Home Cookies and Bars Pumpkin Whoopie Pies – Dessert for Two

Pumpkin Whoopie Pies – Dessert for Two

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If we’ve got to decide on only one recipe to welcome fall with, let or not it’s these smooth pillowy cookies full of recent vanilla buttercream. Pumpkin Whoopie Pies are the dessert everybody loves, and everybody asks for the recipe, too!

Orange pumpkin whoopie pies on white plate.
Pumpkin Whoopie Pies - Dessert for Two 53

These pumpkin whoopie pies are precisely how whoopie pies needs to be. The precise pumpkin cookies are tremendous smooth, virtually like muffin tops. The vanilla buttercream filling is mild and fluffy like clouds. Every chunk is stuffed with pumpkin spice, and in truth, in case you’re already right here studying this, you understand you are going to love them so I haven’t got to persuade you anymore!

This recipe makes 12 whoopie pies from 24 smooth pumpkin cookies. Whereas that’s undoubtedly an excessive amount of to serve two individuals, I believe you may haven’t any downside gifting the remainder of them. Plus, they freeze so properly, too!

Substances

In case your pantry is prepared with all the fall baking components, then you can also make these pumpkin whoopie pies rapidly! I really like that this recipe makes use of 1 ½ cups of canned pumpkin, which is nearly a full can. You may make my pumpkin donut holes with the leftover, that are baked and coated in cinnamon sugar!

Pumpkin Whoopie Pies
Pumpkin Whoopie Pies - Dessert for Two 54
  • Brown Sugar. That is the one sweetener we’re utilizing for the cookies, and we’re utilizing it as a result of the molasses brings further moisture and retains these cookies smooth and tender, like muffins. When you love brown sugar, strive my brown sugar cream cheese frosting.
  • Oil. Use any impartial oil, like canola oil, grapeseed oil, and even vegetable oil.
  • Canned Pumpkin. You should definitely purchase canned pure pumpkin, not the one referred to as pumpkin pie filling, which already incorporates sugar and spices.
  • Eggs. We want two complete eggs for the pumpkin whoopie pies, plus an additional egg white for the fluffy cream filling. I like to recommend utilizing pasteurized eggs because the egg white will not be cooked within the filling.
  • Vanilla. At all times bake with actual, pure vanilla extract.
  • Flour. Use all-purpose flour right here, not cake flour.
  • Baking Soda and Baking Powder.
  • Pumpkin Pie Spice. You need to use 1 heaping tablespoon of pumpkin pie spice, or 1.5 teaspoons floor cinnamon, ½ teaspoon floor cardamom, ¼ teaspoon floor cloves, and 1.5 teaspoons floor ginger.
  • Milk. A small splash of complete milk for the cream filling.
  • Powdered Sugar. That is for sweetening the cream filling between the pies.
  • Butter. Historically, the filling for pumpkin whoopie pies incorporates shortening as a result of it stays smooth at cool temperatures, however I a lot want the style of butter. In case you are trying to find an quaint recipe, merely use this recipe however swap in ¾ cup of shortening as a substitute of the butter. The pictures right here present white shortening, however you should utilize butter and even butter-flavored shortening.

The right way to Make Pumpkin Whoopie Pies

You really want a stand mixer for this recipe as a result of the cream filling wants to combine for a very long time. That is the stand mixer I take advantage of and love in my very own kitchen.

Preheat the oven to 325°P. and line a baking sheet with parchment paper. Make the cookies: In a big bowl, mix collectively brown sugar and oil with a spoon till properly mixed.

Add pumpkin, eggs, and vanilla and proceed to stir till clean.

Sift collectively flour, salt, baking powder, baking soda, and spices, after which add to the moist components, stirring solely till mixed (watch out to not overmix).

The batter needs to be utterly homoegenous

For greatest outcomes, spoon batter right into a piping bag with a big tip and pipe mounds of batter (about 1 tablespoon every) of batter onto the lined sheet tray, about 3 inches aside. (If you do not have a piping bag, use two giant spoons and area the batter in the identical method.) You’ll get 24 cookies, and you’ll have to bake them on a number of sheets.

Bake cookies for about 10-12 minutes, till they start to show golden. Let cool utterly earlier than sandwiching cookies along with the filling.

Cookie sandwiches will hold in a sealed plastic container within the fridge for just a few days.

