pumpkin whoopie pies

  • Pumpkin whoopie pies are the perfect Fall treat!

    Fall is in the air! I woke up this morning and it was 45 degrees out! I love fall, though. It’s one of my favorite seasons. I love the crispness of the air, the trees on fire (metaphorically, if you didn’t get that..you know, the changing color leaves), the jean & hoodie weather, the uggs (yes, LOVE my UGGS!) and the seasonal goodies. One thing I do hate, though, is the shorter days. I hate that I go into work when it’s dark and leave when it’s dark. So depressing!

    Anyway, since it’s unofficially fall for us in the D.C. area, I decided to make it seem even more like fall with the pumpkin goodies! Pumpkin whoopie pies and cream cheese frosting. OH MY GOSH. I only had one cause I’m on a diet (I know, it’s painful, but I’m proud of myself to only have one) and the rest are for others. But oh heavens..these are DELIGHTFUL. Light, airy, creamy, pumpkin all in your mouth wonderful. The cream cheese frosting inside is icing on the cake, ha! You MUST make these. Yes, MUST! Your friends and family will be begging for these every fall/Thanksgiving/Halloween. Eat your heart out for me! :)

    pumpkin whoopie pie

    pumpkin whoopie pie

     

    pumpkin whoopie pies
    Prep Time
    20 mins
    Cook Time
    15 mins
    Total Time
    35 mins
     

    Pumpkin whoopie pies are a great Fall treat!

    Ingredients
    • 3 cups all purpose flour
    • 1 tsp salt
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2 tbsp cinnamon
    • 1 tbsp ground ginger
    • 1 tsp ground cloves
    • 1 tsp pumpkin pie spice
    • 1 cup canola oil
    • 3 cups pumpkin puree
    • 2 large eggs
    • 2 tsp vanilla extract
    For the cream cheese frosting
    • 3 cups powdered sugar
    • 1/2 cup or 8 tbsp. softened unsalted butter
    • 8 oz light cream cheese, softened
    • 1 1/2 tsp vanilla extract
    Instructions
    1. Preheat oven to 350 degrees.
    2. In a large bowl, whisk flour, baking soda and powder, salt and all the spices together. Set aside.
    3. In another large bowl, blend together (with a hand mixer) the brown sugar and canola oil. Add in the pumpkin puree and blend until well combined.
    4. Add in the eggs and vanilla.
    5. Slowly pour the wet mixture in the dry mixture. Split it up into 2-3 batches. Blend until it is all combined, scraping down the sides of your bowl to get everything in.
    6. Line your baking sheet with parchment or wax paper.
    7. Use a tablespoon or a measuring cup (I used a 1/4 cup) and put the dough on the baking sheet about 2 inches apart. You can make them as big or little as you want. I opted for a heaping 1/4 cup of batter to end up with the size of mine.
    8. Bake for 13-15 minutes. I baked mine for 13 minutes and they were perfect. If your toothpick comes out clean, you're good to go!
    9. Remove from oven and let cool on cookie sheet for about 5 minutes then transfer them to a cooling rack to cool completely before frosting.
    10. To make frosting: Combine all the ingredients in a bowl and beat with a hand mixer until well combined. It will be airy and fluffy. This may be made a day ahead and chilled until ready to use.

     

  • 6 Comments
    Julie Wampler of Table for Two
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    Comments

  • Kristin D. says:

    Yumm… I’m making these tonight! Thanks for the inspiration :)

    • Julie Chiou says:

      awesome! let me know how it turns out! i hope you love them as much as everyone i shared it with did :)

  • Kristin D says:

    I said I would make these tonight a while ago, but I finally did this evening. I loooved this recipe! My only change would be cooking time with a smaller pie size. I opted for a teaspoon scoop when placing batter on the sheet and baked at 10min, which felt like a better portion size. Everyone who tried this raved about it… thank you for a great recipe!

    • Julie Chiou says:

      Wohoo! Thanks for returning to respond back. I’m so glad you had a positive response to them :) that’s a good idea about using a teaspoon instead, next time I’ll do that so mine aren’t cheesecake factory size! ;)

  • Ana says:

    They came out perfect, I’m so glad I found your recipe! I just didn’t expect to have so many, which isn’t a bad thing I was just wondering what you thought about keeping them in the fridge for the next couple of days? Or is it something that needs to be consumed right away? I didn’t want them to turn stale or lose the flavor.

    • Julie says:

      I’m so glad they worked out for you, Ana! You can keep them in the fridge for up to 5 days in an airtight container. I wouldn’t keep them any longer than that! Enjoy.

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