These homemade Pumpkin Whoopie Pies, the ultimate fall treat, have cookies flavored with pumpkin that are soft and moist, which are sandwiched around a filling made of cream cheese that is sweet and sour. These desserts are typically well-liked due to the fact that they are not overly complicated to make and boast a scrumptious pumpkin flavor.
Put these pumpkin whoopie pies at the very top of your list of fall desserts to create this season. These cake-like whoopie pies are created using pumpkin-flavored cookies as the crust and a rich cream cheese filling as the filling. Because of its exquisite consistency, the sweet dish seems to vanish as soon as it hits your tongue. If you take my word for it, you will fall in love with it the moment you take your first mouthful.
Although chocolate whoopie pies are the standard, these seasonal twists are a delightful departure from the norm. These whoopie pies are cozy because they are made with pumpkin puree, and they are delicious because they are flavored with fragrant spices. Better still, you don’t need a special mold to make these, and they work wonderfully both as a snack and as a sweet treat for any event you can think of.
INGREDIENTS REQUIRED FOR THE RECIPE
- The cookies get their unique flavor, which is warm and cozy and reminiscent of fall, from a combination of spices including ginger, cinnamon, and clove. Remember that spices will lose their flavor if they are kept for an extended period of time in storage. If you won’t be using your spices very often, you should check to make sure they are still fresh.
- Pumpkin purée: for this recipe, you’ll need the contents of one whole can. You need not be concerned if you still have a half of a can of pumpkin left over. Always go for pumpkin puree in a can rather than pumpkin pie filling in a can when making pumpkin desserts. Pumpkin pie filling is seasoned and already sweetened, whereas pumpkin puree consists of of unadulterated pumpkin. It is essential to utilize a puree of good quality due to the fact that many purees contain a significant amount of water.
- When it comes to cookies, the ones made with brown sugar are my favorite since they retain their chewiness and moisture thanks to the light brown sugar.
- Butter: if you don’t want your filling to have a salty flavor, be sure to use unsalted butter. When you press your finger into the butter, there should be a slight indentation left in the surface. If it is cool, you won’t have much success smoothing it out using a mixer because the mixture will be less fluid.
- When you go to the store to buy cream cheese, you should select a block of the full-fat version rather of the spreadable kind that is packaged in a container. The full-fat cream cheese will lend a silky texture and rich creaminess to the filling, which will also have a little tang from the cheese. In order to avoid the formation of lumps, cream cheese, like butter, should be kept at room temperature.
- Sugar in its powdered form.
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 52 minutes
Servings: 18 servings
MEASUREMENTS FOR INGREDIENTS
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
- 2 cups packed light brown sugar (440g)
- ⅔ cup vegetable oil 160ml
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter softened (113g)
- 4 ounces cream cheese room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
- Calories: 405kcal
- Carbohydrates: 63g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 6g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 4g
- Trans Fat: 0.3g
- Cholesterol: 41mg
- Sodium: 251mg
- Potassium: 127mg
- Fiber: 1g
- Sugar: 44g
- Vitamin A: 3947IU
- Vitamin C: 1mg
- Calcium: 56mg
- Iron: 2mg
DIRECTIONS FOR MAKING THIS RECIPE
For the cookies:
- Turn the temperature on the oven to 350 degrees. Prepare two baking sheets by lining them with parchment paper.
2. In a large mixing dish, the following ingredients should be mixed together with a whisk: flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
3. In a separate bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix thoroughly. After adding the liquid to the flour, whisk the mixture thoroughly until there are no more dry clumps.
4. Using a tiny ice cream scoop, portion the dough into balls and place them on the baking sheets, making sure to leave about an inch of space between each one. (approximately 2 teaspoons).
5. To determine whether the food is done, place a toothpick in the middle of one of the pans and return it to the oven for another 12–15 minutes.
6. After removing the baking plates from the oven, wait for them to cool for a period of five minutes. Arrange on a cooling rack and allow to reach room temperature before serving.
For the filling:
- In a large mixing basin or the bowl of a stand mixer equipped with the paddle attachment, combine the butter, cream cheese, and vanilla extract. Beat the mixture for one minute on medium-low speed, until it is smooth.
2. At a low speed, combine the confectioner’s sugar until it is completely incorporated. About thirty seconds should be spent beating at a medium speed, pausing once to scrape down the bowl. Put into a piping bag so that it may be used to adorn cakes.
3. On the flat side of half of the cookies, you should pipe or spread the frosting using a piping bag or spatula. Create cookie sandwiches by placing one cookie on top of the icing and pressing another cookie on top of it. After being refrigerated for half an hour, it tastes best when served. Whoopie pies can be stored for up to one week if they are placed in the refrigerator and well-covered.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- Each component of these pumpkin whoopie pies can be made in advance and kept in the refrigerator until just before they are ready to be assembled and served. When assembled immediately before being served, whoopie pies taste their very best. If you assemble them after storing them, there will be no chance of the filling getting crushed.
- When putting together the whoopie pies with a pumpkin spice taste, please do so slowly and carefully. If the cookie is still warm when you go to put everything together, the cream cheese icing will melt and you will have to start over.
- There is no need to panic if you do not have a cookie scoop; simply ensure that each cookie is approximately the same size so that they may all be sandwiched together.
- Adjusting the size of the ice cream scoop that is used to make whoopie pies allows for a wide range of possible serving sizes. The amount of time needed to bake the dish will also fluctuate based on its dimensions.
- It is important to keep in mind that not all pumpkin purée is the same. When it comes to pumpkin puree, I recommend Libby’s due to its thick consistency, bright color, and scrumptious flavor. You can find it in most grocery stores. There is a possibility that the producer of some brands will cause color and consistency differences between their products.
- If you want the best possible outcomes, you should only use light brown sugar that is liquidy and moldable.
- Make sure you use the correct amount of flour. The most common mistake that will lead to a cookie being produced is adding an excessive amount of flour to the recipe. When it comes to measuring flour, the tool that is both the most exact and the most practical is a scale. If you don’t have a flour sifter, you can fluff the flour with a spoon, then sprinkle it into a measuring cup, and use a knife to smooth it out. If you don’t have a flour sifter, you can use a spoon to fluff the flour. If you only use a scoop to remove the flour from the bag, you will end up with an excessive amount of flour.
- If the eggs are cold, they will not incorporate as easily into the batter as they would if they were at room temperature. Put the eggs in a large dish, cover them with warm water from the sink, and set them aside. If you realized too late that you had forgotten to remove them from the refrigerator, allow them to come to room temperature for five minutes.
- If you overmix the cookie dough, the finished product will be dense and brittle.
Why do my whoopie pies have such a sticky texture?
Because pumpkin puree is one of the ingredients in these whoopie pies, they can become rather moist and sticky if they are left out for too long. After the whoopie pies have been allowed to cool to room temperature, place them in the refrigerator to prevent them from turning into a sticky mass.
How long can they be stored before they go bad?
Whoopie pies flavored with pumpkin spice can be kept for up to a week in the refrigerator once they have been prepared. For maximum freshness, store them in a container that seals tightly or place a lid on the container.
Is it possible to freeze this dish?
The correct response is “yes.” Whoopie pies can be stored in the freezer and kept frozen for up to three months if they are well-wrapped and placed there. It is best, in my opinion, to let them defrost in the refrigerator over night.
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