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Pumpkin Whoopie Pies Recipe


Pumpkin Cookies: Preheat oven to 350 degrees F (180 degrees C). Lightly butter two baking sheets or line them with parchment paper.

In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can use a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 10 - 12 minutes or until the tops of the cookies spring back, when lightly pressed. Remove from oven and transfer to a wire rack to cool completely.

Filling: Beat the shortening and butter until soft and creamy. With the mixer on low speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling is soft and fluffy.

To Assemble: Take one cookie and spread (or pipe) a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be covered and stored in the refrigerator for several days. Enjoy cold or at room temperature.

Makes about 24 Pumpkin Whoopie Pies.

Note: This recipe can be halved to make 12 Pumpkin Whoopie Pies.

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3 cups (390 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1 teaspoon (5 grams) baking soda

1 tablespoon (6 grams) ground cinnamon

1 1/2 teaspoons (3 grams) ground ginger

1 teaspoon (2 grams) ground cloves

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (410 grams) light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 - 15 ounce can (425 grams) pumpkin puree (no spices added)

Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (55 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

1/3 cup (80 ml) light corn syrup (or golden syrup)