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Pumpkin Whoopie Pies

November 21, 2011 Print This Post Print This Post

Pumpkin Whoopie Pies

I’ve been slow getting into the flow of baking with pumpkin this year. You see, its still hot in Texas! Not 100+ degrees hot anymore, Thank God! But it is going to get above 80 again today. Its Thanksgiving week; this weather is just cruel!! I’m ready for scarves and boots, and hot chocolate and pumpkin! But we’re still hanging onto summer and I’m having a hard time feeling the holidays yet! But there’s no stopping them, Thanksgiving is in fact this week whether or not I’m ready for it. We’ll be heading out to see my folks for Turkey Day this year! I’ll help in the kitchen but I’m not doing much planning or anything which is a bit of a relief after the fall that I’ve had.

A couple of weeks ago we had a bit of a cool spell so I rushed to bake something up with pumpkin. These were tasty although I’ll be the first to admit that I still like our good old fashioned pumpkin roll more than any other pumpkin baked goodie (sorry that post is still missing the photo I lost several years ago!) These were good though and everyone always loves whoopie pies! Perfect treat for Thanksgiving to have alongside your pie since they’re not too big and a sampler of desserts is always the way to go ;-) Enjoy!

Pumpkin Whoopie Pies

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin puree (not pie filling)
1 tsp pure vanilla extract

For cream cheese filling:
4 ounces cream cheese, at room temperature
6 Tbsp butter, softened
1/2 tsp pure vanilla extract
1 1/2 cups powdered sugar

Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.Bake for 10-13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

For Cream Cheese Filling: Beat softened cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

Assemble cookies: Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Source: Very Best Baking

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{ 3 comments… read them below or add one }

Living The Sweet Life November 21, 2011 at 4:01 pm

Enjoy the amazing weather … it hasn’t snowed here just yet but I’m already super cold :( … sooo hooolldd on to what’s left of the nice weather :)

What a cool use of pumpkins … almost like a miniature cake — nice!!


Chrissy November 22, 2011 at 11:31 am

I LOVE pumpkin whoopie pies (and pumpkin roll) since I am not a huge fan of pies.

BTW…I’m loving your new blog layout! Very cute and clean.


Kristy November 24, 2011 at 10:40 pm

Yum!! Looking to use up a big batch of pumpkin I just cooked down… these look delicious!


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