Pumpkin Spice Whoopie Pie Recipe

You might be wondering what in the world is a “whoopie pie”. And boy have you been missing out if this is true of you! However, this is a delicious recipe perfect to help you remedy that situation. Here’s the “official” definition.

Whoopie Pie: a dessert or snack made from two soft cookies, typically chocolate, with a creamy filling sandwiched in between.

Listen. That’s dessert worthy right there. Delicious. Extra thick frosting. In between two cookies. Oh my.

According to What’s Cooking America – Whoopie pies originated in New England and are also considered Pennsylvania Amish tradition. If you are from Maine – you know they are one of Maine’s most widely claimed comfort foods and are actually the official state treat.

You can freeze whoopie pies, wrapped tightly in a good freezer paper and placed inside freezer zipper bags, for up to three months and thaw at room temperature about six or seven hours before serving. Thawing in the microwave will not work!

As always – don’t forget you can click the little green printer and print out your copy of this pumpkin spice whoopie pie recipe in an ad free format!

Pumpkin Whoopie Pies

• Author: Amy Blevins
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 minutes
• Yield: 10 Whoopie PIes 1x

Scale 1x2x3x

Ingredients

Main Recipe

• 3 Cups All Purpose Flour
• 1 Tablespoon Pumpking Spice Mix
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 2 Cups Sugar
• 1/2 Cup Butter, (Melted)
• 1 Can Pumpkin Puree ((Or two cups from a pumpkin))
• 2 Large Eggs
• 2 Tablespoons Molasses
• 1/2 Cup Butter, (Softened)

Filling

• 1/2 Cup Butter, (Softened)
• 2 Tablespoons Maple Syrup
• 8 Ounces Cream Cheese (Softened)
• 2 Teaspoons Vanilla
• 3 Cups Powdered Sugar

Instructions

Whoopie Pie Recipe

1. Preheat oven to 350.
2. Line or grease 2 large baking sheets, set aside.
3. In a large mixing bowl, combine the flour, pumpkin spice mix, salt, baking powder, and baking soda.
4. In a separate medium sized mixing bowl, beat the sugar, melted butter, 1/2 of the softened butter, pumpkin puree, eggs, molasses, and 1 teaspoon of the vanilla until well combined.
5. Gradually add the dry mixture into the wet mixture mixing well after each addition.
6. Drop heaping tablespoonfuls onto the prepared baking sheets and bake 15 minutes.
7. Allow to cool on the pan for a few minutes then transfer to a cooling rack to cool completely.

Filling

1. To make the filling, beat together the other half of the softened butter, and the cream cheese.
2. Gradually add the powdered sugar. Mix in the maple syrup and vanilla, and then beat until the filling is nice and fluffy (a few minutes).
3. Either drop a generous dollop of the filling onto the bottom of half of the cookies or transfer the filling to a piping bag and pipe it on.
4. Close the whoopie pies with the remaining half of the cookies. Enjoy!

Notes