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Classic…with a twist! Pumpkin Whoopie Pies

November 23, 2010
 by Emily 
My office decided to pool together all of our culinary resources and organize a Thanksgiving potluck this year.  While you may find it shocking (or not), I already had a millionish Thanksgiving dessert recipes saved in my favorites (it is a wee bit out of control), and knew immediately I wanted to make these darling Pumpkin Whoopie Pies for the occasion.  I love that this recipe joins two classics, the whoopie and pumpkin pie, to create a new favorite treat for the holidays! 

I decided to make these guys smaller than the recipe suggests since we all shared our dishes.  The bite-sized wonders were certainly a big hit and because they were individual portions, they were in the best format for sharing.  To be frank with you guys, I honestly probably enjoyed them the most out of anyone… and not because they tasted incredible!  I mean, what in the world could be more laughter-inducing (especially at the office…) than your co-workers repeating the word “whoopie!” over and over again?  There is nothing wrong with (surreptitiously) making the holidays a bit jollier, right?  I was amused. 

For the Pumpkin Cookies
adapted from Martha Stewart’s recipe

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 tablespoon nutmeg
1 cup sugar
1 cup firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

For the Maple Cream Cheese filling
3 cups powdered sugar
8 ozs cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

For the cookies:

Preheat oven to 350°. Line two baking sheets with parchment paper (or non-stick baking mats) and set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg. In another large bowl, whisk together brown sugar, oil, pumpkin puree until well combined. Add eggs and vanilla and continue whisking until well combined. In small batches, begin added dry ingredients to the pumpking mixture and whisk until fully incorporated.

Using a small ice cream scoop or large spoon, drop about 1 tablespoons of dough onto prepared baking sheets spacing them about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top , about 10-12 minutes. Let cool completely on a cooling rack.

For the filling:

In a medium bowl, beat butter with an electric mixer until smooth. Add cream cheese and beat until well combined. Add powdered sugar and vanilla, beat just until smooth. Cover and refrigerate until you are ready to fill the pies.


Turn half of the cooled cookies upside down. Spoon about a tablespoon of the filling onto the upside-down halves. Place another flat side down cookie on top of the filling. Press down lightly so that the filling spreads to the edges of the pie. Repeat!

Refrigerate at least 30 minutes before serving.


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