Pumpkin Whoopie Pies with Caramel Pecan Filling

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These Pumpkin Whoopie Pies are delicate, cakey, and stuffed with a marshmallow-caramel-pecan filling that’s actually the star of the present. The feel is pure magic… mild, fluffy pumpkin cookies with a creamy middle that hits that excellent stability of cozy and candy. You’ll love this recipe as a result of it nails that fall bakery taste with out the fuss. That is a type of recipes that immediately makes individuals ask for the recipe card earlier than they end the primary chew.

 

Ingredient Notes + Variations

These Pumpkin Whoopie Pies use easy elements that create delicate, spiced pumpkin cookies with a candy, buttery filling. Right here’s what makes this recipe particular:

• Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. It offers the cookies that delicate texture and wealthy pumpkin taste.
• Shortening: Butter-flavored shortening helps the cookies preserve their form whereas staying tender.
• Spices: Cinnamon, nutmeg, and ginger deliver heat taste to the batter.
• Bitter cream: Provides moisture and a contact of tang for stability.
• Caramel extract: Provides the filling that buttery-sweet caramel taste with out additional sauce.
• Pecans: Toast them first for a deeper taste and simply the appropriate crunch.
• Marshmallow fluff: Retains the filling mild, fluffy, and candy.

Tips on how to Make Pumpkin Whoopie Pies

These whoopie pies are simpler than they appear, they usually bake up very quickly. When you’ve prepped the dough and filling, the remaining comes collectively quick. For full recipe particulars together with elements and measurements wanted, see the printable recipe card down under.

Step 1: Preheat Oven + Prep Pan

Preheat your oven to 350° F and line two baking sheets with parchment paper.

Step 2: Make the Pumpkin Batter

Cream collectively the shortening, sugars, and eggs till fluffy. Stir in pumpkin puree and vanilla extract. In one other bowl, whisk the flour, baking powder, baking soda, salt, and spices. Add dry elements to moist, alternating with the bitter cream till all the pieces is easy.

Step 3: Scoop + Bake

Use a cookie scoop to portion the batter onto baking sheets, leaving room for spreading. Bake for about 10 minutes, till the tops spring again when touched. Let cool fully earlier than filling.

Step 4: Make the Caramel Pecan Marshmallow Filling

Beat the butter, shortening, powdered sugar, marshmallow fluff, vanilla extract, and caramel extract till fluffy. Fold in toasted pecans for that wealthy, nutty crunch.

Step 5: Assemble the Whoopie Pies

Unfold or pipe a couple of tablespoon of filling between two cookies. Roll the sides in additional chopped pecans in case you’re feeling fancy.

Ideas for Success

• Retailer the whoopie pies in a single layer to maintain the filling from getting squished.
• Use a cookie scoop for even-sized pies in order that they bake evenly.
• Cool fully earlier than including filling so it doesn’t soften.
• Toast your pecans for five–7 minutes within the oven for deeper taste.

These Pumpkin Whoopie Pies with Caramel Pecan Filling are the sort of dessert that turns an unusual fall day into one thing particular. Bake them as soon as, and also you’ll be including them to your everlasting fall dessert rotation. The printable recipe card is under. Have a terrific day, pals!

Pumpkin Whoopie Pies with Caramel Pecan Filling

Katie Cooksey

These Pumpkin Whoopie Pies are what Fall desires are manufactured from! This recipe produces delicate and candy cake-like cookies which can be stuffed with a marshmallowy caramel pecan filling. A enjoyable variation of the chocolate unique.

Be the primary to fee this recipe!

Prep Time 1 hour hr 15 minutes minutes

Cook dinner Time 10 minutes minutes

Complete Time 1 hour hr 25 minutes minutes

Course Dessert

Delicacies American

Servings 18 whoopie pies

Energy 305 kcal

Elements 

US CustomaryMetric

 

1x2x3x

Filling:

• 1/4 cup butter-flavored shortening
• 1/4 cup butter softened
• 1 1/4 cups powdered sugar
• 2 cups marshmallow fluff
• 1 teaspoon vanilla
• 1/2 teaspoon caramel extract
• 1/2 cup pecans chopped and toasted

Directions 

• Preheat the oven to 350°F and line two light-colored baking sheets with parchment paper. Put aside.

• Combine Crisco® shortening, sugar, and brown sugar collectively till mild and fluffy within the bowl of a stand mixer. Scrape the edges and blend once more.

• Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides once more and stir to evenly incorporate elements.

• Whisk spices, salt, leavenings, and flour collectively in a separate bowl.

• With the mixer on low, add within the dry elements slowly. Add within the bitter cream and blend once more. Scrape the edges and blend once more briefly. Take away from mixer and blend for about 10 seconds by hand to make sure all the pieces is blended evenly.

• Scoop the batter onto ready baking sheets utilizing a 1 1/2 tablespoon cookie scoop and bake 10 minutes or till cake springs again when touched.

• Cool 10 minutes earlier than eradicating from baking pan to cooling rack. I prefer to take away the whole sheet of parchment paper with the whoopie pies hooked up and place that on the cooling racks. Wait 1-2 hours earlier than filling.

Filling:

• Whip Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract till mild and fluffy. Fold in toasted pecans to frosting.

• Fill every whoopie pie with about 1 tablespoon of filling and unfold to the sides. If desired, roll the sides in additional chopped pecans. Serve.

Notes

Storage Directions

Retailer pumpkin whoopie pies in an hermetic container within the fridge for as much as 4 days. Allow them to sit at room temperature for about quarter-hour earlier than serving for the most effective texture.
You can too freeze assembled whoopie pies for as much as 2 months. Wrap individually in plastic wrap and thaw in a single day within the fridge.
To make forward, bake the cookies a day early and fill them earlier than serving. The flavors deepen and style even higher the subsequent day.

Diet

Energy: 305kcalCarbohydrates: 43gProtein: 2gFats: 15gSaturated Fats: 5gLdl cholesterol: 27mgSodium: 196mgPotassium: 107mgFiber: 1gSugar: 29gVitamin A: 2243IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Key phrase Pumpkin Whoopie Pies

Variations

• Use a cream cheese frosting as a substitute of marshmallow fluff for a tangier filling.
• Swap pecans for walnuts in case you want a stronger nutty taste.
• Make mini whoopie pies for bite-sized treats—use a teaspoon scoop and bake a couple of minutes much less.
• Add chocolate chips to the batter for pumpkin-chocolate goodness.
• Use maple extract as a substitute of caramel for a maple pecan twist.

Extra Pumpkin/Fall Cookies to Attempt!

In case you make this recipe, I’d actually respect it in case you would give it a star ranking and depart your overview within the feedback! If in case you have an image of your completed dish, put up it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.