Pumpkin Whoopie Pies

Whoopie!!! That’s what I want to say when I bite into one of these.

Rich buttercream filling that’s sandwiched between two very soft and tender pumpkin cookies. It doesn’t get much better.

I loved how melt-in-my-mouth soft and moist these cookies were, which I attribute to three major ingredient choices. First, brown sugar is used exclusively, which renders cookies softer and moister than using granulated sugar.

Secondly, oil rather than butter is used, which keeps muffins and cakes extra moist. And finally, the pumpkin puree tenderizes and moistens the batter. Anything made with any or all of those ingredients usually turns out especially soft, moist, and tender and the cookies are no exception.

The batter for the cookies is like pumpkin cupcake batter. As I was pouring it onto baking sheets, I was thinking, am I really doing this? It was so soupy, and I was worried, but it turns out I had no reason to be.

I hate dealing with piping bags but if you think that would be easier, be my guest. I just don’t like that so much of the precious cargo gets stuck to the sides and is wasted.

I used a one-quarter cup measuring cup and scooped batter from the mixing bowl onto baking trays, not quite filling the cup full. Because there’s a decent amount of oil in the batter, it slid right out of the measuring cup. Like butter. And I placed six mounds of dough on each of the two baking trays.

I only yielded 6 completed whoopie pies. My whoopie pies were borderline extra-large but because the pumpkin cookies are soft and light, extra-large didn’t seem ridiculously huge.

Two huge cookies with nearly one inch-thick buttercream filling didn’t seem ridiculously huge to me. Okay moving on.

My first batch of whoopie pies disappeared far too quickly. I loved them so much, I made a second batch, and I increased the amount of spices. I nearly doubled the amounts of cinnamon, ginger, cloves and tossed in some pumpkin pie spice because I love robust, intense, and bold flavors when it comes to warming spices. Extra cinnamon, yes please. Plus, pumpkin stands up incredibly well to boldly spiced treats. A dash of molasses or maple would also be nice.

I just wanted to pick off these little morsels and squish them between my fingers. The cookies are soft and remind me of my days squishing Little Debbie Oatmeal Cream Pies as a kid.

Some people make the filling with vegetable shortening, but I prefer butter in my buttercream, because the flavor can’t be beat. However, the advantage to using shortening is that is has much more structure than butter and so the filling is firmer, holds up better, and has more density and less squish than a butter-based buttercream.

Buttercream layered on thick and in plentiful abundance. The only way frosting and fillings should be.

Pumpkin Whoopie Pies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 6 very large whoopie pies

Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream Whoopie for one of these fun pies. They're easy and fast to make, moist, and rich.

Ingredients:

For the Cookies

1 cup light brown sugar, packed

1/2 cup canola or vegetable oil

3/4 cup pumpkin puree

1 large egg

1 1/2 teaspoons vanilla extract

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon salt, optional and to taste

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

For the Buttercream Filling

2 tablespoons milk

1 teaspoon vanilla extract

2 cups powdered sugar, sifted and divided

1/2 cup unsalted butter, softened

Directions:

For the Cookies - Preheat oven to 325°F and line two baking sheets with Silpat liners or parchment paper; set aside. In a large mixing bowl, combine first 11 ingredients, up to the salt, and whisk until smooth. Add the remaining ingredients, and mix until just combined; don’t overmix. Batter will be soft and runny.

Using a one-quarter cup measure, scoop the batter onto prepared baking sheets, six round mounds of batter per sheet; this may also be done with a pastry bag if preferred.

Bake for about 12 to 14 minutes, or until tops have set. Cookies will be very soft and may look underdone, but firm up as they cool. Allow cookies to cool on baking sheets for at least 10 minutes before moving them to rack to finish cooling. Allow cookies to cool completely before filling and sandwiching them together. While they cool, make the filling.

For the Buttercream Filling - To the bowl of a stand mixer fitted with a whisk attachment, combine the milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add butter and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes.

Apply a generous dollop of frosting to 6 of the cookies. Sandwich them together with the remaining unfrosted 6 cookies, creating 6 whoopie pies. Whoopie pies are best fresh, but extras may be stored airtight in the refrigerator (due to the buttercream) for about 3 days. If you prefer to keep them at room temperature, the frosting may be made with 1/4 cup vegetable shortening instead of butter.

http://www.averiecooks.com/2012/10/pumpkin-whoopie-pies-book-giveaway.html

Related Recipes:

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – Takes five minutes to make the batter by hand and it’s one of the moistest cakes I’ve ever had and will be a favorite for years to come. The ganache can be made in the microwave and is a snap

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This bread is a mixture of both pumpkin and banana flavors whereas the above cake is more robustly pumpkin-flavored. Depending on the flavor profile you want, they’re both moist, dense, pumpkiny, and you can’t go wrong with either

Pumpkin Chocolate Chip Cookies – A soft and tender pumpkin cookie meets a chewy and classic chocolate chip cookie, rolled into one

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF) – I can’t get enough of the pumpkin + chocolate combo this fall. This granola is a snap to make so you’ll never have to buy overpriced storebought granola again

Pumpkin Spice Latte (vegan, GF) – A homemade and natural version using real pumpkin rather than artificial syrups

All Pumpkin Recipes here

Have you ever made whoopie pies?

