Pumpkin Spiced Whoopie Pies

With Thanksgiving and Christmas right around the corner I thought now would be the perfect time to share these lovely little desserts.   Thanks to my sister, Melissa, for creating this recipe, our family had the chance to really enjoy these delicious seasonal whoopie pies.  Making their debut on the dessert table at our beautiful cousin's wedding earlier this fall, without a doubt they will be returning to many more events and family gatherings this winter.  Pumpkin everything is a family favorite!

I don't know if I have ever expressed how lucky I find myself having a sister who shares in my passion for food and to top it off she's a baker!  I often feel that I fall a little short in the baking department, but with my sister's creativity, expertise, encouragement and support I feel pretty confident recreating her recipes.  This pumpkin whoopie pie is not only easy to make but will wow your holiday guests with the burst of pumpkin flavor and warm seasonal spices.  So in the spirit of a month full of giving thanks, I am thankful for my sister who continues to keep our holidays sweet!

Pumpkin Spiced Whoppie Pies

Whoopie Pie Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 tablespoon ground ginger
Dash of nutmeg
2 cups light brown sugar 
1 cup vegetable oil
2-1/2 cups pumpkin puree
2 large eggs
1 teaspoon vanilla extract




Cinnamon Cream Cheese Filling Ingredients
1/2 cup (1 stick) unsalted butter, softened
12 ounces cream cheese, softened
1 teaspoon vanilla extract
1 heaping tablespoon cinnamon
2 cups confectionery sugar

Preheat the oven to 350 degrees.

In a medium to large bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.  Set aside.

In a separate large mixing bowl mix the brown sugar and vegetable oil using an electric hand mixer.  Add the pumpkin puree, eggs and vanilla.  Beat well to combine.  Slowly add the flour mixture beating well to combine and scraping the sides.  

Using a tablespoon or a small cookie scoop, place the batter on a parchment paper lined cookie sheet. Bake in the oven for 8-12 minutes, depending on your oven.  Test the pies with a toothpick.  When the toothpick comes out clean remove from oven and allow to completely cool on cooling racks.


Making the filling - In a medium mixing bowl, mix the butter and cream cheese until well combined.  Add the cinnamon and vanilla extract.  Mix well.  Slowly add the confectionery sugar until well combined and is firm but still spreadable.  

Filling the pies - Pour all of the cinnamon cream cheese filling into a bakers piping bag.  Using a either a size 4b or 804 tip, pipe about about a heaping teaspoon onto the flat side of one pie.  Place another pie on top and sandwich together.  Repeat until all pies are used.  Note: You can also use a large plastic baggie and cut a small tip off one of the bottom corners to create a pipping bag.