Pumpkin Whoopie Pies

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.

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Pumpkin 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.