Tis the season for all things Pumpkin! Autumn is my favorite time of the year. I look forward to the colorful trees, pumpkin picking, warm sweaters, Thanksgiving, and all of the yummy pumpkin treats! One of my favorite treats to make are these Pumpkin Whoopie Pies. They are always a hit in our house!
Years ago I showed up at a blogging conference with 250 of these whoopie pies, it was the best ice breaker and a brilliant (if I may say so myself) idea and a great way to make friends, quick!
Baking up these cake-like treats will fill your home with the warm scents of fall and give your family something to look forward to. We love to wrap a few of these cuties up and deliver them to the neighbors or teachers. So if you’re craving just one more pumpkin-flavored treat I encourage you to roll up your sleeves and whip up a batch of these Pumpkin Whoopie Pies!
Pumpkin Whoopie Pie
Pumpkin Whoopie Pies straight from Amish Country, PA! Add these delicious pumpkin whoopie pies to your fall recipe line up. Soft cake-like cookies are sandwiched together with vanilla bean cream cheese frosting. Perfect for Autumn!
- 3 c all-purpose flour substitute 3 3/4 c Pamela's Baking Mix for gluten-free
- 1 Tbs cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp pumpkin pie seasoning
- 1 c white sugar
- 1 c light brown sugar
- 1 c canola oil
- 3 c pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 3 c sifted powdered sugar - sifted
- 8 oz cream cheese at room temp
- 4 oz ½ cup unsalted butter, at room temperature
- 3 tsp vanilla paste or extract
Preheat oven to 350 degrees F
Using parchment paper, prepare your baking sheets
In a large bowl, whisk the flour, spices, baking powder, baking soda and salt.
In a separate bowl, mix the white sugars and the oil together. Add the pumpkin, mix to combine.
Add eggs and vanilla and mix until combined.
Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
Use a small ice cream scoop (to make mini whoopie pies but you can also use a larger scoop for larger cookies.
Drop rounded, heaping scoops of the dough onto the baking sheets, about 1 inch apart.
Bake for 8-10 minutes if making mini sized whoopie pies. (Regular sized whoopie pies will take 10 to 12 minutes). Cookies are done when a toothpick comes out clean or if you press on the top they are springy and do not sink.
Make vanilla bean cream cheese filling:
In a medium bowl using a hand mixer beat the butter until smooth, butter should lighten in color, about 3 minutes.
Add the cream cheese and beat until smooth, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.
Assemble the whoopie Pies:
To assemble the whoopie pies place one cookie upside down and top with filling. Place a second cookie on top. Pressing gently to distribute the frosting.
If you do not have Pumpkin Spice seasoning you can use 1 tsp nutmeg, 1/2 tsp ginger and 1tsp cinnamon. I like to have the pumpkin puree refrigerated before making the recipe, it helps the dough to keep it's shape. Store in the refrigerator and eat often! It may be wise to conceal them in a box marked "broccoli" to deter whoopie pie thieves.
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