Pumpkin Whoopie Pies

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! Adapted from a recipe in Farm Journal Homemade Cookies.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: pumpkin cookie whoopie pie

Servings: whoopie pies

Calories: 112kcal

Author: Barbara

Ingredients

1/2 cup shortening
1 1/4 cups brown sugar firmly packed
2 eggs
1 teaspoon vanilla
15 ounces 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

Instructions

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.
Yields about 5 dozen individual cookies or 2 1/2 dozen whoopie pie sandwich cookies.

Notes

The nutritional information is auto-calculated and can vary depending on the products used.

If desired, press the dough down gently to spread out the cookies into a thinner cookie.

Parchment paper makes clean-up super easy. Line the sheet pan with a layer of parchment paper.

Crisco sticks are the easiest way to measure shortening. I always keep these on hand.

Nutrition