Pumpkin Whoopie Pies - How to Make Pumpkin Whoopie Pies Video
  1. Food

Your suggestion is on its way!

An email with a link to:


was emailed to:

Thanks for sharing About.com with others!

Video:How to Make Pumpkin Whoopie Pies

with Elizabeth LaBau

These soft pumpkin whoopie pies are filled with a rich cream cheese frosting and sandwiched together. Here is a delicious and easy recipe for pumpkin whoopie pies.See Transcript

Transcript:How to Make Pumpkin Whoopie Pies

Hi, I'm Elizabeth LaBau with About.com. Today I'm going to show you how to make filled pumpkin cookies, similar to whoopie pies, using a recipe from the About.com Southern Food site.

Ingredients for the Pumpkin Whoopie Pies

To make the cookies, you will need:

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • 4 ounces softened butter
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 3/4 cup canned pumpkin puree

Ingredients for the Pumpkin Whoopie Pies' Frosting

For the frosting, you will need:

  • 3 ounces softened butter
  • 4 ounces softened cream cheese
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Make the Cookie Batter the Pumpkin Whoopie Pies

Preheat your oven to 350° Fahrenheit. Begin by making the cookie dough. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk everything together until it's well-mixed, then set it aside for a moment. In the large bowl of a stand mixer, combine 4 ounces butter, the granulated sugar, and the brown sugar. Beat them together on medium speed until light and fluffy. Once they're well combined, add the eggs and the vanilla, and beat again until everything is well-blended.

With the mixer running on low speed, slowly add the pumpkin puree and then the milk, pausing in between additions so everything can be smoothly incorporated. Once all the liquids are mixed in, begin to slowly add the dry ingredients to the bowl with the mixer still on low speed. After all the dry ingredients are mixed in, take the bowl off the mixer and scrape down the bottom and sides of the bowl to make sure everything's mixed together nicely.

Bake the Cookies for the Pumpkin Whoopie Pies

Scoop the cookies onto baking sheets lined with parchment paper or nonstick silicon liners. Since we're sandwiching the cookies together, it's important that they're all the same size, so use a cookie scoop to make uniform balls of cookie dough. Leave about 2 inches in between each cookie. Bake the cookies in the preheated 350° oven for 12-14 minutes. The cookies are finished when they're puffed, golden brown around the edges, and the tops feel firm when you touch them gently. Cool the cookies for about 10 minutes on the baking sheet, then use a spatula to gently transfer them to a wire rack to cool completely at room temperature.

Make the Cream Cheese Frosting for Pumpkin Whoopie Pies

While the cookies cool, prepare the cream cheese frosting. In the bowl of a mixer, combine 3 ounces of softened butter and the softened cream cheese. Beat them together on medium speed until they're smooth and fluffy and free of lumps. Add the vanilla and beat everything together until the vanilla is mixed in. With the mixer running on low, slowly add the powdered sugar, and once it's all incorporated, turn the mixer to medium speed for about 20 seconds, until the frosting is light and fluffy and there aren't any lumps of sugar remaining.

Frost the Pumpkin Whoopie Pies

Although you can use a knife to spread the frosting on the cookies, it's fastest and easiest to pipe it on. If you have a piping bag you can use that, otherwise use a large gallon-sized plastic bag. Fill one corner with frosting and twist it closed at the top. Snip off the corner with scissors.Pipe a circle of cream cheese frosting on the flat side of one of the cookies. Press another cookie on top of the frosting and gently squeeze them together. Repeat until all of your cookies are sandwiched together. Store your pumpkin cookies in an airtight container in the refrigerator for up to four days, and let them come to room temperature before serving.

Thanks for watching. To learn more, visit us on the web at Food.About.com.

About videos are made available on an "as is" basis, subject to the User Agreement.

©2015 About.com. All rights reserved.