You need no special occasion for these delicious cake like dessert treats. In fact, these are so popular in our house that if I don’t monitor things closely we would be having either these pumpkin whoopie pies or the other favorite Red Velvet Whoopie Pies. They are easy to make, easy to serve, easy to eat and they taste really good.

Ingredients for the Whoopie Pies:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp ground cloves
  • 2 cups dark-brown sugar-firmly packed
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees. A couple of options exist for baking. You can use whoopie pie pans (yes-they do make them and sell in many stores, e.g. Williams Sonoma), or a standard baking sheet lined with parchment paper or silpat mats.
  • In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside.
  • In a large bowl, whisk brown sugar and oil until well combined. Add pumpkin and whisk until completed incorporated. Add eggs and vanilla and whisk until well combined.
  • Sprinkle flour mixture over pumpkin mixture and whisk to fully incorporate.
  • Using a 1 oz. cookie scoop with a release mechanism, drop a rounded scoop into the cups of the whoopie pie pan, or 1 inch apart on a prepared baking sheet.
  • Bake 12-15 minutes, only until the pie starts to crack and sticking a toothpick in comes out clean. Remove from oven and allow to cool completely.

Ingredients for filling:

  • 1/2 cup butter-softened
  • 8 oz cream cheese – softened
  • 3 cups confectioners sugar-sifted
  • 1 tsp vanilla extract

Directions:

  • Using a paddle attachment, beat the butter and cream cheese until fluffy. Add sugar and vanilla extract and beat until smooth.
  • Easiest to use a pastry bag, or a gallon size ziplock bag with one corner cut off.
  • With the flat side up, gently squeeze out the filling – a large dollop or enough to make you smile! Place the second whoopie pie flat-side down onto the filling to make a sandwich. Continue this until all whoopie pies have been assembled.
  • Transfer to a seal-proof container or cover with plastic wrap. Keep refrigerated until ready to serve.