Recipe: Pumpkin Whoopie Pies 🎃🍪
Cook Time: 12 minutes
Prep Time: 10 minutes
Total Time: 22 minutes
Servings: 18
Yield: 18 Cookies
Description:
Indulge in the delightful flavors of fall with these Pumpkin Whoopie Pies! Soft pumpkin cookies sandwich a creamy filling for a perfect treat. Originally a prize-winning recipe, these pies are perfect for Thanksgiving or any time you crave a delicious dessert.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pumpkin puree |
| 2 | Eggs |
| 3/4 | Granulated sugar |
| 2 | Vanilla extract |
| 2 | Cinnamon |
| 2 | Nutmeg |
| 1/2 | All-purpose flour |
| 4 | Baking powder |
| 4 | Baking soda |
| 2 | Salt |
| 1 | Unsalted butter |
| 8 | Cream cheese |
| 4 | Marshmallow cream |
| 3/4 | Salt |
| 1/4 | Vanilla extract |
| 1 | Confectioners’ sugar |
Instructions:
-
Preheat oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 large baking sheets with parchment paper.
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Prepare batter: In a large bowl, stir together the pumpkin puree, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until well blended.
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Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the pumpkin mixture until well incorporated.
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Form cookies: Using a small ice cream scoop or tablespoon, drop 2 tablespoons of dough onto the prepared baking sheets. You should fit nine scoops of dough on each sheet. Spread the dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart.
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Bake: Bake the cookies in the preheated oven for 10 to 14 minutes, or until the cookies are just set and the bottoms are lightly browned. Rotate the baking sheets halfway through baking for even cooking. Once baked, transfer the cookies, still on parchment, to cooling racks. Allow the baking sheets to cool, then line them with fresh parchment paper and repeat with the remaining dough.
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Prepare filling: In a mixing bowl, beat together the unsalted butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Add the marshmallow cream and beat at medium speed until incorporated, about 60 seconds. Beat in the salt and vanilla until well blended, about 30 seconds. Scrape down the bowl. Reduce the speed to low and gradually add the confectioners’ sugar, beating until smooth, about 1 minute.
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Assemble pies: Once the cookies are cool, spoon about 2 tablespoons of filling onto the bottom of one cookie. Place the flat side of a second cookie on top of the filling and press the cookies together gently to bring the filling to the edges. Repeat with the remaining cookies and filling.
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Enjoy: Your Pumpkin Whoopie Pies are ready to enjoy! Serve them at room temperature and savor every delicious bite.
These Pumpkin Whoopie Pies are sure to be a hit at any gathering, and they’re so quick and easy to make. Perfect for satisfying your sweet tooth in less than 30 minutes!
