Pumpkin Whoopie Pies

I had the most fantastic weekend.  It started with mojitos Thursday night with the girls, and is about to end with drinks and a cover band with some good friends. Busy, busy, busy, and it’s back to work tomorrow.  Sigh.

I did promise some people at work that I would finally get around to making a pumpkin baked good this weekend, so I’m glad I was able to take some time to make good on that promise.  I’m sure they’ll agree the wait was worth it when I bring in these pumpkin whoopie pies.  The only thing I changed from the original recipe was to add some nutmeg, and I thought that worked out well.  The recipe was pretty straightforward, so these were much easier to make than I had anticipated.  Of course, the final result was even better than I anticipated, so this was a win.


Pumpkin Whoopie Pies


for the pumpkin whoopie cookies:

  • 3 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 Tbs. ground cinnamon
  • 1 Tbs. ground ginger
  • 1 Tbs. ground cloves
  • 1 tsp. ground nutmeg
  • 2 C. firmly packed brown sugar
  • 1 C. vegetable oil
  • 3 C. pumpkin puree, chilled
  • 2 large eggs
  • 1 tsp. vanilla extract

for the cream cheese filling:

  • 3 C. confectioner’s sugar
  • 1/2 C. (one stick) unsalted butter, at room temperature
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract


Heat the oven to 350 degrees.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, clove, and ginger.  Set aside.

In a separate large bowl, whisk together the brown sugar and oil until combined.  Add the pumpkin puree and whisk to combine.  Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk to combine.

Drop the batter by rounded Tablespoons onto baking sheets lined with parchment paper or a baking mat (it is preferable to use a scoop with a release mechanism for this step).

Bake for 15 minutes, until the cookies just start to crack on top and a toothpick inserted into the center of the cookie comes out clean.  Allow to cool completely on baking sheets.

Make the filling by putting the butter into the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.  Add the cream cheese and beat to combine.  Sift the powdered sugar into a medium bowl, and then add to the cream cheese mixture.  Beat to combine.  Beat in the vanilla.  Transfer the filling to a pastry bag, and snip off the corner.

To assemble the whoopie pies, pipe the filling onto the flat surface of half of the cookies, making a large dollop.  Top each filled half with another cookie, pressing down to spread the filling to the edges.  Chill for 30 minutes before serving, or up to 3 days.

Source: Martha Stewart


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