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Home » Recipes & Tips » Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

11/01/20 | Dessert, Recipes & Tips

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Pumpkin whoopie pies are a delicious cookie recipe that layers two pillowy pumpkin-flavored cookies around a soft and creamy sweet filling.Pumpkin whoopie pies are a delicious cookie recipe that layers two pillowy pumpkin-flavored cookies around a soft and creamy sweet filling.

Pumpkin whoopie pies are a delicious cookie recipe that layers two pillowy pumpkin-flavored cookies around a soft and creamy sweet filling.

Every bite is a delicious mix of cream cheese frosting and cinnamon pumpkin flavors- perfect for Fall!

This pumpkin whoopie pie recipe is pretty easy to make, especially if you use storebought cream cheese frosting for the filling. Here’s my homemade cream cheese frosting recipe though, it’s worth the time!

It’s about as easy to make as a simple drop cookie recipe so you know you won’t have too much work to do. You just have to have a little patience because you’ll have to wait for the cookies to cool.

Making mini pumpkin whoopie pies is a great way to get a lot of treats out of one recipe. They’re perfect for sharing, gifting, or adding to a dessert table.

Thankfully these pumpkin whoopie pies are so simple and easy to make that it doesn’t matter if your a baking novice or more experienced because you can get in the kitchen and whip up a batch without fail every time.

whisking the pumpkin cookie dough mixture together
scooping out the pumpkin cookie dough on parchment lined baking sheet
hands holding up a baking sheet with pumpkin cookies on top
hands holding up a filled whoopie pie

What you’ll need to make pumpkin whoopie pies:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Sugar
  • Pumpkin puree
  • Oil
  • Egg
  • Vanilla
  • Cream cheese frosting

How to make mini pumpkin whoopie pies:

  • Preheat your oven to 350 degrees F and prepare a baking sheet, set it aside.
  • In a bowl, whisk together all of the dry ingredients (including the sugar).
  • Create a well in the center of the dry ingredients.
  • Add the pumpkin puree, oil and egg to the well and hen stir together to combine.
  • Drop the dough by the rounded tablespoons onto a baking sheet.
  • Bake for about 8 minutes, or until the cookies are puffed up and dry on the top and bottom. They should not be doughy at all.
  • Let the cookies cool completely (this is the hardest part because they smell so good!)
  • Gently spread a thick layer of cream cheese frosting on the flat bottom side of one cookie and then sandwich together with another cookie.
  • Continue this process until all of the cookies have been filled and sandwiched together.

What is a whoopie pie?

A whoopie pie is the name given to these pillowy puffed up cookies with filling sandwiched between them.

Traditionally, whoopie pies have been a chocolate cookie with a white filling in the center, but over time more flavors have been created and now there are endless recipe options out there.

Can I freeze whoopie pies?

Yes, these cookies can be frozen, but I’d recommend storing them layered in an airtight container with wax paper between each so that they don’t stick together. Then thaw and enjoy when you’re ready.

Should you refrigerate whoopie pies?

If you use homemade cream cheese frosting (with real cream cheese, then yes, these cookies should be kept stored in an airtight container in the fridge for food safety reasons.

If you use storebought shelf-stable cream cheese frosting then these cookies can handle being left at room temperature for a few days.

a dark plate filled with pumpkin whoopie pies and cookie crumbs to the side
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Pumpkin Whoopie Pies

Pumpkin whoopie pies are a delicious cookie recipe that layers two pillowy pumpkin-flavored cookies around a soft and creamy sweet filling.
Prevent your screen from going dark
Course Dessert
Cuisine American
Keyword mini pumpkin whoopie pies, pumpkin whoopie pie recipe, pumpkin whoopie pies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 18 cookies
Calories 277kcal
Author Alli
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Equipment

  • Sheet Pans
  • Measuring Cups + Spoons
  • Liquid Measuring Cups
  • KitchenAid Hand Mixer
  • Cookie Scoops

Ingredients

  • 2 cups flour all purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoon cinnamon
  • 1 cup sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup oil
  • 1 egg
  • 1 tablespoon vanilla
  • 1 1/2 cup cream cheese frosting

Instructions

  • Preheat the oven to 350ºF.
  • Whisk together dry ingredients, including sugar.
  • Create a well in the dry ingredients.
  • Add the pumpkin puree, oil, egg, and vanilla.
  • Stir together until smooth and well combined.
  • Drop rounded tablespoons onto a sheet tray, 12 should fit on a tray.
  • Bake for 8 minutes, or until the cookies are puffed and dry on the top and bottom, they should not be doughy at all.
  • Let the cookies cool completely.
  • Gently spread a thick layer of cream cheese frosting on the flat side of one cookie. Sandwich it with the flat side of an additional cookie.
  • Continue until all the mini whoopie pies are made.

Video

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Nutrition

Calories: 277kcal | Carbohydrates: 42g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 185mg | Potassium: 101mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2131IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

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Comments | 1 comment

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Comments

  1. Alli says

    November 1, 2020 at 10:27 PM

    5 stars
    Yum! Such a great cookie recipe.

    Reply

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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