Pumpkin Whoopie Pies

A looong while back, I guest posted for the super fab Jen of Tatertots & Jello and I shared one of my favorite pumpkin recipes.  Now this was back in Fall, but I was looking through my drafts today and this post caught my eye and even resulted in some drool–so I knew I needed to share this recipe with y’all, even if it is a bit out of season.

 

 Pumpkin cookies are my all-time favorite cookies–and that’s saying a lot.  It’s possible that I am the first person in line at the market on the day that canned pumpkin hits the shelf for Fall. And since whoopie pies are all the rage right now, I thought I would adapt my cookie recipe into delicious whoopie pies.

These are honestly the yummiest, softest, most delectable Fall treats ever–really they are!

 Ingredients:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter, softened
1 1/2 cups canned pumpkin
1 large egg
1 teaspoon vanilla

Preheat the oven to 350 and line your baking sheet with parchment paper. Parchment paper is the key to baking without burining.

1-2.  Beat together the brown sugar and butter until combined.
3. Add the pumpkin and the egg and beat well.
4. Add the vanilla and beat until combined. Set aside.

 1. Combine the flour, baking powder, bakind soda, cinnamon, ginger, allspice, nutmeg, and salt. Use a whisk to make sure the ingredients are well combined.
2-3. Add the flour mixture to the pumpkin mixture 1/4 cup at a time and beat on low until all combined.
4. Use a tablespoon to scoop the dough onto a cookie sheet. Space the dough 2 inches apart.

Bake for about 8-11 minutes, or until the whoopies are firm to the touch. Let the cakes cool on the sheet for about 3 minutes and then transfer to a rack to cool completely. While the whoopies are cooling, get started on the frosting.

Frosting Ingredients:
8 ounces cream cheese, softened
3 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
1/2 teaspoon salt

Beat cream cheese and butter until smooth and creamy.  Beat in vanilla and salt until blended. Gradually add powdered sugar, beat until light and fluffy. Put a large dollop of frosting on one whoopie and put another whoopie on the other side.

Yum! Yum! Yum!

After the whoopie pies were done, I used my Silhouette to make this mini penant banner that says: Give Thanks.

 I have a few other Thanksgiving season projects that you might like:

Pumpkin Vase Tutorial

DIY Thanksgiving Tablescape

Mason Jar and Vinyl Give Thanks project

Ashley Stock
I'm Ashley. Sometimes I craft, occasionally I cook, everyday I write, and I'm always Momma. This is my blog. I keep it real while still seeing the rainbows and butterflies in all of life's lessons.
Ashley Stock
Ashley Stock
Ashley Stock

Latest posts by Ashley Stock (see all)

Ashley Stock

Comments

  1. Yep I will be trying to Gluten Free this one for sure! YUM thanks, btw YOU are so amazing! 🙂 It is good to see you are feeling a bit better and posting again. Hope Lil’ W is feeling and sleeping a bit better now.

  2. Off season or not, this look soooo yummy! I’ve actually been thinking about pumpkin cookies the last few days….I guess it means I need to make some!

  3. Ashley, can I just tell you how many times I have made these ?!? Your recipe is so easy to follow and they are A-M-A-Z-I-N-G !! I have served them at parties, and they are always a hit! I personally LOVE them cold and undercook them just a tad. Thanks for sharing.

  4. Allison says:

    If you like pumpkin. Try the recipe below. I normally use the pumpkin butter from Trader Joes. They are so good and so easy. Enjoy
    1 (18 ounce) box yellow cake mix
    1/2 cup butter, melted
    13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
    3 eggs
    1 tablespoon flour
    1/4 cup sugar
    1/4 cup butter, softened
    3 tablespoons milk
    1 teaspoon cinnamon
    Directions:
    1Preheat oven to 350. 2Reserve 1 cup of cake mix and set aside. 3Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13″ x 9″ baking dish. 4Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan. 5Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer. 6Bake 35-40 minutes, or until golden. 7Cool to room temp and serve.

  5. Carolynn Scoffield says:

    Your ingredient list calls for 1/2 cup butter, but the first photo shows 2cubes of butter, which is 1 cup! So, I thought perhaps you were showing a double recipe, however, your remaining pics appear to show only the single recipe amounts of the remaining ingredients. So, how much butter is really called for in this recipe?!

  6. Awesome! I am definitely trying these, thanks for sharing 🙂

  7. I remember seeing this over at tt&j… SO yummy!!! I say pumpkin can be for everyday! Not just for fall! 🙂

  8. Fall is my favorite time of year and I love pumpkin everything, soup, cookies, biscuits, pie, and cake. Yum!! These look so yummy!

  9. Yummy! I love pumpkin, too! Renee

  10. and thank you Ashley for giving me a pregnancy craving at 7am. I must now go to the store this week to buy this so I can make it for a baby shower I’m attending on Thursday.
    lol

  11. Those sound amazing!

  12. i want to make these noooooow. my first whoopee pie attempt was a disaster because of the frosting.

    is it bad to be ready for fall?

Leave a Comment

*