Recipe Box: Pumpkin Whoopie Pies

🍂 Yummy Treat for Autumn (or Any Time of Year!)

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher October 31, 2012

Have I mentioned before that my friend Brenda spoils me? Seriously, everyone should have a friend like her! My latest treat was a box of Pumpkin Whoopie Pies. These handfuls of happy-goodness are as moist and delicious as a dessert can get!

Pumpkin Whoopie Pies

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 Tablespoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 3 cups pumpkin puree (not pumpkin pie filling)
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 350˚F. Spray two cookie sheets with cooking spray.

In a large bowl, sift together first 8 ingredients (through cloves); set aside.

In a separate bowl, whisk together sugars, oil, and applesauce. Add pumpkin and combine thoroughly. Add eggs and vanilla; whisk to combine. Add flour mixture to pumpkin mixture and stir until combined completely.

Scoop heaping tablespoons of batter onto cookie sheets (or use these whoopie pie pans I saw advertised in a recent sales flyer). Bake 12-14 minutes or until a toothpick comes out clean. Remove from oven and cool completely.

Whoopie Pie Filling

  • 1 pkg (8 oz) cream cheese, softened to room temperature
  • 6 Tablespoons butter, softened to room temperature
  • 1 teaspoon vanilla
  • 1½ Tablespoons cinnamon
  • 3-4 cups powdered sugar

With an electric mixer, cream together butter and cream cheese. Add vanilla and cinnamon. Blend in powdered sugar one cup at a time until the filling reaches desired consistency. Put a generous spoonful between two of the whoopie pies. Enjoy!