Make the filling: Within the bowl of a stand mixer fitted with a whisk attachment, mix the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then combine on excessive velocity till the combination is creamy and light-weight.

Add shortening (or butter) and remaining cup of sugar, and whip on excessive velocity till very mild, about 8 to 10 minutes.

Take the fluffy filling combination and scrape it right into a pastry bag. Alternatively you possibly can simply use a spoon or knife to fill the pumpkin whoopie pies.

This recipe makes 24 cookies, so you’ll get 12 sandwich cookies on your closing product, as a result of 2 cookies makes one whoopie pie.

Pumpkin Whoopie Pies 13
Pumpkin Whoopie Pies - Dessert for Two 55

Storage

These cookie sandwiches will hold in a sealed container within the fridge for just a few days. You may freeze them, each with and with out filling after which defrost within the fridge earlier than consuming.

Are you able to freeze pumpkin whoopie pies?

You may completely freeze the cookies after being baked individually and even with the filling. Lay the person cookies flat to freeze, after which transfer to a freezer-safe storage bag to retailer for as much as 3 months. You may as well fill the pies with the cream filling, after which wrap them individually earlier than freezing. Let defrost within the fridge in a single day, or at room temperature for just a few hours. Don’t ever microwave these, because the cream filling will soften and spill out in all places!

Are you able to make this recipe with a cake combine?

Whereas a cake combine has the perfect texture for making whoopie pies, that isn’t how this recipe is written. You would wish to discover a recipe particularly for utilizing a cake combine to make pumpkin whoopie pies.

Are you able to make your personal pumpkin pie spice?

Sure, simply combine collectively 1 tablespoon of floor cinnamon, 2 teaspoons floor ginger, ½ teaspoon floor cloves, ½ teaspoon allspice, 1 teaspoon floor nutmeg, and ½ teaspoon of freshly floor black pepper. Combine this all collectively and retailer for as much as 6 months in a sealed container. Use it in selfmade pumpkin spice lattes or another pumpkin dessert you would possibly like!

Yield: 1 dozen

Pumpkin Whoopie Pies

Orange pumpkin whoopie pies on white plate.

Comfortable, fluffy pumpkin whoopie pies with vanilla buttercream filling.

Prep Time
half-hour

Prepare dinner Time
12 minutes

Complete Time
42 minutes

Substances

For the cookies:

  • 2 cups brown sugar
  • 1 cup canola oil
  • 11/2 cups canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 heaping tablespoon of pumpkin pie spice

For the buttercream filling:

  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, divided
  • ¾ cup butter or shortening

Directions

  1. Preheat the oven to 325°F. and line a baking sheet with parchment paper.
  2. Make the cookies: In a big bowl, mix collectively brown sugar and oil with a spoon till properly mixed. Add pumpkin, eggs, and vanilla and proceed to stir till clean.
  3. Sift collectively flour, salt, baking powder, baking soda, and spices, after which add to the moist components, stirring solely till mixed (watch out to not overmix).
  4. For greatest outcomes, spoon batter right into a piping bag with a big tip and pipe mounds of batter (about 1 tablespoon every) of batter onto the lined sheet tray, about 3 inches aside. (If you do not have a piping bag, use two giant spoons and area the batter in the identical method.)
  5. Bake cookies for about 10-12 minutes, till they start to show golden. Let cool utterly.
  6. Make the filling: Within the bowl of a stand mixer fitted with a whisk attachment, mix the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then combine on excessive velocity till the combination is creamy and light-weight. Add butter (or shortening) and remaining cup of sugar, and whip on excessive velocity till very mild, about 8 to 10 minutes.
  7. Unfold a dollop of cream filling on one cookie, after which high it with one other cookie to make a sandwich. You’ll get 12 sandwich cookies from 24 cookies. Cookie sandwiches will hold in a sealed plastic container at room temperature for just a few days, however are greatest stored within the fridge.

Notes

Storage: These cookie sandwiches will hold in a sealed container within the fridge for just a few days. You may freeze them, each with and with out filling after which defrost within the fridge earlier than consuming.

Vitamin Info:

Yield:

12

Serving Measurement:

1

Quantity Per Serving:

Energy: 638Complete Fats: 33gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 24gLdl cholesterol: 38mgSodium: 355mgCarbohydrates: 83gFiber: 5gSugar: 51gProtein: 6g


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