Pumpkin Whoopie Pies Recipe
Delicious pumpkin whoopie pies with a creamy filling. Perfect for fall!
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Ingredients
Whoopie Pies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Filling
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In another bowl, mix the vegetable oil, brown sugar, and granulated sugar until combined. Add the pumpkin puree, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are set. Let them cool on the baking sheets for a few minutes before transferring to a cooling rack.
- For the filling, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the vanilla extract and marshmallow fluff, and mix until well combined.
- Once the cookies are completely cool, spread or pipe the filling onto the flat side of one cookie and top with another cookie to make a sandwich.
Nutritional Value
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
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