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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.
Course
Dessert
Cuisine
American
Keyword
mini pumpkin whoopie pies, pumpkin whoopie pie recipe, pumpkin whoopie pies
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
18
cookies
Calories
277
kcal
Author
Alli
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
Nutrition
Calories:
277
kcal
|
Carbohydrates:
42
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
9
mg
|
Sodium:
185
mg
|
Potassium:
101
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
2131
IU
|
Vitamin C:
1
mg
|
Calcium:
30
mg
|
Iron:
1
mg