Half cake, half cookie, these soft, moist and spicy pumpkin whoopie pies are filled with cream cheese icing or vanilla whoopie pie filling. Pumpkin whoopie pies aren’t really pies at all. Cake-like in texture, but baked like soft round cookies, the individual pumpkin cakes are filled with fluffy cream cheese whoopie pie filling and sandwiched together. Halloween, Thanksgiving and Christmas wouldn’t be the same without easy holiday recipes like pumpkin whoopie pies.
Ingredients for Pumpkin Whoopie Pies
- 1/2 cup canola or vegetable oil
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup pumpkin puree, canned or fresh
- 1 Tablespoon pumpkin pie spice, see below
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 2/3 cups all-purpose flour, see below
- Pumpkin pie spice can be made by mixing together 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger and 1/2 teaspoon allspice.
- You can substitute up to 2/3 cup of sifted whole wheat flour. The whoopie pies will take on a slightly different, heavier and chewier texture.
- Line two baking sheets with parchment paper and spray lightly with vegetable shortening spray. The whoopie cookies will spread as they bake, so leave enough room between them.
- Preheat oven to 350 degrees F.
- Using an electric mixer on medium speed, hand mixer or whisk, whip canola or vegetable oil and brown sugar together in a large bowl until smooth.
- Whisk in eggs until light. Add pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Whip until light and fluffy.
- Gently fold in the flour with a rubber spatula. Mix only until well blended.
- Using a medium-large size ice cream scoop, drop 12 heaping, but equal mounds of whoopie pie batter, spaced evenly, onto each prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until whoopie cakes spring back when lightly touched.
- Remove to a wire rack and let cool completely before filling.
Ingredients for Whoopie Pie Filling
- 4 ounces (1/2 stick) butter, softened
- 4 ounces (1/2 small block) cream cheese
- 2 Tablespoons Marshmallow Fluff
- 1 cup powdered confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- In a large bowl of an electric mixer, cream butter and cream cheese on medium speed. Add marshmallow fluff and beat until fluffy. Scrape down bowl.
- Turn mixer to low, and add powdered sugar and vanilla and beat until light and fluffy and free of lumps.
- Spread the flat side of the cookies with whoopie pie filling. Top with another pumpkin cookie, pressing down very lightly to seal.
- Store whoopie pies in a large flat container, preferably in a single layer. If stacked, parchment paper can be used to separate the layers, however, the whoopie pies have a tendency to stick to the paper. If this happens, just dust the tops with confectioners’ sugar before serving.
- Refrigerate until ready to serve.
Photo and recipe credit: Erika Martin