Pumpkin Whoopie Pies

star rating (52) rate this recipe »
whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 4" whoopie pies

Recipe photo

These soft, moist, cake-like cookies are sandwiched around cream cheese filling studded with candied ginger.

Pumpkin Whoopie Pies

star rating (52) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 4" whoopie pies
Published: 07/28/2010

Ingredients

Cookies

  • 1/2 cup soft butter
  • 1/2 cup vegetable oil
  • 2 cups firmly packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons Vietnamese cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • a scant 2 cups (one 15-ounce can) pumpkin purée
  • 3 1/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur 100% White Whole Wheat Flour

Filling

  • 8-ounce package cream cheese, room temperature
  • 4 tablespoons soft butter
  • 2 cups glazing sugar or confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum, optional
  • 1/4 cup diced crystallized ginger, optional

Tips from our bakers

  • Want to make smaller (2 1/2") pies? Use a heaped tablespoon cookie scoop to drop the batter onto the pan in balls slightly smaller than a ping-pong ball. Bake the cakes for about 14 minutes in a preheated 350°F oven, until set. Finish and fill as directed at right. Yield: 30 mini-pies.

Directions

1) To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper.

2) Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.

3) Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy.

4) Stir in the pumpkin.

5) Add the flour in two additions, mixing well after each addition.

6) Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound.

7) Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes.

8) Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

9) To make the filling: Beat the cream cheese and butter until smooth and fluffy.

10) Beat in the sugar in two additions.

11) Add the vanilla and xanthan gum. Beat for 2 to 3 minutes, until very fluffy.

12) Stir in the crystallized ginger.

13) To assemble: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap.

Yield: 1 dozen 4" whoopie pies.

Nutrition information

Serving Size: 1 filled pie, 151g Servings Per Batch: 12 Amount Per Serving: Calories: 503 Calories from Fat: 251 Total Fat: 29g Saturated Fat: 12g Trans Fat: 1g Cholesterol: 87mg Sodium: 370mg Total Carbohydrate: 59g Dietary Fiber: 2g Sugars: 40g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23456  All  
  • star rating 11/03/2014
  • Kate from New York, NY
  • I make these for work every fall, and always get the best responses! Today, one of my coworkers told me it was the best think she ever ate. With this recent batch, I didn't have candied ginger, so I grated up some real ginger, and it worked beautifully!
  • star rating 08/25/2014
  • member-saraannell from KAF Community
  • I loved these cookies. I made the cookies then spread the cream cheese icing on top of the individual cookies instead of making a sandwich. I did not have the separation issues that others mentioned.
  • star rating 11/17/2013
  • Pam Sherman from Lebanon, NH
  • I love this recipe, but I will add 1/4+ (to taste) cup of granulated sugar to the pumpkin to sweeten it up a little more. Nothing compares to the Vietnamese cinnamon! The ginger in the filling is such a yummy surprise, and I have made the filling with both kinds of sugar and the glazing sugar seems to up much nicer. This recipe is a new family favorite!
  • star rating 11/16/2013
  • from
  • star rating 10/29/2013
  • Caity from Atlanta
  • Two separate coworkers told me that these made their day, and another said it was one of the best treats he'd ever had... ever. I used silicone mats on my baking sheets, and refrigerated the up-next batter while the others were baking, and I didn't have any problems with separation -- they turned out beautifully. My only comlaint was that the cream cheese frosting didn't get fluffy -- it was very thin. Still delicious, though!
  • star rating 10/26/2013
  • Jamie from Kernersville, NC
  • I just made these for a Halloween party I'm attending tonight. I made them much smaller - used a tbsp cookie scoop and baked them for exactly 8 minutes and they were perfect! I like my pumpkin baked goods very spicy so next time I would probably add some more cloves but other wise these are super yummy!! I also liked the cookies on their own - not too sweet and just right with a cup of tea or coffee :0)
  • star rating 10/22/2013
  • camcraftymom from KAF Community
  • I really want to make these but I have a question first: How do these need to be stored? And how long do they stay fresh? Do they need to be refrigerated because of the cream cheese filling?
    Refrigerator is best for storage - for best texture and flavor, bring to room temp. for 10-15 minutes before eating. Happy Baking! Irene@KAF
  • star rating 10/09/2013
  • Manna from NYS
  • These were great! I had a few show signs of the separation others have talked about here. Fixed the problem by mixing the B.Powder/soda, salt and spices with the flour. Must be something going on while creaming the butter and sugar. Give this a shot in the test kitchen and see what happens for you. Maybe update the recipe?
    Thanks for sharing your successful results. We've forwarded your suggestion to our customer observations. If you experience separation while the batter sits, refrigerate it until the oven is ready for the next pan o' whoopie. Happy Baking! Irene@KAF
  • star rating 09/16/2013
  • Barbara from Springfield, PA
  • At first I was a little disappointed with this recipe since I also had some separation problems. I gave my 3 daughters what I savaged, and they LOVED them. I was shocked when the picky youngest one gave it rave reviews. She particularly liked the cream cheese filling. The oldest usually takes what I bake to her workplace, but refused this time. So after reading the reviews, I know now how to handle the batter and will make them again.
    This is the power of customer reviews on recipes and products - others will benefit from your baking experiences. Thanks for sharing....and happy baking! Irene@KAF
  • star rating 11/24/2012
  • Bruce from Shelburne VT
  • This is a great recipe for a delicious treat. My only problem had been that the cookies were unbelievably sticky after baking a cooling, which made them harder to assemble and hard to store. I didn't have any cake enhancer on hand so I didn't use any -- does that help? Thanks for any tips.
    Sounds like the cookies may have been slightly under-baked. The cake enhancer will help them to stay softer and fresh longer. ~Amy
1 23456  All  
bakershotline

Related recipes