| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 12 whoopie pies |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
- In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
- Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
- Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
- For the Cream Cheese Filling: Sift the confectioners’ sugar into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it’s completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
- Add the confectioners’ sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
- Assembling the Whoopie Pies: Turn half of the cooled cookies upside down (flat side facing up).
- Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
- The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 708 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 4 g |
| Sugar | 68 g |
| Protein | 6 g |
| Cholesterol | 72 mg |
| Sodium | 427 mg |
Reviews
The flavor was amazing. Mine did not rise as they did in the video/photo (spread out too much). Not a fan of the filling, but it was okay. I will try to adapt this to a Maine whoopie pie recipe and use our traditional fluff filling. The whoopie pie is the official Maine treat. We love our whoopies!
We absolutely adored this recipe. I used a small ice cream scoop and I baked them for 12 minutes, let them sit on the cookie sheet for 2 minutes, then transfer them to the cooling rack. As my husband said, they are moist pillowy bites of goodness. FYI, I added an extra tablespoon of ginger to really spice it up a bit.
I made these for Thanksgiving. They were a hit and very much enjoyed. I just wanted to let everyone know that they took anywhere between 16 and 20 minutes to bake. I tried both medium and small cookies. I also left some as cookies and frosted them. This made an easy tray of cookies that disappeared quickly.
Super yummy! I baked my cookies on a Silpat, they definitely needed at least 12 minutes. They are very dense, moist & delicious!
The cookies are very dense but good ish flavor
Very good. Ratio of spices is perfect.
Delicious and easy enough for a 9-year-old to make with little help!
I’m over 7500 elevation that can often mess with baking. That said, it 16-18 minutes cooking time. I didn’t have a medium size ice cream scoop (it’s on the list to buy) & I would highly recommend one for the sake of consistency. I always amp up the spices, I added an additional tablespoon of pumpkin pie spice & really glad I did. They were so good & will a permanent addition to recipe file.
These were great! I subbed out 1/2 whole wheat flour and 1/3 fat cream cheese for the frosting. I ended up baking them for about 14-15 mins but they came out moist and delicious! I shared with all my neighbors!
Love these! I’ve been baking them for the last 2 years and literally have started a baby business out of f them! I’ve had friends and family pay me to bake them for parties! So good!!