Pumpkin Whoopie Pies Recipe
- 1 cup shortening
- 2 cups packed brown sugar
- 2 large 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
- 1/4 cup all-purpose flour
- Dash salt
- 3/4 cup milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 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 bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
1 each: 340 calories, 17g fat (4g saturated fat), 19mg cholesterol, 225mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 3g protein.
Reviews for Pumpkin Whoopie Pies
"One of the problems with submitting a recipe is that when you tweak it, it's already gone. I guess we count on TasteofHome to test it and decide what's worth publishing. Canned pumpkin gives more flavor than cooked fresh pumpkin. I no longer use the filling printed and wish they would edit it out and replace it with this cream cheese one or another similar one. Beat together 1/2 c soft butter, 8 oz softened cream cheese. Add 2 c sifted confectioners sugar, 3.5 oz marshmallow cream, 1 tsp vanilla, 1/2 tsp cinnamon. Hope this helps."
"I've honestly never seen a whoopie pie filling recipe that had flour in it."
"Im from Carlisle and still have lots of family living in Carlisle and surrounding areas but Iv lived in Cleveland Ohio most of my life. My familys favorite cookie is Whoopie Pies so I will be trying your recipe!!!!"
"These are great as written..had no problems and didnt flatten them. They turned out just fine. Second time i made them i added some maple syrup and maple flavoring and got rave reviews...."
"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."
"Sorry folks, the correct amount of pumpkin should be 1-1/2 cups."
"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!!!"
"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."
"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."
"You have just me a person who didn't like these cookies. You can't even taste the pumpkin in my opinion, it was just like eating a sweetened piece of dough and the filling wasn't much better, too bland. In other words, save your 3 hours of time in the kitchen and make something else!!"
"Oh my gosh. Does anyone know something can be substituted for all that shortening? Maybe applesauce??"
"Limited time Philadelphia brand pumpkin spice cream cheese would make a great filling"
"FILLING WAS TERRIBLE...I USED CREAM CHEESE FROSTING LIKE I USE ON MY CARROT cake...TASTED GREAT WITH THE CREAM CHEESE ICING.."
"THE FILLING IS TERRIBLE...I USED CREAM CHEESE FROSTING THAT I USE ON MY CARROT cake AND TASTED GREAT"
"I added pumpkin pie spice to the filling to boost the flavor!!"
"These cookies are delicious - BUT - the amount of pumpkin is WRONG - the original recipe from the 2001 Holidays and Celebrations Cookbook annual calls for "1 1/2 cups pumpkin" - the recipe above calls for only "1/2 cup" pumpkin, which is not enough. IF YOU MAKE THESE COOKIES, MAKE SURE YOU USE "1 1/2 CUPS PUMPKIN". I only gave the above recipe 4 stars because of the error in the amount of pumpkin listed above; however, the recipe is definitely a 5 star recipe when made correctly."
"So this should be labled spice cake gobs, i didnt taste a bit of pumpkin in my opinion, the amount looked a little low, so i.bumped it to 1 cup of pumpkin puree, and still not even close to being enough i did some research and will be adding 3 cups next time bc i want pumpkin flavored gobs, filling: i used a different recipe with cream cheese that i love, so cant rate this one, other than the lack of pumpkin flavor cakes were tasty still but still disappointing when i wanted a PUMPKIN gob :)"
"I read all the reviews, and decided to use store bought cream cheese frosting with an addition of 2 TBSP maple extract. Simply a GREAT combo, thanks for suggesting! Will make again for sure. Would double recipe, so the "pies" can be bigger next time."
"We made these last minute for my mother's birthday and they were really good. The actual cake part was not as soft as some whoopie pies but so good just the same! We loved these but they are rich which is nice because they last a bit longer!"
"These are pretty rich, but delicious! At least they will last more than a day because we can only eat one! My 4 year old couldn't finish hers. I did use half shortening/half butter in the cookie batter and 1 part cake flour (just to use it up) with 2 parts all-purpose flour. The cake flour may the reason they are so rich."
"These whoopie pies are wonderful and I don't even like pumpkin. Everyone who has tried them has loved them. I make them all the time now."
"The cookie part was good, but the filling was bad! Tastes oily. I would probably just use store bought frosting, or a different frosting recipe."
"yum yum YUM!!!"
"This recipe screams for Maple extract can't wait to make them."
"OMG, these were so good! I've made these twice so far. I used butter instead of shortening and pumpkin pie spice in addition to the cinnamon and ginger. Also, I used store bought frosting (cream cheese the first time and vanilla the second) but next time I will make my mother's vanilla frosting to go with these. Both times I got rave reviews from my family. Excellent!"
"These were DELICIOUS! My daughter loved them too."