Pumpkin Whoopie Pies

Seems we live in a world of Whoopie Pies these days. Everywhere I go there are Whoopie Pies! Never being one to jump on a band wagon, I can honestly say this is the first time I’ve ever had or made a Whoopie Pie. It started when friends invited us over for Thanksgiving dinner. Our friends were making a traditional turkey dinner and so I planned on making a traditional pumpkin pie. But I wanted something else, something more, just in case some people do not care for pumpkin pie. I googled pumpkin and have no idea how I ended up at pumpkin whoopie pies, but I did and the idea stuck. Always up for a challenge, this was definitely going to be uncharted territories. I do not particularly like to bring a recipe to a gathering that I have not tested yet. But there wasn’t much time and with the array of ingredients I had assembled, I felt quite confident making these cookies.

After browsing tons of whoopie pie recipes, all with similar measurements and ingredients, I finally made up a list of what I needed, combining a few ideas into my own concoction. In the end this recipe is not too far off some of the ones I saw and so I’m not sure who to give credit to, but I will go with the first recipe I looked at.

These cookies ended up being super easy to make and incredibly tasty both with and without the cream cheese icing. They would be the perfect bake sale item.

Now that I have made a basic whoopie pie, and they were a huge hit this past Thanksgiving, I am predicting more whoopie pies in our future. And just so you know, these cookies taste equally delicious with a dollop of leftover whipping cream on top!

Pumpkin Whoopie Pies

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Servings: 24

Author: Adapted from Joy Of Baking

Ingredients

• 3 cups all-purpose flour
• 2 tbsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp cloves
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1/2 cup canola oil
• 2.5 cups pumpkin puree
• 2 eggs
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
• In a separate bowl, whisk eggs, sugar, and oil together. Add the pumpkin puree, stirring well. Add vanilla and whisk until combined.
• Gradually add the flour mixture to the pumpkin mixture mixing as you go.
• Use a small cookie scoop or a large rounded tablespoon to drop the dough onto the baking sheets. It is important they are uniform in size and shape. Space 1 inch apart.
• Bake for 8-10 minutes or until a toothpick inserted into the center of cookie comes out clean and it lightly springs back when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
• Once cooled, ice with cream cheese icing.

Notes

To make cream cheese icing beat together 1/4 cup butter, 2 1/2 cups icing sugar, 1 block 8oz cream cheese and 1 tsp vanilla. This recipe is enough to ice 14 cookies.