Pumpkin 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!
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: can you freeze whoopie pies, homemade whoopie pies, pumpkin whoopie pie recipe, pumpkin whoopie pies, what is a whoopie pie, whoopie pie filling
Servings: 6
Calories: 701kcal
Author: Averie Sunshine
Ingredients
For the Cookies
1cuplight brown sugarpacked
½cupcanola or vegetable oil
¾cuppumpkin puree
1large egg
1 ½teaspoonsvanilla extract
1teaspooncinnamon
1teaspoonground ginger
½teaspoonpumpkin pie spice
¼teaspoonground cloves
¼teaspoonallspice
½teaspoonsaltoptional and to taste
1 ½cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
For the Buttercream Filling
2tablespoonsmilk
1teaspoonvanilla extract
2cupspowdered sugarsifted and divided
½cupunsalted buttersoftened
Instructions
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.
Notes
Storage: 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.