Imagine biting into a cloud-like pumpkin cookie sandwich filled with the most heavenly whipped cream - that's exactly what these Pumpkin Whoopie Pies promise! Perfect for fall gatherings, cozy afternoons, or when you simply want to treat yourself to a slice of pure comfort, these whoopie pies are about to become your new seasonal obsession. With a delicate balance of warm spices and creamy filling, this recipe transforms ordinary ingredients into an extraordinary dessert that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 whoopie pies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Using a cookie scoop or tablespoon, drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the whoopie pie cookies are set and lightly golden around the edges. A toothpick inserted in the center should come out clean.
- Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the whipped cream filling, chill a mixing bowl and whisk attachment in the refrigerator for 15 minutes before preparing.
- Whip heavy cream with powdered sugar until stiff peaks form, being careful not to overwhip.
- Once cookies are completely cool, pipe or spread whipped cream on the flat side of half the cookies.
- Sandwich with remaining cookies, gently pressing to distribute the cream evenly.
- Refrigerate whoopie pies for 30 minutes before serving to allow filling to set.
- Dust with additional powdered sugar if desired, and serve chilled.
Tips
- Use room temperature ingredients for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cookies.
- Use a cookie scoop for uniform-sized whoopie pie shells.
- Chill your mixing bowl and whisk before whipping cream for maximum volume.
- Let cookies cool completely before adding whipped cream to prevent melting.
- For extra flavor, consider adding a pinch of ground ginger or a splash of vanilla extract to the batter.
- Store whoopie pies in the refrigerator and consume within 2-3 days for best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
