Gingerbread Pumpkin Whoopie Pies – a delicious recipe with gingerbread, cream cheese frosting, egg, pumpkin butter, water, spray. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray the muffin tins, set aside.
2
Place the gingerbread mix in a mixing bowl.
3
Add the egg to the gingerbread mix.
4
Add the warm water.
5
Mix well.
6
Scoop mixture out with measuring scoop.
7
Place each scoop of gingerbread mix into a muffin cup.
8
Preheat oven to 375.
9
Bake the whoopie pies on the middle rack of the oven for 8 minutes.
10
Watch carefully.
11
Remove from oven turn out onto rack and cool.
12
Mix 3/4 cup frosting in mixer bowl.
13
Blend just to get smooth.
14
Add 1/4 cup pumpkin butter to frosting mix.
15
Blend to get smooth but do not over beat.
16
Generously frost 6 whoopie pies.
17
Top each 6 with the remaining 6 as caps.
18
Note: You can also add some seasonings like cinnamon to the frosting.
501
kcal
Calories
40
g
Fat
27
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 18 ounces gingerbread mix (1 box), 15 ounces cream cheese frosting, mix (1 container), 1 egg, pumpkin butter, and more.
Yes, Gingerbread Pumpkin Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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