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Pumpkin Whoopie Pies Recipe

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Delight in these classic Pumpkin Whoopie Pies featuring soft, spiced pumpkin cakes sandwiched with a creamy, fluffy filling. Perfect for fall gatherings or a cozy treat, this recipe combines warm spices and pumpkin puree with a luscious homemade filling for a nostalgic and irresistible dessert.

Ingredients

Whoopie Pie Cakes

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1-1/2 cups canned pumpkin

Filling

  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup 2% milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the batter: Preheat your oven to 400°F (200°C). In a mixing bowl, cream together the shortening and brown sugar until the mixture is light and fluffy, about 5 to 7 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Gradually add these dry ingredients to the creamed mixture alternately with the canned pumpkin, mixing thoroughly after each addition to create a smooth batter.
  2. Bake the cakes: Drop rounded tablespoonfuls of the batter about 2 inches apart onto greased baking sheets. Slightly flatten each dollop with the back of a spoon to ensure even baking. Bake in the preheated oven for 10 to 11 minutes, or until the edges set and a toothpick inserted comes out clean. Remove the baked cakes onto wire racks and allow them to cool completely.
  3. Make the filling base: In a small saucepan, combine the flour and a dash of salt. Gradually whisk in the 2% milk until the mixture is smooth. Place the saucepan over medium-high heat and bring to a boil, stirring constantly to prevent lumps. Once boiling, reduce the heat to medium and cook and stir until the mixture thickens, which should take around 2 minutes. Remove from heat, cover, and refrigerate until completely chilled.
  4. Finish the filling: In a separate bowl, beat together the shortening, confectioners' sugar, and vanilla extract until smooth and creamy. Gradually add the chilled milk mixture to this bowl, beating continuously until the filling becomes light and fluffy, which will take about 7 minutes.
  5. Assemble the whoopie pies: Spread a generous amount of the filling onto the flat bottom side of half of the cooled pumpkin cakes. Top each with another cake to create a sandwich. Once assembled, store the whoopie pies in the refrigerator to keep them fresh and set.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • You can substitute canned pumpkin with freshly cooked and pureed pumpkin of the same amount.
  • For softer cakes, avoid overbaking; check at 10 minutes.
  • The filling can be made a day ahead and refrigerated to save time.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://dishcooks.com/pumpkin-whoopie-pies-recipe/