Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour (360 g); 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 tsp ground ginger; 1½ tsp ground cinnamon; ¼ tsp ground cloves; 1 can pumpkin puree (15 oz / 425 g, about 2 cups); 2 cups light brown sugar (440 g, packed); ⅔ cup vegetable oil (160 ml); 2 large eggs; 1 tbsp vanilla extract; ½ cup unsalted butter (113 g, softened); 4 oz cream cheese (113 g, room temperature); ½ tsp vanilla extract; 3 cups confectioners' sugar (360 g)

Prep: 20 min
Cook: 15 min
Serves: 18
Difficulty: Easy

01 / The recipe

Make it tonight.

Scale it for your table and switch units. Tick things off as you go.

Ingredients

18servings

Cookies

3 cups all-purpose flour, 360 g 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp ground ginger 1½ tsp ground cinnamon ¼ tsp ground cloves 1 can pumpkin puree, 15 oz / 425 g, about 2 cups 2 cups light brown sugar, 440 g, packed ⅔ cup vegetable oil, 160 ml 2 large eggs 1 tbsp vanilla extract

Cream cheese filling

½ cup unsalted butter, 113 g, softened 4 oz cream cheese, 113 g, room temperature ½ tsp vanilla extract 3 cups confectioners' sugar, 360 g

Method

9 steps

Baking the Pies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Whisk the flour, baking soda, baking powder, salt, ginger, cinnamon and cloves together in a large bowl.
Whisk the pumpkin puree, brown sugar, oil, eggs and vanilla together in a second bowl until well combined. Pour into the flour mixture and stir until no dry streaks remain.
Scoop the dough with a small ice cream scoop (about 2 tablespoons) onto the prepared pans, about 1 inch (2.5 cm) apart.
Bake one pan at a time until the centres look dry and a toothpick inserted in the centre comes out clean, 12 to 15 minutes. Cool the pans for 5 minutes, then move the cookies to a wire rack to cool completely.

Filling and assembling

Beat the butter, cream cheese and vanilla in a large bowl or stand mixer with the paddle attachment on medium-low speed until smooth.
With the mixer on low, gradually beat in the confectioners' sugar. Scrape down the bowl and beat on medium speed until fluffy. Transfer to a piping bag if you like.
Pipe or spread the filling on the flat side of half the cookies and press the remaining cookies on top to make sandwiches.
Chill the whoopie pies before serving. Store them covered in the fridge for up to 1 week.

Source: Website · preppykitchen.com

03 / Photos

Make it tonight.

Method

Baking the Pies

Filling and assembling

From the actual night.