Pumpkin Whoopie Pies

These irresistible Pumpkin Whoopie Pies are a must-make seasonal spinoff. They’re filled with all of the classic autumn flavors we love, certain to move them to the top of handheld desserts menu.

Pumpkin Whoopie Pies

This seasonal spinoff on classic chocolate whoopie pies is one I look forward to making every year. They store beautifully in the fridge making them available to the family for a week. Whoopie pies are referred to as gobs in different parts of the country. No matter what you call them, it all spells delicious.

Helpful Tips for Making Pumpkin Whoopie Pies

• I highly recommend using an ice cream scoop to keep the whoopie pies uniform in shape. The most common ice cream scoop we all use is for, well, ice cream. It’s a 4 oz size. The size I recommend for these is a 2 oz or, half that size.
• These will keep for up to one week in an airtight container in the fridge. If stacking, place wax paper between.
• Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves, allspice and sometimes mace.  It adds a depth of flavor that makes it my number one choice for these beautiful. You could substitute with all cinnamon in a pinch.

 

Other Pumpkin Desserts to Try

In my opinion, the window for enjoying pumpkin desserts is way to short. My advice is to enjoy it to the fullest.

• Pumpkin Bread with Cream Cheese Filling
• Pumpkin Pie Crumble
• Pumpkin Spice Cream Cheese Pound Cake
• Pumpkin Pie Smoothie from Family Fresh Meals

 

 

 

 

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Aluminum Baking Sheets
• Medium Scoop
• Silicone Baking Mats
• Cake Stands

Print

Pumpkin Whoopie Pies

Course Cookies, Dessert, Pie

Cuisine American

Keyword pumpkin-pie-recipes, pumpkin-whoopie-pies, whoopie-pies

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 32 servings

Ingredients

• 2 1/2 cups all purpose flour
• 3 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 1/4 cup packed 100% canned pure pumpkin puree
• Filling:
• 1 8 oz cream cheese softened
• 1/2 cup salted butter softened
• 1/2 tsp pure vanilla extract
• 1 cup powdered sugar
• 1 8 oz container marshmallow fluff

Instructions

• Preheat oven to 350°F. Line 2 large baking pans with parchment or a silicone baking mat. Set aside.
• In a medium-size mixing bowl, use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
• In a separate mixing bowl use an electric mixer to cream together butter, granulated ans brown sugars with vanilla. Beat on medium-high for 2-3 minutes until fluffy.
• Add the eggs one at a time, beating well after each addition. Add pumpkin puree, mix well.
• Lower the speed of the mixer and gradually add the dry ingredients. Stop and scrape the sides of the bowl as needed. Beat until fully moistened.
• Using a 2 Tbsp or a small ice cream scoop, divide the dough, leaving at least 2 inches between to allow for spreading. Bake for 10 minutes. Cool on pan for 5 minutes then remove to a cooling rack to cool completely.
• To make the filling, using an electric mixer, beat together cream cheese, butter and vanilla until combined. Lower the speed of the mixer and gradually add powdered sugar. Beat in marshmallow fluff at the end, until smooth.
• Divide filling between whoopie pies and sandwich together.
• Store in an airtight container chilled for up to 1 week. Place wax paper between if stacking.

The post Pumpkin Whoopie Pies appeared first on melissassouthernstylekitchen.com.

https://ift.tt/3jo7Pfv