Pumpkin Whoopie Pies

How to Make Pumpkin Whoopie Pies

Fall is my favorite time of year to make desserts! There’s just so much you can make with pumpkin! You have to try these pumpkin whoopie pies. They are so delicious and your guests will go crazy for them.

They are easy to whip up and are great for entertaining.

Look at that filling! Yum!

Watch how I make it in a video…

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Pumpkin Whoopie Pies

Servings 24 cookies

Ingredients

Cakes

• 1 cup all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup granulated sugar
• 1 cup unsweetened canned pumpkin puree recommend Libby’s

Filling

• 1 cup powdered sugar
• 4 Tablespoons butter softened
• 1 Tablespoon maple syrup
• ¼ cup marshmallow cream
• 4 ounces cream cheese softened

Tools:

• Baking sheet
• Parchment
• Pastry Bag
• Stand Mixer

Instructions

• Preheat oven to 350 degrees, after adjusting two racks, one to lower middle position, and one to upper middle position.
• Prepare two baking sheets by lining them with parchment paper, and set aside.
• In a medium sized bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
• Fit a stand mixer with a whisk attachment, and whip together sugar and eggs. Whip until pale and fluffy, about 3-4 minutes on medium-high speed.
• Add pumpkin and melted butter, and mix on low speed until combined.
• Once combined, continue mixing, while slowly adding flour mixture.
• Mix until just combined, about 30 seconds.
• Spoon mixture into a pastry bag or zip topped bag with a corner snipped off, and pipe about 1 tablespoon of batter into mounds on the prepared baking sheets, leaving 1 inch space between. Pipe 24 per sheet.
• Place baking sheets in oven, one on the upper middle rack, and one on the lower middle rack.
• Bake for 10-12 minutes until cakes are set, rotating and switching the trays halfway through baking time.
• When baking time is over, let cakes cool on the tray for 5 minutes, then remove to cooling rack to let cool.
• In the meantime, make your filling by whipping powdered sugar and butter together in a stand mixer, then add cream cheese, marshmallow cream and maple syrup. Whip until lump free and silky smooth.
• Spoon into pastry bag or zip top bag with a corner snipped off.
• Spread or pipe a little less than a tablespoon of filling over the bottom bake, then lightly press a second cake over the filling to make your whoopie pie.

Notes

These are mini whoopie pies. Regular sized whoopie pies are far larger. Should you want a full size whoopie pie, you would need to increase baking time.
The pumpkin and eggs serves as the liquid for these pies. If your batter seems dry, you *could* add a teaspoon or two of water, but most brands of pureed pumpkin are plenty wet, and this is not needed.
Oven temperatures vary, so check how set the cakes are before removing from the oven. They would appear done.
Be sure to leave your 1 inch of space between piped cakes, as they spread when cooking.
The filling can be lose. If it is too warm, refrigerate a little (15 minutes) before assembling whoopie pies.
Pies keep in airtight container in the fridge for up to 5 days.
I highly recommend using Libby’s pureed pumpkin, different brands can produce different results, as they may have different flavor, fiber content, and texture.