Pumpkin Whoopie Pies

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Good Morning and Happy Sunday! Here I am with another whoopie pie recipe. If you can’t decide if you’re more in the mood for a cookie or some cake, this is the dessert for you. This particular whoopie pie utilizes the classic pumpkin spices, but with a heavy hand of cinnamon.


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pumpkin whoopie pies

  • Servings: approx 14 servings, yielding 28 cookies
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen

Ingredients

for the cookies
1 cup butter
1 1/4 cup sugar
3 eggs
1/2 cup pumpkin
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp cloves

for the frosting
1/4 cup butter
4oz cream cheese
2 1/2 cups powdered sugar

Directions

Preheat oven to 375. Line a cookie sheet with parchment paper and set it aside. Cream together the butter and sugar until you get a smooth blend. Whisk in the eggs one at a time and then add in the pumpkin and vanilla. Whisk until combined. With a sifter, add in the dry ingredients. Slowly whisk it until it is just combined. With two spoons, scoop out mounds of batter onto the prepared sheet, making sure to keep the mound in tact. Bake for about 10-13 minutes at 375. Set on a wire rack to cool.

To make the frosting, whip the butter and cream cheese until it’s lightened in color and has started to fluff up. Add in the sugar one cup at a time and slowly work up the speed to keep the sugar in the bowl. Add in the milk as and when you need it. Once the cookies are cooled, find the ones that are matching in size to form your whoopie pies. Spread the frosting on one cookie per pair, either with a piping bag or frosting spatula. Place the other cookie flat-side down. Repeat until you run out of pairs.

One thought on “Pumpkin Whoopie Pies

  1. Oooo I love whoopie pies!! They’re a great snack if you want a cake/cookie combination. I made chocolate whoopie pies a few years ago, and they were so stinkin’ good. They crumble in your mouth and leave a mess in the best way possible 🙂

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