Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Pumpkin Whoopie Pies rock! Each cookie tastes so amazing because it has a rich pumpkin flavor filled with a fantastic creamy icing. This pumpkin cookie has wonderful spices like cinnamon, ginger, cloves, and pumpkin pie spice that give it an incredibly rich essence.
Put two of these delicious cookies together with a thick, powdered sugar icing and WHOOPIE! We love these Pumpkin Whoopie Pies and that’s why they are included in our Christmas Cookie Extravaganza this year. After you try one, I’m sure you’ll agree that they are fantastic.
I got this delightful recipe from my niece, Heather, who also loves cooking and trying out new recipes. She made this delicious Pumpkin Whoopie Pie recipe along with a chocolate whoopie pie recipe she found online and gave me a copy of both.
She thought I would enjoy them too. She was right, they are both fabulous recipes. I love getting recipes from Heather because I know if she gives it to me it’s going to be spectacular. This whoopie pie certainly falls into that category. While Heather gave me the recipe, the original recipe is posted by Vonieta Stogner at allrecipes.com.
I’ve changed the recipe a little bit to accommodate our desires. I’ve increased the flour because I was afraid the cookies would flatten out too much and run all over the pan. Heather also added a teaspoon of pumpkin pie spice which I’ve also included in my adaptation.
My cookies took about 16 minutes to cook rather than 12. This recipe provides plenty of frosting. Even though I spread it on quite thick I still had a bit left over (which doesn’t usually happen to me because I like a lot of icing on cookies and cakes)! The recipe makes about 36 cookies, or 18 whoopie pies per batch. If you like pumpkin pie you will love this version of Pumpkin Whoopie Pies. Why don’t you give it a try?
When I initially posted this recipe in November 2012, it was still the early months of my blog and I was still using an iPhone 3 for a camera. The pictures weren’t very clear and I also had too many decorations and props around the pictures so that overwhelmed the pictures.
That’s the problem when you don’t start out being a professional photographer. I recently remade this recipe (December 2015) for a Christmas festival our church was putting on for our community. I passed out these Pumpkin Whoopie Pies and they were the hit that night among all the takers. Because they were large, many people would take one and share it with a friend or family member.
One word of caution. The icing for Pumpkin Whoopie Pies uses raw eggs. If that freaks you out, then you may want to find another filling. Quite frankly, I love this filling and don’t mind eating it. Everyone who’s ever sampled these cookies think they are the best they’ve ever eaten! No kidding. These cookies are terrific. Give them a try the next time you get into the fall or holiday baking mood.
Pumpkin Whoopie Pies are one of the most scrumptious desserts you will ever eat.
Be prepared for sugar overload when you sample one of these tasty treats.
Pumpkin Whoopie Pies are extremely rich since they are a sandwich cookie and loaded with icing. That makes them great cookies for holiday parties. 🙂
Here’s what I did.
I used these ingredients.
Basically you will put everything in the mixing bowl except the flour. Place oil in mixing bowl. Add brown sugar, pumpkin, eggs, vanilla, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, cloves, and ginger.
Mix all ingredients together with an electric mixer.
Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies and cakes.
Stir flour into the batter with a wooden spoon and mix thoroughly. Don’t use an electric mixer or it will toughen the cookies.
Scoop dough with a cookie scoop and place onto cookie sheets that have been sprayed with cooking spray. Bake cookies 10-12 minutes at 350.
I used these ingredients for the icing.
To make icing: Beat egg whites until stiff. Add half-and-half, vanilla and half of the powdered sugar and Crisco and mix with an electric mixer.
Mix with an electric mixer to combine.
Spread icing on the bottom of one cookie.
Top with another cookie. Voila! A luscious Pumpkin Whoopie Pie!
Rich, decadent, and so pleasing to the palate!
Take a platter of these amazing Pumpkin Whoopie Pies to one of your holiday parties. They will be a real hit.
Here’s the recipe.
PUMPKIN WHOOPIE PIES
- 2 cups packed brown sugar
- 1 cup canola oil
- 1 1/2 cups solid pack pumpkin puree
- 2 eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons ground cinnamon
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cloves
- 1 tsp. pumpkin pie spice
- Preheat oven to 350°.
- Lightly grease baking sheets.
- Combine the oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger, cloves, and pumpkin pie spice.
- Beat well.
- Add the flour, and stir with a wooden spoon until well mixed.
- With a small cookie scoop, drop dough onto the prepared baking sheets.
- Bake at 350° for 10 to 12 minutes.
- Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3/4 cup Crisco shortening
- Beat egg white until stiff.
- Mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners’ sugar.
- Mix well, then beat in the shortening and the remaining cup of confectioners’ sugar.
- Beat until light and fluffy.
- Spread over the bottom of a pumpkin cookie and top with another cookie to form a whoopie pie.
Pumpkin Whoopie Pies are so rich you can rarely eat more than one at one sitting. But they will surely satisfy in sweet tooth craving.
Pumpkin Whoopie Pies are great to give as gifts to neighbors and friends. If you take these goodies along with you to visit relatives over the holidays and you will come back with an empty tray!