Pumpkin Pie Whoopie Pies Recipe

4.5 4 8
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Pumpkin Pie Whoopie Pies Recipe

Read Reviews
4.5 4 8
Publisher Photo
Folks line up for these plump, yummy cookies, oozing with creamy filling. Volunteers from the Federated Church of Marlborough, New Hampshire make them for the Keene Pumpkin Festival.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • CREAM CHEESE FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
In a small mixing bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Originally published as Pumpkin Whoopie Pies in Country Woman October/November 2007, p45

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • CREAM CHEESE FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
  3. In a small mixing bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Originally published as Pumpkin Whoopie Pies in Country Woman October/November 2007, p45

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Reviews forPumpkin Pie Whoopie Pies

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MY REVIEW
Tattersb User ID: 6296554 111309
Reviewed Nov. 24, 2013

"My son would eat these every meal if I let him. I use orange extract instead of vanilla, but it's good both ways."

MY REVIEW
klinefive User ID: 1770528 99711
Reviewed Nov. 4, 2010

"These are really good and they're super easy to make. My only suggestion would be to fill the cookies sparingly with frosting or double the frosting recipe, depending on your preference."

MY REVIEW
wrob586 User ID: 2098474 157547
Reviewed Nov. 10, 2009

"We love these! I make them every fall to share with my book club."

MY REVIEW
nordic_WI User ID: 162312 157545
Reviewed Oct. 22, 2008

"These are great! I added mini choc chips to the batter for some and to the filling for some and they are even better!"

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