   

190 Responses to “Pumpkin Whoopie Pies”

  1. #
    51
    Barb — October 9, 2012 at 12:29 pm

    the pumpkin bread recipe from the king arthur flour cook book

    Reply

  2. #
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    Rachel @ Baked by Rachel — October 9, 2012 at 1:02 pm

    Oh I bet these taste amaaaazing. My favorite pumpkin recipe so far (because you know things can always change) is a brand new muffin recipe I put together just last week. Eek.

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 3:54 pm

      YES i DO know how that changes…like, weekly! Lol Every time I think, now THIS is it. Then the next week I find a new one I’m just as in love with!

      Reply

  3. #
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    Marie — October 9, 2012 at 1:09 pm

    I made pumpkin butter from scratch (tho’ I think maybe the next time I do it I’ll just go ahead & use canned pumpkin, we’ll see — now that it’s fall I don’t mind running the oven so much) and have been using it every single morning in my oatmeal breakfast shake, and holy smokes is it good! Only downside is drinking something so cold on an already chilly morning!

    Reply

  4. #
    54
    Marie — October 9, 2012 at 1:12 pm

    …and I repinned this recipe on Pinterest. Can’t wait to try this tomorrow.

    Reply

  5. #
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    theresa @ aspoonfulofsunshine — October 9, 2012 at 1:30 pm

    How do you pick just one favorite pumpkin recipe?! I do love some pumpkin muffins though. I just made some the other day, here is the recipe: http://aspoonfulofsunshine.com/2012/10/08/pumpkin-crumb-muffins/

    Reply

  6. #
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    Sarah H.P. — October 9, 2012 at 2:03 pm

    My favorite pumpkin recipe is my grandmother’s homemade pumpkin pie!

    Reply

  7. #
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    Traci — October 9, 2012 at 2:05 pm

    I HAVE SO MANY FAVORITE PUMPKIN RECIPES. My very first pumpkin favorite was a mouthwatering pumpkin chocolate chip muffin recipe that was passed onto me from a friend in high school. And by friend, I mean, a guy who had a huge crush on me made me a batch of those muffins! The muffins were there to stay, but unfortunately I didn’t have feelings for the guy. My family still makes the muffins from that recipe, and so does his family. (He’s married now, and we’re still acquaintances.) :)

    Reply

    • Traci replied: — October 9th, 2012 at 2:52 pm

      I just made these (I know, I’m fast!), but didn’t make the buttercream filling. I am just eating them as cookies. Very delicious–thanks for the recipe!

      Reply

      • Averie @ Averie Cooks replied: — October 9th, 2012 at 3:53 pm

        Oh wow, now THAT was fast and I am glad you like them! The buttercream adds an extra touch but the cookies themselves are great, too.

  8. #
    58
    Chelsea Butler — October 9, 2012 at 2:19 pm

    These look great. I may try these for Thanksgiving.

    Reply

  9. #
    59
    Christina @ The Beautiful Balance — October 9, 2012 at 2:39 pm

    I can not wait to read her book. Thank you for sharing such an amazing recipe.

    Reply

  10. #
    60
    Sue/the view from great island — October 9, 2012 at 4:11 pm

    Averie i just saw that you were named one of Huffington Post’s 10 best food blogs!!! You go girl—I am so proud to know you!!

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 6:39 pm

      I’m proud to know you…and your delicious recipes! Such great stuff my friend!! :)

      Reply

  11. #
    61
    Megan — October 9, 2012 at 4:40 pm

    I mad a pumpkin banana bread, I didn’t follow a recipe just made it up!

    Reply

  12. #
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    j — October 9, 2012 at 4:47 pm

    I have finally perfected basic pumpkin pie with home made crust-delicious:) A friend of my husband’s drives to the Pennsylvania Dutch country every fall to buy pumpkin whoopie pies and bring them back to us….maybe I should try making them instead?

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 6:38 pm

      These are sooo fast b/c no mixer, no pie crust, nothing fancy! Your pie sounds great!

      Reply

  13. #
    63
    Valerie — October 9, 2012 at 6:11 pm

    My stomach just started rumbling quite loudly at the sight of these whoopie pies. (Love the fact that you’re so generous with the filling!) :D

    P.S. I finally subscribed to your posts via email (something I though I’d already done), and my captcha was ‘baconsup.’ I’m taking bacon as a very good sign. ;)

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 6:38 pm

      Lol now THAT’s a captcha for ya! I get some doosies on other sites sometimes, too.

