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Pumpkin Whoopie Pies Recipe

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Pumpkin Whoopie Pies are a delightful autumn treat featuring soft, spiced pumpkin cookies sandwiched with a creamy, sweet filling. These moist, flavorful pies are perfect for seasonal gatherings or a cozy dessert.

Ingredients

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Cookie Dough:

  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cups solid pack pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Whoopie Pie Filling:

  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar, divided
  • 3/4 cup shortening

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease baking sheets to prepare for baking the cookies.
  2. Make Cookie Dough: In a large bowl, combine the brown sugar and vegetable oil. Mix in the pumpkin puree and eggs, beating well until fully incorporated. In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients and mix until combined to form the spiced pumpkin dough.
  3. Shape Cookies: Drop the dough by heaping teaspoons onto the prepared baking sheets, spacing them sufficiently apart to allow for spreading during baking.
  4. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until they are set but still soft. Once baked, remove from the oven and allow the cookies to cool completely on a wire rack.
  5. Prepare Filling: While the cookies cool, beat the egg white in a mixing bowl until frothy. Add the milk and vanilla extract, then mix in 1 cup of the confectioners’ sugar. Beat in the shortening, followed by the remaining 1 cup of confectioners’ sugar. Continue beating until the filling is light, fluffy, and smooth.
  6. Assemble Whoopie Pies: Once the cookies are cool, create sandwiches by spreading a generous amount of the filling onto the flat side of one cookie, then topping it with another cookie to form a whoopie pie.

Notes

  • Ensure the cookies are completely cooled before assembling to prevent the filling from melting.
  • Use solid pack pumpkin puree for best texture and moisture.
  • Shortening in the filling helps maintain a sturdy, pipeable texture.
  • Cookies can be stored in an airtight container for up to 3 days.
  • For a dairy-free option, substitute milk with a plant-based milk and use a vegan shortening or margarine.

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