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Pumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies Recipe photo by Taste of Home

Pumpkin Whoopie Pies Recipe

Publisher Photo
My kids start begging me for these cake-like sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1-1/2 cups canned pumpkin
  • FILLING:
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (1 each) equals 340 calories, 17 g fat (4 g saturated fat), 19 mg cholesterol, 225 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.
  3. For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.
  4. In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Pumpkin Whoopie Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p151

Nutritional Facts

1 serving (1 each) equals 340 calories, 17 g fat (4 g saturated fat), 19 mg cholesterol, 225 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pumpkin Whoopie Pies

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (3)
2 Star
 (3)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Oct. 29, 2014

"I followed the recipe exactly and these whoopie pies turned out great. I didn't have any luck trying to flatten the little cakes before baking because the dough was too loose and fluffy for that but they baked up fine and tasted good."

MY REVIEW
Reviewed Sep. 25, 2014

"Sorry folks, the correct amount of pumpkin should be 1-1/2 cups."

MY REVIEW
Reviewed Feb. 26, 2014

"I will not make again! Recipe is too dense and not enough pumpkin flavor even though I added extra pumpkin! The first batch burnt following instructions as I always do the first time I try a new recipe! I haven't even tried the filling BUT will be using cream cheese frosting instead anyways which is what the reviews say to use! (I just now read them!) WHY does Taste Of Home publish a recipe without the correct ingredients? I have never tried a recipe from them before that WASN'T GREAT!!!"

MY REVIEW
Reviewed Feb. 4, 2014

"Great recipe! The taste was wonderful and easy to make. I used the bottom of a glass that I wet to flatten the cookie before baking. For me, this seemed to work very well and the cookies were very uniformed. Another tip for the icing - constantly whisk the frosting when cooking. This will elevate any lumps."

MY REVIEW
Reviewed Nov. 19, 2013

"I'm giving a 5 star review from reading the pervious reviews. You have to add 1 1/2 cups of pumpkin. I also added 1 tsp. nutmeg and 1 tsp. pumpkin spice. To give that pumpkin taste and feeling. Filling you could really use the filling for pumpkin rolls and would be even better."

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