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Cakey pumpkin cookies are sandwiched with a tangy cream cheese filling in these delectable pumpkin whoopie pies.
Guys, the climate is under no circumstances cooperating with my want for all the autumn issues.
It’s nonetheless scorching and I simply need sweater climate! This time of yr, all I need is to be in a comfy sweatshirt and including the entire pumpkin syrup to my scorching espresso.
As a substitute, I’m nonetheless in t-shirts and ingesting shaken iced espressos.
Whatever the climate decisions, I’m nonetheless going to bask in the entire pumpkin treats, beginning with these pumpkin whoopie pies.
This recipe for pumpkin whoopie pies initially got here from my good friend Lizzy from Your Cup of Cake. I’ve tweaked the recipe a bit over time and thought it was time to remind everybody how a lot enjoyable this one is!
What are whoopie pies?
Whoopie pies are produced from two gentle, cake-like cookies sandwiched along with a creamy filling.
Basic whoopie pies normally encompass chocolate cookies and a marshmallow filling. However there are a number of alternative ways to make these enjoyable cookie sandwiches.
This model is made with completely spiced, cakey pumpkin cookies. Rather than the marshmallow filling, I used a tangy cream cheese frosting. You recognize I can by no means get sufficient of gentle pumpkin taste paired with cream cheese.
These pumpkin whoopie pies are like a brilliant moveable model of pumpkin cake! They’d be so enjoyable to take to a celebration or to whip up for scrumptious deal with main as much as Halloween.
The right way to make these pumpkin whoopie pies
Like a number of my sandwich cookies, these pumpkin whoopie pies look difficult however are a lot simpler than you’d assume.
Elements you’ll want
To make the pumpkin cookies, you will want:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 massive egg
- 1 1/2 teaspoons pure vanilla extract
I like to make use of my home made pumpkin pie spice in these cookies. The entire heat spices work completely with the gentle taste of the pumpkin. In case you’re out of pumpkin spice, apple pie spice will work in a pinch.
If you’re shopping for the pumpkin, be sure you purchase pure pumpkin puree, not pumpkin pie filling. Pie filling comprises additional components that we don’t want within the pumpkin cookie dough!
For the cream cheese filling, you will want:
- 4 ounces softened cream cheese
- 1/2 cup softened butter
- 2 teaspoons pure vanilla extract
- 2-3 cups powdered sugar
Making these whoopie pies
To get began, make the pumpkin cookies.
In a medium mixing bowl, whisk collectively the dry components: flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this apart.
Within the bowl of a stand mixer fitted with the paddle attachment, beat collectively the sugars, pumpkin, and vegetable oil. Add the egg and vanilla, mixing to mix. Make sure that to scrape down the perimeters of the bowl as wanted.
Slowly add the flour combination, stirring till simply mixed. Attempt to not over combine; you don’t need the cookies to develop into powerful.
The combination goes to appear extra like cake batter than conventional cookie dough. That’s okay, that’s what we wish!
Switch the batter to a piping bag. Pipe into 3-inch rounds on a parchment-lined baking sheet. Be sure to depart house between every spherical for the cookies to rise.
Bake the cookies at 350°F for 10-12 minutes. Rotate the pans midway by way of baking so the cookies bake evenly. Let the cookies cool on the pans earlier than transferring them to a wire rack.
As soon as the cookies have cooled, make the filling.
Beat the butter and cream cheese with a mixer till easy. Add the vanilla and 1 cup of the powdered sugar, mixing to mix.
Slowly add the remainder of the powdered sugar till you attain your required consistency.
To assemble the pumpkin whoopie pies, unfold or pipe the filling onto the flat (backside) sides of half of the cookies. High with a second cookie and revel in!
Useful sources
- Earlier than you begin baking, be sure you know tips on how to measure flour accurately. Use the identical methodology when measuring the powdered sugar for the filling. Getting this step proper will assist your pumpkin whoopie pies flip our excellent each time.
- Out of brown sugar? Make a fast 2-ingredient brown sugar substitute to make use of as a substitute.
- In case your brown sugar hardened within the pantry, be taught tips on how to soften brown sugar and save your self a visit to the shop.
