Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 2 cups packed brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 3-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1-1/2 cups canned pumpkin; 1/4 cup all-purpose flour; Dash salt; 3/4 cup whole milk; 1 cup shortening; 2 cups confectioners' sugar; 2 teaspoons vanilla extract

Servings: persons

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups canned pumpkin
1/4 cup all-purpose flour
Dash salt
3/4 cup whole milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

1
Preheat oven to 400u00b0. Cream shortening and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.
2
Drop by rounded tablespoonfuls 2 in. apart onto greased
3
; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
4
For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
5
In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

1243

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup shortening, 2 cups packed brown sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract, and more.

Yes, 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.

That's it — enjoy your meal!

Pumpkin Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions