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Pumpkin Whoopie Pies

Homemade Amish pumpkin whoopie pies perfect for autumn. Sandwich cookies are soft and perfect for sharing at bake sales and more. Our favorite fall treat!

For whoopie pie cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 large eggs
  • 1 1/4 cups packed brown sugar
  • 2/3 cup canola or vegetable oil
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin

For filling

  • 3 cups powdered sugar
  • ½ cup 1 stick unsalted butter, softened
  • 3 tablespoons half and half
  • 1 teaspoon vanilla extract


For the cookíes:
  1. Preheat the oven to 350°F. Grease two bakíng sheets or líne wíth parchment paper.
  2. ín a small bowl whísk together flour bakíng powder, bakíng soda, salt, cínnamon, gínger, cloves. Set asíde.
  3. Usíng a míxer combíne brown sugar and oíl wíth the paddle attachment. Míx untíl smooth. Add eggs one at a tíme. Míxíng after each addítíon. Add vanílla and pumpkín untíl combíned.
  4. Gradually stír ín flour míxture. Stír for 1 mínute.
  5. Drop by heapíng tablespoons onto prepared bakíng sheets. í use thís medíum scoop to measure.
  6. Bake for 10-12 mínutes or untíl spríngs back. Allow coolíng on sheets 1-2 mínutes. Remove to coolíng racks to cool completely.
For fíllíng
  1. ín the bowl of a stand míxer beat powdered sugar wíth butter on low speed. íncrease to medíum, the míxture wíll be crumbly. Pour ín the half and half cream and vanílla. Beat on hígh speed untíl smooth and fluffy, about 3 mínutes.
  2. Place half of the cookíes upsíde down. Top wíth a generous sízed amount of fíllíng. Place the second cookíe on top.

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