Pumpkin Whoopee Pies are what dreams are made of. They are incredibly soft, cake like and are stuffed with cream cheese frosting... Yum!! I found this recipe years ago, when I was trying to figure out what to do with all my left over pureed pumpkin. Whoopee Pies look intimidating, but they are so much easier to make then they look.
The hardest part about these cookies is storing them. These cookies are VERY moist and they tend to stick together, so you have to cut parchment or wax paper and place a piece in between each cookie so they don't all become one.
Pumpkin Whoopee Pies
Whoopee Pies
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2 cup - All Purpose Flour
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1 tsp - Baking Powder
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1/2 tsp - Baking Soda
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1/2 tsp - Salt
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1 1/2 tsp - Ground Cinnamon
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1/2 tsp - Ground Ginger
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1/4 tsp - Ground Cloves
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2 - Large Eggs
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1 1/4 cup - Packed Brown Sugar
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2/3 cup - Vegetable Oil
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1 tsp - Pure Vanilla Extract
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1 cup - Canned or Pureed Pumpkin
Cream Cheese Frosting
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1/2 cup - Room Temp Butter (one stick)
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8 oz - Room Temp Cream Cheese
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2 tsp - Pure Vanilla Extract
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3 cup - Powdered Sugar
We are going to start by making the cookies, and while those cool we will make the cream cheese frosting.
Start as always, by preheating your oven to 350°. Sift all of the dry ingredients together. This includes flour, baking powder, baking soda, salt, cinnamon, ginger and the ground cloves. Set the dry ingredients aside for now. In a large mixing bowl, combine brown sugar and oil. Mix on medium speed until smooth, then add your eggs, one at a time. Once the eggs are mixed in well, add the vanilla and pumpkin, then continue to mix for one minute. Now gradually add in the dry ingredients, mix until just combined.
Drop heaping tablespoons on dough onto a cookie sheet about 2 inches apart. Bake these for 10-12 minutes. You will know these are done when you can very lightly press on the cookie and it bounces back. Remove from the oven once cooked, and leave on the cookie sheet for a minute before transferring to cooling racks. Cool completely before filling with cream cheese frosting, or the frosting will melt everywhere. So, while the cookies cool, let's make the frosting.
For the cream cheese frosting, add the cream cheese and butter to a stand mixer and beat ingredients until they are smooth and creamy then add the vanilla extract. Now you will turn the mixer to low speed and slowly add in the powdered sugar until you have a frosting like texture. You may or may not need the entire three cups of powdered sugar. If you feel like you added too muck sugar and the frosting is too dry, you can add heavy cream a little at a time, until the mixture softens again.
Spread about a tablespoon of frosting evenly onto one cookie then create a sandwich with another cookie. To store these, place a layer on the bottom of an airtight container, then place a layer of waxed paper before placing another layer of cookies. The waxed paper will keep your Whoopee Pies from sticking to each other.
Enjoy these cakey cookies, and don't forget to have fun in the kitchen! Thanks for baking with me!
Ashley Tuttle
