Pumpkin Whoopie Pies
- Total Time: 2 hours 15 mins
- Yield: 16 pies 1x
Description
Kara and Marni Powers put a spin on the classic pumpkin pie, creating these pillowy cookie sandwiches.
Ingredients
Pumpkin Cookie Cakes
- 1 1/2 c (360 ml) flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 pumpkin pie spice
- 1 cup (240 ml) packed light brown sugar
- 1/2 c (120 ml) vegetable oil
- 1 (15 oz / 425 g) can pureed pumpkin
- 1 large egg
- 1 tsp vanilla
Cream Cheese Filling
- 8 oz (225 g) (one stick) softened cream cheese
- 8 T (one stick) (115 g) softened butter Pinch of salt
- 2 c (480 ml) confectioner's sugar
- 1 tbsp (15 ml) vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl, lightly whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and pumpkin spice. In another large bowl, whisk together the brown sugar, vegetable oil, pumpkin puree, egg and vanilla until well combined. Dust the dry mixture over the wet mixture and mix until well incorporated.
- Using a tbsp, drop the pumpkin mixture onto the lined baking sheet. Space the mounds of about two inches apart. Each baking sheet should have 15-16 equal-sized mounds. Bake the cookies for 12-15 minutes until they are slightly bouncy to the touch and cracked. Let the cookies cool completely.
- While the cookies cool, prepare the filling. In a large bowl, cream the softened butter and cream cheese until smooth. Add the confectioner’s sugar, salt and vanilla and whip until light and smooth. Transfer the frosting to a piping bag or large Ziploc plastic bag. Let stand in the refrigerator to firm up for about a half hour.
- To assemble the whoopie pies, trim the corner of the Ziploc plastic bag. Pipe a large dollop of frosting into the middle (flat side) of the pumpkin cookie and top with another pumpkin cookie to form a sandwich. After assembling the 16 sandwich cookies, place in the refrigerator to harden slightly, about an hour.
- Prep Time: 2 hours
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 330
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Frequently Asked Questions
How do I know when the pumpkin cookie cakes are done baking?
Bake at 350°F for 12-15 minutes. They're done when they are slightly bouncy to the touch and cracked on top. Let them cool completely before assembling — the flat side must be fully cooled before you pipe on the cream cheese filling.
Why does the cream cheese filling need to chill before piping?
The filling made from 8 oz cream cheese, 8 tablespoons butter, 2 cups confectioners' sugar, and 1 tablespoon vanilla is very soft right after mixing. Letting it stand in the refrigerator for about 30 minutes firms it up so it pipes cleanly and doesn't ooze out of the sandwich cookies.
How long do the assembled whoopie pies need to chill?
After assembling all 16 sandwich cookies, refrigerate them for about 1 hour to harden the filling slightly. This sets the cream cheese so the pies hold together when picked up.