      Filling, generously. The.only.way.

      Reply

  14. #
    64
    Laura (Tutti Dolci) — October 9, 2012 at 6:21 pm

    These look so fab! I love pumpkin glazed cookies.

    Reply

  15. #
    65
    Laura (Tutti Dolci) — October 9, 2012 at 6:22 pm

    Pinned!

    Reply

  16. #
    66
    Laura (Tutti Dolci) — October 9, 2012 at 6:23 pm

    I’m subscribed via RSS.

    Reply

  17. #
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    Emily J — October 9, 2012 at 6:34 pm

    You want me to choose?? Ahhh!!! Pumpkin bread, pumpkin pancakes, and pumpkin whoopie pies are up there as is pumpkin ice cream. I like pumpkin. :)

    Reply

  18. #
    68
    Neena — October 9, 2012 at 6:59 pm

    I really love pumpkin spice lattes, homemade with pumpkin puree! SO GOOD!

    Reply

  19. #
    69
    Neena — October 9, 2012 at 7:00 pm

    I follow you on FB!

    Reply

  20. #
    70
    luvwhatyoudo — October 9, 2012 at 7:04 pm

    Pumpkin whoopie pies are up there with my favorites!
    http://luvwhatyoudo.wordpress.com/2011/09/17/making-whoopie/

    But these 3 ingredient fudge brownies are also the best!
    http://luvwhatyoudo.wordpress.com/2012/04/05/3-ingredient-brownie-fudge/

    Reply

  21. #
    71
    Christine (The Raw Project) — October 9, 2012 at 7:10 pm

    I agree with other commenters, I don’t think the cookies would make it to the filling stage with me, these look amazing!

    Reply

  22. #
    72
    Hannah — October 9, 2012 at 7:26 pm

    Despite the fact that my whoopie pie recipe from My Sweet Vegan is among my most popular, I must admit I haven’t ventured very far from the classic chocolate and vanilla combo… I did a Boston Creme version on the blog, but still, that’s chocolate and vanilla again! Pumpkin sounds heavenly, but your really can’t go wrong with pumpkin and spices when it comes to dessert. My favorite pumpkin treat has got to be pumpkin ice cream, of course. ;)

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 10:24 pm

      I wish I had a batch of your pumpkin ice cream right now!

      Reply

  23. #
    73
    Caralyn @ glutenfreehappytummy — October 9, 2012 at 7:41 pm

    mmm! there’s so much to love about those little pies:)

    Reply

  24. #
    74
    Robin Coxon — October 9, 2012 at 7:52 pm

    My favorite pumpkin recipe is my mother-in-law’s pumpkin roll with cream cheese filling. I anticipate each October because the weather cools and she begins making these. I can almost taste it now.

    Reply

  25. #
    75
    Phyllis Lucas — October 9, 2012 at 8:20 pm

    http://www.justapinch.com/recipes/dessert/cake/autumn-pumpkin-raspberry-bundt-cake.html

    This pumpkin raspberry cake is one of the best. I made it for work, and even some who don’t bake wanted the recipe!

    Reply

  26. #
    76
    Wild Child — October 9, 2012 at 8:25 pm

    I have so many pumpkin recipes pinned on my pumpkin board, it’s hard to pick a favorite…yet. Tomorrow I’m making your Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache for my birthday. Two of my favorites – chocolate and pumpkin! I’ll let you know my favorite after that

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 10:23 pm

      Please LMK how it goes! I LOVE LOVE that cake! It’s my fave cake on my blog (to date). I hope you love it as much as I do. Keep me posted!

      Reply

  27. #
    77
    Wild Child — October 9, 2012 at 8:27 pm

    I get your RSS feed. One of my favorite daily emails!

    Reply

  28. #
    78
    Wild Child — October 9, 2012 at 8:31 pm

    I’m following you on Pinterest too!

    Reply

  29. #
    79
    Salpie — October 9, 2012 at 8:36 pm

    Caroline Brethaerthone’s illustrated step by step BAKING. I love this book specially the phylo spinach & feta cheese tarte.

    Reply

  30. #
    80
    Linda Allen — October 9, 2012 at 8:50 pm

    My favorite pumpkin recipe is the pumpkin pie receipe that my mother passed on to me. So good :)

    Reply

  31. #
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    Mirtha — October 9, 2012 at 9:09 pm

    not even kidding, I loove pumpkin whoopie pies. I started making them a few years ago from a recipe i got from from the foodnetwork. instead of the buttrcream filling I use a big marshmallow. I flip half of the cookies over, put the marshmallow on top and back in the oven just until the mallows get soft, then put the other cookies on top and press together. I leave some alone for those watching their sugar intake…

    Reply

    • Averie @ Averie Cooks replied: — October 9th, 2012 at 10:22 pm

      Oh that marshmallow trick sounds awesome! I LOVE the sound of that!

