Pumpkin Whoopie Pies
I was going back through some old recipes and the photos from these kept catching my eye. I remember spending tons of time to get the light just right and I really like how these photos turned out. I don’t think they were approved by the food blog photo sites, but that’s OK. I still like them and I don’t need them for validation (although it is always nice.)
It is about this time of year that people start getting that craving for pumpkin–something about the lessening light each day, the slight change in the air (maybe more than slight if you live up north), and being back in the rhythm of school, I suppose. I am not one to go out and try a pumpkin latte and don’t really understand the craze but I do love pumpkin baked goods.
Awhile back (2012!), I made these mini pumpkin whoopie pies to have for the kids dessert table on Thanksgiving. Nothing really fancy here, just two soft cookies sandwiching a creamy, Oreo cookie like filling.
In this particular version, I stayed with the pumpkin cookie and the white filling. Simple, classy and delicious.
The perfect recipe for Thanksgiving, Halloween, or the fall season in general.
PrintPumpkin Whoopie Pies
- Cook Time: 12 minutes
- Total Time: 12 minutes
Ingredients
- Cookie
- 1 cup ½ pumpkin puree
- 1 cup ½ All purpose flour
- cup ½ I Can’t Believe its not Butter Sticks
- cup ½ White Sugar
- cup ½ Brown Sugar
- teaspoon ½ heaped nutmeg
- teaspoon ½ allspice
- teaspoon ½ kosher salt
- teaspoon ½ baking soda
- teaspoon ½ baking powder
- 1 teaspoon vanilla extract
- 1 egg
- Creme Filling
- cup ½ butter
- cup ½ Marshmellow Fluff
- 2 cup Confectioner’s Sugar
- 2 teaspoon vanilla extract
Instructions
- Cookie
- Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a Slipmat.
- For the cookies, mix the dry ingredients together; spices, baking soda, baking powder, salt and flour. Set aside. In a mixing bowl, whip together the pumpkin, I Can’t Believe Its Not Butter Stick and sugars. Once well mixed, add the egg and vanilla. Add the dry mixture to the wet slowly.
- Using a small cookie scoop, place dough on cookie sheet; spaced about 1 inch apart. Bake for 10-12 minutes. They will puff up and shouldn’t expand horizontally very much.
- Let cookies cool on a wire rack until completely cool before filling.
- Creme Filling
- In a stand mixer, whip together the butter and the marshmallow fluff, the vanilla and the confectioners sugar.
- I used a Wilton 1M tip, and filled a piping back with creme filling. I piped a glop in the middle of a cookie and then sandwiched another one on top.
- Store covered in the refrigerator for up to on week.
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