Sunday, October 30, 2011

Pumpkin Whoopie Pies

Because it's that time of year, I'm sure you're going to be seeing a whole lot of pumpkin recipes from me. Friday was Tiffani's Birthday, and even though I had already made the Pumpkin Crunch Cake for the celebration with her family, I decided she needed a little pumpkin yummy on her actual birthday. So I decided to use some of the leftover pumpkin puree from the cake, and I had a bunch of the cream cheese frosting left over as well. What better treats for her to take to work than some delicious Pumpkin Whoopie Pies!
It was like a wonderful pumpkin roll in cookie form, and they were really quite easy to make! It was a one bowl recipe. No dry ingredients in one and wet in the other. Just all together! Of course, if you don't have any pre-made cream cheese frosting, you would need to mix that up in another bowl too, but that's about it!

Pumpkin Whoopie Pies
adapted from Rachel Ray
makes 12 pies

For Cookies:
  • 1 stick unsalted butter, melted
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-2/3 cups flour
For Frosting:
  • 4 8oz packages of cream cheese
  • 4 sticks of softened butter
  • 1 pound of powdered sugar
  • 1 Tablespoon pure vanilla

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Whip the cream cheese and butter until very smooth and creamy. Slowly add in the powdered sugar while the mixer is on the low setting. Add in the vanilla and mix well. Set aside until needed

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.


  1. These look really good (as all your recipes do)!

    Nice blog! I like how you "talk" to the reader and add your personal preferences which makes cooking feel warm and inviting. Much nicer than reading a list of ingredients and instructions from a cookbook or website. Nice pictures, too! Keep up the good work.

  2. @Linda - thanks! That's my goal. Anyone can read a cookbook. But what about those little helpful tips here and there? And what's it supposed to look like after I add that ingredient? Sometimes the visual just helps. That, and I LOVE sharing my creations and showing people just how easy it is!