Pumpkin Whoopie Pies
Featured in Allrecipes Magazine

Pumpkin Whoopie Pies

284

"A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better."

Ingredients

{{adjustedServings}} servings 425 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  4. To Make Whoopie Pie Filling: Beat egg white and 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.
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Reviews

284
  1. 332 Ratings

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These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cooki...

Very yummy. Mine were done at 10 minutes. I do prefer cream cheese filling with pumpkin, so I used the cream cheese II recipe from this site.

OMG!! These were amazing! I made them for a FBLA fundraiser for my son, and they were the first thing to sell out. Not before hubby kept some for himself. I did use a different filling (1 cu...