Pumpkin Whoopie Cookies

Name: Pumpkin Whoopie Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 18
Ingredients: 2 cups brown sugar; 1 cup vegetable oil; 1 15 oz can Pumpkin puree; 2 eggs; 3 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla; 2 1/2 teaspoons pumpkin pie spice; 1 stick butter softened; 2 cups powdered sugar; 8 oz cream cheese softened; 1 teaspoon vanilla or maple extract

by Pallet and Pantry

18 servings

28 min

This is the FIRST pumpkin recipe I’m sharing this fall season! These scrumptiously moist and delicious pumpkin whoopie pies!

Or, as they are called in our house, moon pies! Which is what both Michael and I called them growing up.

Whatever you call these delectable treats, they do have a little background story that I thought was kind of funny.

In an article, I found in the Farmer’s Almanac, I learned that Whoopie Pies originated from New England and were first made by the Amish wives from remnants of cakes and frosting. The name itself came from the men who were said to yell “Whoopie” when they opened their lunch boxes and found these goodies!

Pumpkin Whoopie Cookies

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Recipe details

Yield 18 servings
Time spent: Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For Cookies

2 cups brown sugar
1 cup vegetable oil
1 15 oz can Pumpkin puree
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 1/2 teaspoons pumpkin pie spice

For the filling

1 stick butter softened
2 cups powdered sugar
8 oz cream cheese softened
1 teaspoon vanilla or maple extract

Instructions

To Make the Cookies

Preheat oven to 350. Line two baking sheets with parchment paper. Combine brown sugar and vegetable oil in a large mixing bowl. Whisk until smooth. Add in pumpkin puree, eggs, and vanilla. Whisk until combined. In a medium mixing bowl, combine flour, salt, baking soda, baking powder, and pumpkin spice. Stir dry ingredients into wet until just combined. Do Not Overstir. Drop dough 2 inches apart onto the baking sheets using a 1 1/2 Tablespoon scoop. Bake in the oven for 12-13 minutes. Remove the cookies from the oven and place them on a baking rack to cool completely.

To Make the Filling

Combine ingredients in a large bowl or stand mixer. Using whisk attachment or beaters, whip ingredients until smooth. Place the filling in the refrigerator for 30 minutes.

To Assemble

Scoop a heaping Tablespoon of the filling onto the flat side of one cookie. Top the filling with the flat side of another cookie. Press down gently so that the filling spreads to the outer edges. Store in an air-tight container in the refrigerator for 4 days or freeze for up to 3 months.

Comments

Cam25081036 on Oct 22, 2021

Pumpkin cookies, is that plain flour or self raising flour.

Like Reply
- See 1 previous
- Pallet and Pantry on Oct 22, 2021
  
  I used All purpose flour
  
  Like
- Mary Chan on Nov 03, 2021
  
  When you have other leavening ingredients, the flour is always Plain all purpose.
  
  1
Kathie on Nov 04, 2021

Is there something I can substitute for the pumpkin?

3 Reply
- See 3 previous
- Diane on Nov 05, 2021
  
  Squash
  
  1
- Pallet and Pantry on Nov 05, 2021
  
  There are many flavors of whoopie pies. These are pumpkin. I think Taste and consistency would definitely not be the same if you use a substitute.
  
  1
- Kathie on Nov 05, 2021
  
  Thank you
  
  Like
- Judy Hardgrave on Nov 06, 2021
  
  Applesauce
  
  1