Pumpkin Whoopie Pies with a cream cheese filling are the perfect fall treat. The best part of this recipe is leave out the filling and have pumpkin cookies!
Pumpkin Whoopie Pies
The recipe for these pumpkin cookies is adapted from one we found in the Farm Journal Homemade Cookies cookbook. If you don’t feel like making the cream cheese frosting for the filling of these Pumpkin Whoopie Pies, then just skip that step and enjoy the cookies on their own!
However, if you want the full experience, then mix up that cream cheese frosting and and create these rich, flavorful sandwich cookies!
Here’s a tip: Once these Pumpkin Whoopie Pies are assembled, wrap them individually in plastic wrap and put them in the freezer. Pull them out one at a time, let them partially thaw out and then enjoy. They are a bit firmer when they are partially frozen and oh-so good!
These are great after school snacks for the kids or throw them in the cooler as a treat at the football or soccer field.
Barbara has plans to make up a batch and throw them in the freezer as an easy dessert option for Kevin once he’s in the field harvesting corn and soybeans this fall!
- 1/2 cup shortening
- 1 1/4 cups brown sugar firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups canned pumpkin
- 2 1/2 cups flour sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Preheat oven to 375 degrees F.
- Cream shortening and brown sugar together.
- Add eggs and beat thoroughly.
- Mix in vanilla and pumpkin.
- Sift together the dry ingredients.
- Blend into creamed mixture.
- Drop by heaping spoonfuls about 2-inches apart onto a greased baking sheet.
- Bake for about 15 minutes or until lightly browned.
- Remove cookies from baking sheet and cool on racks.
- While cookies are cooling, make Cream Cheese Frosting.
- Once cooled, add dollop of cream cheese frosting onto bottom of a cookie and top with another cookie.
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