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Love, Jaime

LoveJaime.com - Asheville NC blogger, DIY, crafts, parenting, fitness, food, LIFEstyle blog by Jaime McKee

Recipe: Pumpkin Whoopie Pies – great for fall!

This post may include affiliate links and I may earn commission if you make a purchase through these links.

Just because October is over, it doesn’t mean pumpkin season is over. We have another month that should be devoted to all things pumpkin, and these Pumpkin Whoopie Pies are EVERYTHING. I have a friend who makes amazing whoopie pies, and she has brought them over for my birthday celebrations in the past, and they were always a hit. If you want to be that friend, I suggest trying this recipe. 

Also, pumpkin is a fruit, so I think these whoopie pies are perfectly acceptable for breakfast. Or snack time. Whatever your heart desires. 

If you made the cookies smaller, you could make a lot of mini-whoopie pies which would be fun for kids or even parties. Think finger foods, my friends. These are amazing as a finger food. 

Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick) butter, softened
1 ¼ cups granulated sugar
2 large eggs, at room temperature
1 ½ cups pure pumpkin
1 teaspoon vanilla extract
Pinch of salt

Filling

6 oz cream cheese, at room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar

Instructions

  • Preheat oven to 350F. Lightly grease baking sheets or line with parchment paper.
  • Combine flour, baking powder, baking soda, ground ginger, ground cinnamon and salt in medium bowl. Beat butter and sugar in large bowl on medium speed until creamed together. Add eggs, pumpkin and vanilla; beat until smooth. Stir in flour mixture until combined. Drop by tablespoon onto prepared baking sheet.
  • Bake for 10-13 minutes or until springy to the touch.  Move to cooling rack to cool completely.
  • For the filling, beat cream cheese, butter and vanilla in a small bowl until fluffy. Gradually beat in powdered sugar until light and fluffy.
  • Spread filling onto flat side of cookie and top with flat side of second cookie.
  • Store in an air tight container in the refrigerator.
  • Makes 18-24 whoopie pies depending on size

Are you a fan of pumpkin? How about whoopie pies? 

November 6, 2017 6:00 am Jaime 1 Comment Filed Under: diy, fall, recipe

Reader Interactions

Comments

  1. Andrea Bates says

    November 7, 2017 at 11:32 pm

    i’m a big fan of whoopie pies. They’re a huge Maine thing. But since I don’t know when I’ll get up there again/ever – it’s great to have a recipe to try. They look deeeelicious.

    Reply

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About Jaime

I’m Jaime – an Asheville, NC mom, blogger and owner of LoveJaime.com. I have many roles as a wife, mom, runner, crafter and friend. I manage a website and social media for my alma mater by day, and this site by night and weekends. LoveJaime.com is a mixture of tips and stories relating to family, fitness, recipes, crafts and life in general. I love to create, write and share content that others can relate to.

Disclosure

Jaime McKee/LoveJaime.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


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