Pumpkin Whoopie Pies

2
margaret fisher

By
@margisama

Every year my town has an apple/pumpkin baking contest. As a matter of pride I've been entering it for the past three. The first year I didn't place...then last year I got third place in apple. This year I got second prize with this one.

I like to add some ground nutmeg and ginger to both batter and filling for extra spice. For Halloween, pipe jack-o-lantern faces onto pies.

note: This recipe is ripe for variation. You can use any cake mix and tweak the filling to taste. I recently used a chocolate mix and ended up with essentially what were home-made fudge rounds.

Blue Ribbon Recipe

I've been a fan of whoopie pies for years and will definitely be serving these at my harvest party. The spice cake pies combined with the sweet filling, have all the fall flavors I love. Delish! The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
8-10
Prep:
15 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • PIES

  • 1 box
    supermoist spice cake mix
  • 1 c
    canned pumpkin (not pumpkin pie filling)
  • 1/2 c
    butter, softened
  • 1/4 c
    milk
  • 1
    egg
  • FILLING

  • 3 c
    confectioners/powdered sugar
  • 1 stick
    butter, softened
  • 1 pkg
    cream cheese, softened; 8 oz.
  • 1 tsp
    vanilla

How to Make Pumpkin Whoopie Pies

Step-by-Step

  1. Preheat oven to 375. Spray cookie sheets with cooking spray.
  2. In large bowl beat cookie ingredients on medium until smooth.
  3. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet. Using damp hand, gently smooth out dough.
  4. Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks.
  5. Cool completely; about 15 minutes.
  6. Make filling. Sift sugar into bowl and set aside.
  7. In second bowl, beat butter until completely smooth (no lumps remaining) and then add cream cheese and vanilla. Beat again until well combined and smooth, but do not over-beat or it will lose structure. (Filling can be made a day ahead and stored in fridge tightly covered. Let filling soften at room temperature before using.)
  8. For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie. Top with second cookie, bottom side down. Gently press cookies together until filling spreads out to edge of pie.
  9. Put pies in fridge for about 30 minutes to firm up before serving.

Printable Recipe Card

About Pumpkin Whoopie Pies

Course/Dish: Cakes, Pies, Cookies
Main Ingredient: Flour
Regional Style: American
Collection: Halloween Treats
Other Tags: Quick & Easy, For Kids
Hashtags: #pumpkin, #halloween




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