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Pumpkin Whoopie Pies

Pilgrim Pumpkin Whoopie Pie with Cream Cheese Filling from Martha Stewart
 Whoopie Pies are a tradition in New England (and Amish country), especially around Fall and Thanksgiving when pumpkins are abundant and the weather gets colder.  This one is deliciously moist and has lots of flavor from the ginger, cinnamon, and cloves spices.  This recipe is from Martha Stewart with a little bit of adjustments.


Vanilla Crepe Recipe - Ingredients

Pumpkin Whoopie Pies Ingredients (about 12-18)

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 1 teaspoon baking soda
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Filling:

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

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Pumpkin Whoopie Pies Directions

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Pumpkin Whoopie Pie - Mix dry ingredients in a bow
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Step 1. Mix the dry ingredients together in a large bowl:

  1. 3 cups of flour
  2. 1 teaspoon salt
  3. 1 teaspoon baking powder
  4. 2 tablespoons ground cinnamon
  5. 1 tablespoon ground ginger
  6. 1 tablespoon ground cloves
  7. 1 teaspoon baking soda

Mix the ingredients together until fully mixed.

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Pumpkin Whoopie Pie - Mix wet ingredients in a bow
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Step 2. In another large bowl, mix together the brown sugar, oil and pumpkin.  Whisk until fully mixed.  It may be tough to whisk but I used a spatula to help with the mixing first.

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Pumpkin Whoopie Pie - Mix flour into the mixture
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Step 3. Add eggs and vanilla and whisk until well combined.  Then sprinkle the flour over pumpkin mixture and mix until fully blended. You can really smell the spices now.

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Pumpkin Whoopie Pie - Mix filling with a beater until smooth and mixed
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Step 4. Take a few minutes to make the filling now, as it needs to cool in the fridge to firm up a bit.

For the filling:  In a large bowl, beat softened butter until smooth with an electric mixer or hand mixer fitted. The best is to use the paddle attachment with the mixer, however if you don’t have that, a regular attachment is fine.  Add the softened cream cheese and beat until well mixed. Sift the powdered (confectioners) sugar into the mixer, then mix together with the butter. Add in the vanilla, beat just until smooth.  Cover and refrigerate to firm up a bit.

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Pumpkin Whoopie Pie - Batter should be mixed with whisk
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Step 5. Once the flour has been fully incorporated into the pumpkin mixture, you are now ready to scoop.  Prepare two baking sheets with parchment paper.

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Pumpkin Whoopie Pie - Scoop out batter with ice cream scoop or coffee scoop
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Step 6. Using a small ice cream scoop with a release mechanism and drop scoopful of dough onto parchment sheets, about 1 inch apart.  The cookies don’t rise or expand much.  I didn’t have one of those fancy ice cream scoop so I used a rounded coffee scoop instead, together with a teaspoon to help scoop out the batter.  As you can see, they were not perfectly round or even. But I kinda like it this way because they actually look home-made.

Bake the cookies in the preheated oven for about 15-20 minutes, depending on your oven on 350F.  When you insert a toothpick  into the center of each cookie and it comes out clean, it is ready. Let cool completely on pan.


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Pumpkin Whoopie Pie - Use piping bag to pipe filling around edge of cookie and middle
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Step 7. When you are ready to fill the cookies, place the filling in a piping bag.   Pipe a thick row of icing along the edge of the cookie and in the middle.  Be generous with the icing.  Place another cookie on top and press down until the icing squeezes out a bit.


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Pumpkin Whoopie Pie - After chilling the whoopie pies for 30 minutes, serve
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Step 8. Refrigerate cookies at least 30 minutes before serving and up to 3 days ahead of time, if you are making them in advance before an event or party.  I also individually wrapped each cookie so that they stay nice and moist and makes an easy grab-and-go snack on the run, for school or for parties.


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Pumpkin Whoopie Pie - stacked and ready to eat
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Step 9. Enjoy this delicious Fall treat with a tall glass of ice cold milk.  You can taste the blend of spices, the soft moist chewy texture and the flavor of pumpkin in each bite.  I will definitely try this one again, perhaps try the recipe from Rachel Ray’s website (see below).

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Other Fall and Harvest Party Recipes

If you can’t get enough of Whoopie Pies, more links here …

Tags: Cakes, diy, food, holiday parties, kids party, make your own, Party, recipe, Recipes, Snacks, thanksgiving |
Filed Under Breads