Pumpkin Whoopie Pies are a staple treat for fall! This recipe creates a pumpkin whoopie pie that is mild yet still very flavorful. Better yet, the frosting is made with only two ingredients and is divine! You can create these pumpkin whoopie pies in any size. I created mini and medium-sized cakes.
I grew up eating chocolate whoopie pies, so I must say that I consider myself somewhat of a whoopie pie connoisseur. Out of all the different pumpkin whoopie pie recipes I have tried, this one is my favorite! This recipe comes partially from my Eastern Pennsylvania Mennonite Cookbook (think Amish here, although the Mennonites would take issue with being called Amish). The frosting is an adaptation of another recipe and combines marshmallow fluff and cream cheese.
- 1 7.5 oz jar of marshmallow fluff
- 1 8 oz bar of cream cheese
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 cups brown sugar
- In mixer, beat oil and both sugars together well.
- 2 egg yolks
- 1 tsp vanilla
- Add egg yolks & vanilla to mixer, beating until fluffy.
- 41/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground allspice
- 1/2 tsp ground ginger
- 1 1/2 cups canned pumpkin
- Combine all dry ingredients and sift together. Add sifted dry ingredients to mixer alternately with pumpkin. Dough will be very thick and somewhat sticky.
- Preheat oven to 350 degrees. Fill dough into coupler bag without tip and pipe desired sized drops onto parchment-lined baking sheets. Wet fingers with damp rag and pat drops into smooth flat balls. Bake at 350 degrees for 7 minutes if making mini whoopie pies, 10 minutes if making a larger whoopie pie. Allow to cool completely before frosting.
- Frosting: Cream the bar of cream cheese with hand mixer. Add the marshmallow fluff and blend until well combined. Fill plastic bag with frosting, snip end, and pipe frosting between whoopie pie layers. This frosting is not overly sweet. If a sweeter taste is desired, mix in 1/2 cup powdered sugar and 1 tsp vanilla to frosting.
The dough of this recipe is very dense. You will not wind up with flat, pancake whoopie pies with this recipe! The general shape of the dough on the baking sheet will end up being the shape of your baked whoopie pie so be sure to straighten out any lumps.
When your whoopie pies emerge from the hot oven, they might be pouffier than you had expected. If this is the case, cover them with a sheet of parchment paper, and lightly press the pack of the baking pan over them. A light touch is all that is needed to deflate some of the show-offs.
Combine your bar of cream cheese with your jar of mashmallow fluff and then use this ingenious trick! Take a gallon-sized Ziplock bag and wrap it on the inside of a wide-mouthed jar. Fold the bag over the mouth of the jar to create a wide receptacle for the frosting.
Snip the end of the bag and pipe the frosting between the layers.
“Screw” on the tops of the whoopie pies to create a beautiful center.
This step is optional, but I always like to do it! Use a sieve or mesh colander to coat the whoopie pies with powdered sugar.
And watch them disappear! They are so delicious and go great with my Pumpkin Whoopie Pie Martini which I will be sharing with you tomorrow. 🙂 Stay tuned…
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