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Tender, fluffy, kissed with spice, and oh so delightful! Pumpkin Whoopie Pies are the flavor of fall, tucked in delicious little pillows.
I’m excited to share a book with you today, written by a friend and fellow food blogger, Jenna Weber. Jenna’s wonderful site Eat, Live, Run, is a fun mix of health-conscious dishes and decadent treats!
White Jacket Required is the story of Jenna’s adventures through culinary school, personal independence, tragedy, and love. Jenna’s ability to draw you into her life story, as if you were standing right next to her the whole way through, is uncanny. In fact, I discovered she was obsessed with Little House on the Prairie Books, just like me.
Introducing Pumpkin Whoopie Pies
I liked Jenna before, but now I pretty much consider her my new BFF. *wink*
If you love cooking and coming-of-age tales, this is the book for you.
White Jacket Required is sprinkled with home-style family recipes, as well as culinary inspirations. You can buy it online and in popular bookstores.
Today’s recipe comes straight out of the pages of White Jacket Required, Pumpkin Whoopie Pies.
Moist spicy cookie-cakes filled with decadent vanilla frosting. These Pumpkin Whoopie Pies make perfect little lunchbox treats and edible gifts.
I had to pass them around fast, in order not to eat the entire batch by myself.
Thanks Jenna for sharing your dreamy Pumpkin Whoopie Pies with us, and good luck on your book tour!
How to Make Pumpkin Whoopie Pies
Whoopie Pie Ingredients
For the Buttercream Filling:
- Egg White
- Milk
- Vanilla Extract
- Powdered Sugar
- Shortening
For the Cookies:
- Brown Sugar
- Canola Oil
- Canned Pumpkin
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Cinnamon
- Cardamom
- Ground Cloves
- Ground White Pepper
- Ground Ginger
Instructions
- Start by making the filling. Use a stand mixer to mix the egg white, milk, vanilla extract, and powdered sugar until it’s creamy and light. Then add the shortening and the leftover sugar. Mix until the filling is very light and smooth.
- Then preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Next, blend the brown sugar and oil together until it’s combined. Then add the pumpkin, eggs, and vanilla and stir it together until it’s smooth.
- Sift the flour, salt, baking powder, baking soda, and spices together then add to the wet ingredients mixing only until combined. Make sure not to overwork this mixture.
- Pro Tip: For the best results, spoon the batter into a piping bag with a large tip, and pipe the mixture onto the parchment-lined tray.
- Bake the cookies for 10 to 12 minutes until they become just golden and then take them out to cool completely before placing the filling between two cookies.
Get the Full (Printable) Pumpkin Whoopie Pies Recipe Below!
Frequently Asked Questions
How long will these cookies last?
Whoopie pie style cookie sandwiches will keep in a sealed plastic container at room temperature for 3 to 5 days. Or wrap individually in plastic and refrigerate for up to 10 days.
How do you get the perfect whoopie pie shape?
I use a piping bag to shape the batter onto the baking sheets. It helps you to control the size of each cookie! The same goes for the filling as well.
Other Great Cookie Recipes
- Lemon Blueberry Whoopie Pies
- Snickerdoodle Cookie Whoopie Pies
- Sour Cream Whoopie Pies with Chocolate Filling
- Soft Molasses Cookies
- Oatmeal Cream Pie Cookies
Print Recipe
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Pumpkin Whoopie Pies
Prep Time: 30 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 42 minutes minutes
These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.
Servings: 18 whoopie pies
Ingredients
US Customary - Metric
For the Buttercream Filling:
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar divided
- 3/4 cup shortening
For the Cookies:
- 2 cups brown sugar
- 1 cup canola oil
- 1 1/2 cups canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 1 1/2 teaspoons ground ginger
Instructions
For the Filling:
In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
Preheat the oven to 325°F. and line a baking sheet with parchment paper.
For the Cookies:
In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to over mix).
For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
Nutrition
Serving: 1whoopie pie, Calories: 326kcal, Carbohydrates: 55g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 210mg, Potassium: 133mg, Fiber: 1g, Sugar: 38g, Vitamin A: 3205IU, Vitamin C: 0.8mg, Calcium: 44mg, Iron: 1.6mg
Course: Cookies, Cupcakes
Cuisine: American
Author: Sommer Collier
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