October 28, 2010

Pumpkin Whoopie Pies

 Ok...I'm going to just cut to the chase...Go to the store RIGHT NOW and get what you need to make these, stay up till midnight if you must, and make these.  You will thank me for it!  I can't believe how amazing these little guys were!  They truly are to die for!  
 Pumpkin Whoopie Pies
Adapted from Martha Stewart and Brown Eyed Baker

Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1/8 tsp. all-spice
1/2 cup granulated sugar
1 1/2 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, all-spice and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.
8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

 These are a few treats that I am giving to the boys' teachers...I thought they were so fun!!  I got the FREE printables from Catch My Party and the idea from Martha Stewart. They are just so fun and everyone loves them!  I filled mine up with candy.  You can use big lunch bags or you can use little party bags (I used the little bags, I got them at Michaels).  They are perfect for prizes at your Halloween party!!


  1. I'm making these whoppie pies tonight for my Relief Society's cooking group. I was so excited to see all the pumpkin recipes because that is the theme.

  2. I featured a variation of your recipe on my new blog. Thank you for the inspiration!