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Pumpkin Whoopie Pies

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I have had these Pumpkin Whoopie Pies rattling around in the back of my head for several seasons. I am not really a pumpkin girl. I usually have a piece of pumpkin pie at Thanksgiving and then I am done for the year. The reason is I find pumpkin recipes heavy. I like more of a light baked goods and cookies, I like my cookies crisp. But, the most important reason I have procrastinated is most whoopie pies are made with shortening. Shortening is made with soybeans. There is something unappealing about putting a half cup of shortening in my baked goods.

Then while checking out Rachael Ray’s corn chowder recipe that I adapted to my tastes I bumped into her Pumpkin Whoopie Pies. I have avoided any baking from her because she says she does not bake. If she is going to say that then maybe that is not the place to go for information. However, I have had really good luck with her other recipes and I did not think she would post something not up to par if it was not good. And, best of all no shortening. It calls for butter. I think maybe Rachael is being too modest.

They are so easy. I mixed all the dry together. I creamed the butter and brown sugar and pumpkin pie spice. I added in the eggs, one at a time, and then the pumpkin puree, and then ever so gently added the dry. Be careful not to over-mix the flour. That is when your cake becomes tough.

With an ice cream scoop, dollop on to a parchment lined cookie sheet. If you don’t have an ice cream scoop, use a spoon, but try to keep all the same size so they will cook evenly. My scoop may be a little larger that what Rachael used or maybe my oven was different, but mine took 14 minutes, so watch out for that.

I am so glad I made these. They are a light little cake, with fluffy cream cheese icing. I also got another chance to get out the piping bag. I think with a little more practice I can move down to another smaller size requiring more control. I think I might be up to it. I inserted the tip, an Ateco 846, into the pastry bag and placed the bag in a wide-mouth jar. It worked well for loading up the bag. Rachael says they can be frozen. I suggest you place them very far back in the freezer because they are very tempting.

I have been resisting fall at every turn. It is much to soon, but maybe I should just stop that and embrace it because these Pumpkin Whoopie Pies are delish

5.0 from 2 reviews
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Pumpkin Whoopie Pies
Author: 
 
Ingredients
  • 1 stick unsalted butter, melted,
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt - I only used a ½ teaspoon
  • 1⅔ cups flour
  • Filling
  • 4 ounces cream cheese, chilled
  • ½ stick softened butter
  • 1 cup confectioners' sugar
  • a pinch of salt
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Preheat the oven to 350°.
  3. Line two baking sheets with parchment paper.
  4. Mix flour, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, cream butter and brown sugar and pumpkin pie spice.
  6. Whisk in the eggs, one at a time.
  7. Add pumpkin puree and vanilla.
  8. Using a rubber spatula, gently fold in the dry mixture. Do not overmix.
  9. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Be sure they are uniform in size for even baking.
  10. Bake until springy to the touch, about 10 - 14 minutes.
  11. Transfer to a rack to cool completely.
  12. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and salt and ½ teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
  13. Spread or pipe the icing to the flat side of 12 cakes with the cream cheese frosting.
  14. Top each with another cake.
Notes
Tip
Get ahead
You can freeze the whoopee pies for up to three days.
Scoop flour with a dry-measure cup and level off with the back of a knife.
Use canned 100% pure pumpkin-not pumpkin pie filling, which is sweetened and spiced.
Use a small ice cream scoop to portion the batter evenly.
Mix dry ingredients on low speed to prevent a dust storm.
3.2.2802

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Reader Interactions

Comments

    • Madonna
      Ms. Lemon says

      Thanks Sam. I am just getting the hang of my piping bag. I have had pretty good luck with Rachael’s soups and pasta. This is my first dessert I’ve made. I am surprised at how light these little cakes are. I may be the use of butter.

      Reply

    • Madonna
      Ms. Lemon says

      Chris, you always make me laugh. They really are good – even better than my expectations. I thought they might be heavy, but they are light and fluffy, and I have had way to many of them.

      Reply

  7. Kitty says

    Mmm Madonna, I LOVE pumpkin recipes and this sounds perfect for a Fall treat. Anything with cream cheese icing speaks to me! I also noticed your pretty teacups and plates. They are gorgeous!
    I’ve already embraced Fall (even with our 90 degree temps!). I love the seasonal flavors to enjoy.
    Happy baking!

    Reply

  9. Karen – New England – I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.
    Karen (Back Road Journal) says

    Would you believe that whoopie pies are the state dessert of Maine. For all our summers at our cottage in Maine, I never have had a whoopie pie…I do believe I need to try one and this sounds like a great first impression.

    Reply

    • Madonna
      Ms. Lemon says

      Yes, I would believe it. I just read it in my copious amount of research. The reason I did so much research is most times the recipe calls for shortening. I was looking for a way around that. These call for butter so it suddenly became more appealing. Thanks for stopping by Karen. I always love your input.

      Reply

  10. Julie is Hostess At Heart – Nebraska – Thank you for stopping by! My name is Julie and I love to cook, travel, garden and spend time with family, friends, and my dog Maci. Oh and I overuse exclamation marks!
    Julie @ HostessAtHeart says

    These are adorable and would make the perfect recipe for any fall gathering!

    Reply

    • Madonna
      Ms. Lemon says

      Thank you so much Wini. The plates were a gift from my niece and I have enjoyed them so much. Food seems to taste better in a pretty plate. These little whoopies are light cakes and the icing was so fluffy I shocked myself. Although Rachael said you can freeze them I think they are best to eat as soon as they were cooled and iced. Thanks so much for stopping by, I am always thrilled to hear what you have to say.

      Reply

  14. Catherine – I am the owner, manager and author of the popular food & lifestyle blog, Living the Gourmet. With the intention of 'making traditional and exotic cuisines simple', I have set out to promote only the best ingredients for easy, home-cooked meals that anyone and everyone can enjoy. Living the Gourmet showcases a variety of cuisines and cooking techniques. There is always something new to discover and enjoy! http://livingthegourmet.com/
    Catherine says

    A delicious take on a whoopi pie!! Perfect for the holidays. ~ Catherine

    Reply

  15. Adri Barr Crocetti – Los Angeles, CA, USA
    Adri says

    I have never made Whoopie Pies, but it seems that everyone loves them. Yours look wonderful, and that is some pretty nice piping work there! These look like the perfect treat to welcome fall.

    Reply

    • Madonna
      Ms. Lemon says

      Thanks for stopping by Adri.

      This is my first at trying whoopie’s like I said, the recipe usually calls for shortening. I think you would like them. As for the piping, when you use such a huge piping tip there is not much skill required, but the I will say it was fun.

      Reply

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