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Pumpkin Whoopie Pies Recipe

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4 from 54 reviews

Delightful Pumpkin Whoopie Pies combine soft, spiced pumpkin-flavored cake rounds sandwiched with a creamy vanilla cream cheese filling, finished with a touch of mini chocolate chips for an irresistible seasonal treat perfect for fall gatherings or cozy snacking.

  • Total Time: 20 minutes
  • Yield: 18 servings

Ingredients

Whoopie Pie Cake

  • 1 Cup pumpkin pie filling (canned)
  • 1 Teaspoon ground cinnamon
  • ½ Teaspoon baking soda
  • ½ Teaspoon baking powder
  • ½ Cup olive oil
  • 2 Cups all purpose flour
  • ¼ Teaspoon salt
  • 1 Cup brown sugar
  • 1 egg

Filling

  • 1 ½ Cups icing sugar
  • 4 Ounces cream cheese
  • 1 Teaspoon vanilla extract
  • ¼ Cup butter (at room temperature)
  • ½ Cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the whoopie pie rounds.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all purpose flour, ground cinnamon, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Mix Wet Ingredients: Using an electric mixer, beat the olive oil and brown sugar together until well combined. Add the canned pumpkin pie filling and the egg, then mix thoroughly to incorporate.
  4. Combine Mixtures: Gradually add the sifted dry flour mixture to the wet ingredients, mixing gently until just combined to form a soft batter. Avoid overmixing to keep the texture tender.
  5. Pipe Batter: Transfer the batter into a piping bag and pipe circles approximately 2 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are slightly browned and the surface springs back when lightly touched.
  7. Cool Cake Rounds: Allow the baked rounds to cool on the baking sheet for 5 minutes before transferring them onto a cooling rack to cool completely, preparing them for filling.
  8. Prepare Filling: In a mixing bowl, beat the cream cheese, room temperature butter, icing sugar, and vanilla extract together until the mixture is smooth and creamy.
  9. Assemble Whoopie Pies: Using a piping bag or spoon, spread the cream cheese filling onto one cake round, then top it with a second round to form a sandwich. Repeat with all cake rounds.
  10. Add Chocolate Chip Coating: Pour mini chocolate chips onto a flat plate. Gently roll the edges of each whoopie pie in the mini chocolate chips to coat the filling edges for added texture and flavor.

Notes

  • Ensure the cream cheese and butter are at room temperature for a smooth filling.
  • Do not overbake the cake rounds to keep them soft and moist.
  • Use canned pumpkin pie filling for consistent flavor and moisture.
  • Mini chocolate chips add a delicious texture contrast to the creamy filling.
  • Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pumpkin-whoopie-pies-recipe/