- Don’t stress should you’re out of powdered sugar. Use a easy powdered sugar substitute for the cream cheese filling.
- The butter and cream cheese for the filling ought to each be softened to room temperature. In case you overlook to set both of those out forward of time, be taught tips on how to soften butter and tips on how to soften cream cheese rapidly.
Different filling choices
It’s no secret: pumpkin and cream cheese is a mix I can’t get sufficient of. However that doesn’t imply that cream cheese frosting is the one filling alternative you have got for these pumpkin whoopie pies!
If you wish to go a extra conventional route, you might use my marshmallow frosting. You would additionally go for the cream filling utilized in my oatmeal cream pies.
However be at liberty to assume outdoors the field, too! Brown butter frosting can be beautiful with the pumpkin, or strive a whipped chocolate ganache for a much less conventional, however scrumptious, choice.
Pumpkin whoopie pie storage and freezing ideas
Retailer pumpkin whoopie pies within the fridge for as much as 3 days. You may serve them straight from the fridge or allow them to sit at room temperature for a bit of bit first to take the nippiness off.
If you wish to prep the whoopie pies forward of time, I recommend freezing the cookies and filling individually.
Make the cookies and permit them to chill fully. Freeze in an hermetic container, separating layers with items of parchment paper, for as much as 3 months.
Freeze the cream cheese frosting in an hermetic container for as much as 3 months.
Thaw the cookies at room temperature for a couple of hours. Thaw the filling within the fridge in a single day.
Let the filling come to room temperature, then beat for a couple of minutes with an electrical mixer earlier than assembling the whoopie pies.
Steadily requested questions
I’ve tried making this recipe with butter, however the texture was not fairly proper for whoopie pies.
Oil actually is greatest for getting that excellent cake-like texture within the pumpkin cookies. In case you don’t like baking with vegetable oil or canola oil, you should use your most popular neutral-flavored oil, akin to avocado oil.
Sure, however I discover that piping the pumpkin cookie batter leads to rounder, extra uniform cookies. In case you don’t have a piping bag, you should use a gallon-size zip-top bag with the nook minimize off.
For the Cream Cheese Filling:
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Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
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In a medium sized bowl, whisk collectively flour, baking soda, baking powder, pumpkin pie spice and salt.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon wonderful sea salt
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Utilizing a stand mixer, beat sugar, brown sugar, pumpkin, and vegetable oil collectively. Scrape down the perimeters as wanted. Add in egg and vanilla extract and beat once more. Scrape down the bowl to include every thing evenly.
¾ cup granulated sugar, ¾ cup flippantly packed brown sugar, 1 cup pure pumpkin puree, ½ cup vegetable oil, 1 massive egg, 1 ½ teaspoons pure vanilla extract
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Slowly add in dry components. Stir simply till mixed, ensuring to scrape the perimeters and backside of the bowl. Don’t over combine.
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Switch batter to a piping bag and pipe out batter in approximate 3-inch rounds, leaving house between for growth throughout baking. You need to be capable of match 12 per pan.
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Bake for 10-12 minutes, rotating pans midway by way of for even baking. Let cool briefly on the pans, then use a spatula to switch to a wire rack to chill fully (they are going to be gentle).
Make the Frosting:
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Beat cream cheese and butter collectively till easy. Add vanilla extract and 1 cup of powdered sugar. Proceed to slowly add powdered sugar till you attain your required consistency.
4 ounces cream cheese, 1/2 cup unsalted butter, 2 teaspoons pure vanilla extract, 2 to three cups powdered sugar
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Frost the bottoms of half of your cookies to make your cookie sandwiches. High with a “clean” cookie and serve.
Retailer in an hermetic container within the fridge for as much as 3 days.
Serving: 1whoopie pie, Energy: 471kcal, Carbohydrates: 68g, Protein: 4g, Fats: 21g, Saturated Fats: 8g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 5g, Trans Fats: 0.4g, Ldl cholesterol: 44mg, Sodium: 266mg, Potassium: 113mg, Fiber: 1g, Sugar: 47g, Vitamin A: 3562IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 2mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
