Wednesday, October 5, 2011

Pumpkin Whoopie Pies Recipe

Whoopie pies are a fun dessert.  The cake-like cookies sandwiching a creamy filling makes everyone feel like a kid again.  Chocolate whoopie pies are a favorite for many, but it is always fun to take a classic and use seasonal flavors to create a new indulgence. 

My mother found this recipe a few years ago in a magazine and we all fell in love with them.  The little pumpkin cakes with a touch of cinnamon, surrounding the smooth cream cheese frosting are my kind of sandwich!  I recently made these for the Patriots tailgate and they were the perfect way to end our BBQ before heading into the stadium. 

Pumpkin Whoopie Pies Recipe
Makes about 2 dozen assembled whoopie pies (Depending on how large you make them)

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using a cookie scoop or tablespoon, drop mounds of batter, spaced evenly, onto each baking sheet. Try to make them all the same size.  Bake until springy to the touch, about 8-10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of half cakes with the cream cheese frosting. Top each with another cake.

1)      To ensure that the cookies are all the same, I used my 1 tablespoon cookie scooper.  This was a time saver, plus it created these adorable mini whoopie pies that were all the perfect size.
2)      I doubled my filling recipe.  I wanted there to be a thick layer of cream cheese frosting in each of the pies.  The frosting filling is my favorite part!  (1 stick of butter, 8 ounces of cream cheese, 2 cups confectioner’s sugar, 4 pinches of salt and 1 teaspoon of vanilla)
3)      These cakes sometimes get sticky.  So when I pack them up, I divide each layer with wax paper.


  1. I made some pumpkin whoopie pies last Halloween and we couldn't get enough of them. Your pies look fantastic are inspiring me to make another batch.

  2. These look delicious!!!! Feel free to whip up a few the next time we get together : ) : )


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