These Pumpkin Whoopie Pies are oh so yummy. Several years ago I had my first encounter with these delectable, mouth-watering treats.
I was in Ohio with 20+ of my Godly Girlfriends. We were hosting our first conference there. Malinda was with us. She lives in Texas now but her roots are in Ohio. She prepared these delicious Pumpkin Whoopie Pies for our snack break during the conference. I was in love!!!
Malinda gave me permission to share her recipe here. Let’s go.
Here are the ingredients for the pies. Isn’t it amazing how Pumpkin Pie Spice is in EVERYTHING now?
How to make the whoopie pies:
Combine eggs, oil, and brown sugar. Mix well. My Kitchen Aid Mixer is just perfect for this. Add pumpkin puree to the egg and oil mixture and mix well.
In a separate bowl, combine the dry ingredients – flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisk together then gradually add the dry mixture to the pumpkin and oil mix.
Please feel free to save this Pumpkin Whoopie Pies Recipe to Pinterest.
Another sweet recipe I have is Hot Dog Bun Pudding. It that would be great for a morning brunch
The Whoopie Pie batter will be thick.
Last year I got this Jelly Roll Pan and had never used it. This was my first time to bake with it. Let me just say, it is terrific! Those whoopie pies just slid right off. No oil or cooking spray needed.
A cookie scoop works great for getting consistent sizes. Bake 8-10 minutes at 350 degrees.
Remove from the pan and place on a cooling rack. Let cool thoroughly. While they are cooling is a good time to mix the filling.
How to make the filling:
Cream together room temperature cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing as you go. If you add it all at one time you will have a huge mess, trust me!
Put it all together:
Malinda says, “Pile filling on bottom of one cookie and place another, upside down on top.” You can use a spoon or do what I did and that is to use an icing bag and tip. Or you could use a ziplock bag and snip a little corner off.
You don’t have to match the sizes of the cookies but I did. I didn’t want to use a little top on a big bottom. We won’t talk about being a perfectionist in this post. Perfectly imperfect is really okay. Why is it okay? Because these finger-licking pies will not last that long.
What else did this Pumpkin Whoopie Pie need? A hot cup of Pumpkin Spice coffee, of course!
Malinda’s Pumpkin Whoopie Pies Recipe.
During this year’s trip to Ohio my friend, Julie bought some “Count Your Blessings” cup towels for Bunko gifts. I am the happy recipient of one of this cup towel that is a reminder for me to count my blessings.
I sure hope you enjoy this recipe. Malinda also said that these pies freeze well but they need to be wrapped individually.
Take just a moment or two right now to count your blessings. I have changed a bit of the wording to help you make this personal. Your blessings may not always come in pretty packages or good feelings. Sometimes your blessings are in the hard places. Count Your Blessings!
“Bless the Lord, O my soul, and all that is within me, (make it personal) I bless Your holy name! Bless the Lord, O my soul, I will not forget Your benefits, You forgive all my iniquity, You heal all my diseases, You redeem my life from the pit, You crown me with steadfast love and mercy, You satisfy me with good so that my youth is renewed like the eagle’s.” Psalm 103:1-5 ESV (Mine is in italics)
’til next time,
|Prep Time||20 minutes|
|Cook Time||8-10 minutes|
|Passive Time||1 hour|
- 1 cup Vegetable oil
- 2 cups Brown Sugar
- 2 eggs
- 1 cup Pumpkin Puree
- 3 cups Flour all purpose
- 1 teaspoon salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 teaspoon Pumpkin Pie Spice
- Combine oil, sugar, and eggs. Beat well. Add pumpkin and mix well. In a separate bowl, combine dry ingredients (flour, salt, baking, powder, baking soda, and pumpkin pie spice). Whisk together dry ingredients. Add gradually to the pumpkin mixture, mixing as you go. Drop by tablespoons on cookie sheet. Bake 8-10 minutes at 350 degrees. Remove and cool on a rack
- Bet cream cheese and butter come to room temperature. Mix cream cheese, butter, and vanilla together. Gradually add the powdered sugar, mixing as you go.
- Pile filling on bottom of one cookie and place another, upside down on top.
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