes out clean. In order to prevent undercooked or overcooked cookies, check them at fifteen minute intervals. Cookies should cool completely on the baking sheet before assembling them.

Directions for the filling: 

In a bowl, beat the butter, cream cheese, and confectioner’s sugar until the mixture is smooth.

To assemble the whoopie pies, transfer the filling into a disposable plastic sandwich or pastry bag and cut off the tip. Pipe the filling onto the flat side of half the cookies. Then, sandwich the filling with the remaining cookies, pressing down gently so the filling spreads to each cookie’s edge. 

During this season of sharing and gratefulness, pumpkin whoopie pies serve as a delightful treat due to its uniqueness and delicious taste. Enjoy!

13 Comments

  1. Yum! I am gonna try this for sure!

  2. Emmeline Arehart

    Ooohhh… Julia, these look so delicious!
    About how long do your cookies usually take to bake?

    • Julia Holmgren

      Thanks!! It depends on the size of the cookie, but normally around 15 minutes, or until they start to crack on top. I always find it helpful, if I am uncertain if they are ready or not, to insert a toothpick into one of the cookies; if it comes out clean, they are done, if not they need to bake for a little more.

  3. Jasmine Mailand

    Ooohh. . . These look so good Julia, I will defiantly try this recipe! Thank you for sharing this great recipe/article!

  4. These look so good!!! Thanks for sharing the recipe!!!

  5. These look amazing!! (and your photo is super cute!) I’m really tempted to try making a gluten free version!

  6. I can taste them already…thanks for sharing the recipe!

  7. This looks awesome! I will totally try them!

  8. Naomi Hochstedler

    I want to try these, they look delicious!

  9. These look soo good… I am going to try them… I LOVE pumpkin!

  10. Micah Zasada

    My mouth is watering so much!

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