Pumpkin season may be winding down, but in my house, it is ALWAYS pumpkin season and these pumpkin whoopie pies are sure to be a hit with your family!
Pumpkin season may be winding down, but in my house, it is ALWAYS pumpkin season. Two of my children will eat almost anything as long as it has pumpkin in it. I find myself making my pumpkin pancakes for them all year long – even in July!
Luckily, canned pumpkin is available all year long, so I never have to worry about stocking up in the Fall. I have even found some pretty good deals on organic pumpkin online. Now I just buy it buy the case!
So when I decided to make whoopie pies, it just seemed natural to try making pumpkin whoopie pies! (I also made another batch that are more “Christmas-y” for my husband and son – look for those soon!)
I have no idea why a whoopie pie is called a “pie”….it's more of a “cake sandwich”, but I guess whoever invented them didn't think “cake sandwich” would sell as well as a “whoopie pie”, so we will just go with it!
There are a few ways that you can make these. I DO have Wilton Nonstick 12-Cavity Whoopie Pie Pana whoopie pie pan that I use to make my freezer breakfast sandwiches, but as for making actual whoopie pies with it? I think that they end up being a little too big. Instead, I simply line a cookie sheet with parchment paper and use a medium cookie scoop to drop the batter on the sheet.
The filling is just a twist on the buttercream icing that I have been making for 20 years (recipe coming for that soon!). I added some marshmallow fluff as well as some spices that perfectly complemented the flavors of the pumpkin cakes.
One last thing – while the traditional way to eat these pumpkin whoopie pies may be to eat them at room temperature, I don't like how the filling just oozes out as soon as you bit in to it. Try sticking them in the refrigerator for a bit or, better yet, the freezer. You would be shocked at how delicious it is to “gnaw” on one of these pumpkin whoopie pies when it is frozen!
- ½ c. butter, softened
- ½ c. vegetable oil
- 2 c. packed brown sugar
- 2 Tbsp. molasses
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 large eggs, at room temperature
- 1 15 oz can pumpkin puree (NOT pumpkin pie filling)
- 3¼ cups all-purpose flour
- 1 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups marshmallow fluff
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper (or spray a whoopie pie pan with non-stick spray)
- In a bowl, beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices together on medium speed until completely combined and smooth.
- Scrape down the sides of the bowl and add the eggs in one at a time and continue beating until combined.
- Reduce the speed to low and beat in the pumpkin.
- Add half of the flour and beat on low until combined. Add remaining flour and beat until combined
- Use a medium cookie scoop (1½ T size) to drop the batter on the prepared cookie sheet OR fill each cavity of a whoopie pie pan ½ full.
- Bake about 10 - 12 minutes until the cookies are firm on top and lightly browned on the edges.
- Remove from oven and let sit in the pan for a few minutes before transferring to a colling rack to cool completely before filling
- Beat the butter, spices and vanilla on medium speed for 2 minutes or until all lumps are gone.
- Add the powdered sugar, 1 cup at a time, beating well after each addition.
- Continue to beat filling at medium speed for 5 minutes until it is fluffy.
- Scrape down the sides of the bowl and add the fluff.
- Reduce the speed to low and beat just until combined
- Place a spoonful of the filling on the flat side of a pumpkin cake. Top with an additional cake.
- Store any leftovers in an airtight container for up to 5 days or wrap each pumpkin whoopie pie individually in plastic wrap and freeze