I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It’s up to you and your imagination! And they are so soft and creamy! Mmm!
So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it!
Pumpkin Whoopie Pies
(printable recipe at end of post)
(Yields 2 dozen)
2 Cups Pumpkin
2 Egg Yolks
2 Cups Dark Brown Sugar
1 Cup Vegetable Oil
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Ginger
Pinch Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
3 Cups Flour
8 ounce Cream Cheese, softened
Preheat oven to 350 degrees.
Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
Let cool completely on cooling rack.
Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
Refrigerate and Enjoy!
Scroll down to see what other wonderful, tasty recipes were created today!
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Kadu Bouranee from Culinary Adventures with Camilla
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor’s Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy’s Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
Yield: 2 DozenAuthor: The Freshman CookPrint Recipe
PUMPKIN WHOOPIE PIES
INGREDIENTS:
- 2 Cups Pumpkin
- 2 Egg Yolks
- 2 Cups Dark Brown Sugar
- 1 Cup Vegetable Oil
- 1 Teaspoon Cloves
- 1 Teaspoon Cinnamon
- 1 Teaspoon Ginger
- Pinch Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- 3 Cups Flour
- 8 ounce Cream Cheese, softened
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
- Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
- Let cool completely on cooling rack.
- Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
- Refrigerate and Enjoy!