      Reply

  32. #
    82
    Chung-Ah | Damn Delicious — October 9, 2012 at 11:51 pm

    The fluffiness of these whoopies pies are amazing! I think these will have to make an appearance for Thanksgiving!

    Reply

  33. #
    83
    Carolsue — October 10, 2012 at 2:58 am

    I just made this and it’s delicious (Pumpkin Cream Cheese Bread)
    http://nancycreative.com/2010/10/08/pumpkin-cream-cheese-bread/
    Digicats {at} Sbcglobal {dot} Net

    Reply

  34. #
    84
    Carolsue — October 10, 2012 at 3:00 am

    I follow you on Twitter as MsCarolsueA and I tweeted
    https://twitter.com/MsCarolsueA/status/255970801004724224
    Digicats {at} Sbcglobal {dot} Net

    Reply

  35. #
    85
    Carolsue — October 10, 2012 at 3:00 am

    I like you on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

    Reply

  36. #
    86
    Carolsue — October 10, 2012 at 3:00 am

    I like Eat, Live, Run on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

    Reply

  37. #
    87
    Carolsue — October 10, 2012 at 3:01 am

    I follow Eat, Live, Run on Twitter as MsCarolsueA
    Digicats {at} Sbcglobal {dot} Net

    Reply

  38. #
    88
    Carolsue — October 10, 2012 at 3:03 am

    I follow you on Pinterest and I pinned a recipe here
    http://pinterest.com/pin/138204282286247554/
    Digicats {at} Sbcglobal {dot} Net

    Reply

  39. #
    89
    Carolsue — October 10, 2012 at 3:04 am

    I subscribe to your newsletter via e-mail.
    Digicats {at} Sbcglobal {dot} Net

    Reply

  40. #
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    barbara n — October 10, 2012 at 3:27 am

    My favorite pumpkin recipe is Betty Crocker pumpkin bread – easy and delicious!

    Reply

  41. #
    91
    barbara n — October 10, 2012 at 3:27 am

    I am an email subscriber

    Reply

  42. #
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    chris — October 10, 2012 at 3:44 am

    My favorite pumpkin recipe is PUMPKIN PIE, and I love to then roast the pumpkin seeds! Thanks!!!

    Reply

  43. #
    93
    chris — October 10, 2012 at 3:45 am

    I subscribe to Averie Cooks!!!!

    Reply

  44. #
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    Jen @ Savory Simple — October 10, 2012 at 5:22 am

    These look unbelievable! I’m a traditionalist with pumpkin and have to say pumpkin pie is my favorite because I make sure I have a slice every year. But these might be in the running if I make them.

    Reply

    • Averie @ Averie Cooks replied: — October 10th, 2012 at 10:57 am

      I would love to know what pumpkin pie you make and use and what’s your go-to recipe. I have read great things about the Cooks Illustrated pumpkin pie recipe but would love to know what you go with.

      Reply

  45. #
    95
    Elizabeth@ Food Ramblings — October 10, 2012 at 5:45 am

    YUM! I made pumpkin apple muffins last night, and they are delicious!

    Reply

  46. #
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    Elizabeth@ Food Ramblings — October 10, 2012 at 5:45 am

    Like on FB!

    Reply

  47. #
    97
    Krista — October 10, 2012 at 7:27 am

    I already like you on Facebook :)

    Reply

  48. #
    98
    Krista — October 10, 2012 at 7:28 am

    I subscribe to your blog through email, and one of my favorite parts of morning is going through all the posts from blogs I’m subscribed to – including, and especially, yours!

    Reply

  49. #
    99
    Krista — October 10, 2012 at 7:29 am

    definitely follow you on Pinterest already, and most recently pinned the recipe for Brown Sugar Cranberry Whole Wheat Bread. I pretty much pin your recipes daily anyway, from your posts :D

    Reply

  50. #
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    Krista — October 10, 2012 at 7:32 am

    my favorite pumpkin recipe? ooo, that’s a doozy…my mom makes a killer spicy pumpkin soup that is to DIE for, but I also love muffins and breads of all kinds! the most recent pumpkin recipe I made, which I’ll say is a new favorite, is for homemade pumpkin spice coffee syrup (Savvy Eats – http://www.savvyeat.com/improved-coffee-shop-pumpkin-syrup/). mine didn’t QUITE turn out like her picture, and when I tasted it by itself I thought it was too spicy and not sweet enough. but add it into some strong coffee with a splash of half and half, and you’ve got a coffee-shop taste at home!

    Reply

    • Averie @ Averie Cooks replied: — October 10th, 2012 at 10:50 am

      Oh wow, now that’s an interesting idea! Sounds delish!

      Reply

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