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Related Video: Pumpkin Cheesecake Roll
Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
590
It’s finally PSL (pumpkin spice latte) season, and with that comes an array of beloved treats to fit our pumpkin-loving agenda. If you’re anything like us, we welcome the cooler weather and warm & cozy spices with arms wide open. Once September 1 hits, suddenly everything tastes better with pumpkin spice, and this recipe is no different! Whether you're a pumpkin spice lover or are simply looking for a fall weekend baking project, these whoopie pies will be your new go-to fall treat:
What are whoopie pies?
Although the origins of whoopie pies remain a mystery (whether you believe they were invented by the Pennsylvania Amish or in Massachusetts), if you’re from the greater New England area, whoopie pies are a childhood treasure. If you haven’t heard of the whoopie pie, it's a hybrid of a cake and a cookie sandwich, conveniently packaged to fit in your hand. Typically you will find a chocolate whoopie with a sweet marshmallow filling, but this recipe takes that childhood staple and flips it on its head to become the new fall-time treat, perfect for all ages.
Pumpkin whoopie pies:
Although this isn’t a traditional whoopie pie recipe, we suspect these pumpkin whoopies will become your new autumnal baking staple. Filled with the sweetest spiced cream cheese frosting and baked with plenty of those beloved pumpkin spices, it’s a guaranteed fall favorite. The best part about this recipe is just how easy they are to make, because they’ll be gone before you know it. Whether you’re baking for a function, your family, your friends, or yourself, these pumpkin whoopie pies are a sure-fire way to start the cozy season right.
If you try this recipe, let us know what you think in the comments below!
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Ingredients
Pies
- 3 cups
(360 g.) all-purpose flour
- 1 Tbsp.
ground cinnamon
- 1 tsp.
baking powder
- 1 tsp.
baking soda
- 1 tsp.
ground ginger
- 1 tsp.
kosher salt
- 1/2 tsp.
ground allspice
- 1/2 tsp.
ground cloves
- 1/4 tsp.
ground nutmeg
- 2 cups
(430 g.) packed dark brown sugar
- 1/2 cup
(1 stick) unsalted butter, softened
- 2
large eggs
- 1 cup
pumpkin puree
- 1/4 cup
vegetable or neutral oil
- 1 1/2 tsp.
pure vanilla extract
Filling & Assembly
- 1
(8-oz.) block cream cheese, softened
- 1/2 cup
(1 stick) unsalted butter, softened
- 2 cups
(230 g.) confectioners’ sugar
- 2 tsp.
ground cinnamon
- 2 tsp.
pure vanilla extract
- 1 tsp.
honey
Directions
Pies
- Step 1Preheat oven to 350°. In a medium bowl, whisk flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg.
- Step 2In the large bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and butter on medium-high speed until combined. Add eggs, pumpkin puree, oil, and vanilla and beat until smooth. Reduce mixer speed to medium-low and gradually add dry ingredients until just combined (dough should be smooth and sticky).
- Step 3Transfer dough to a gallon-sized freezer bag or piping bag. Snip about 1" off corner of bag. Pipe dough with the tip pointed straight down onto 2 large parchment-lined baking sheets until round is about 2" wide. Repeat, spacing about 2" apart, and smooth with the back of a spoon or wet finger.
- Step 4Bake whoopies until they spring back to the touch, 15 to 20 minutes.
- Step 5Let cool slightly, then transfer whoopies to a wire rack and let cool completely.
Filling & Assembly
- Step 1In the large bowl of stand mixer fitted with the whisk attachment, beat cream cheese and butter on medium-high speed until smooth and creamy.
- Step 2Add confectioners’ sugar, cinnamon, vanilla, and honey and continue to beat until light and fluffy. Refrigerate until ready to use.
- Step 3Turn half of whoopies domed side down. Spread filling on smooth sides. Close with remaining whoopies.
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