Whoopie Pumpkin Pies Recipe

Name: Whoopie Pumpkin Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, at room temperature; 1 1/4 cups granulated sugar; 1 large egg; 1 cup buttermilk, at room temperature; 1 teaspoon pure vanilla extract; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; Pinch of kosher salt; 4 ounces cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 2/3 cup confectioners' sugar; 1/4 cup canned pure pumpkin; 1/4 teaspoon ground cinnamon; Pinch of kosher salt

Servings: persons

1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of kosher salt
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
Pinch of kosher salt

1
Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches).
2
Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy.
3
Beat in the egg, then the buttermilk and vanilla.
4
Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6
Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart.
7
Bake until the edges are set but the cookies are still soft, about 8 minutes.
8
Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
9
Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth.
10
Slowly beat in the confectioners' sugar until smooth.
11
Add the pumpkin, cinnamon and salt and beat until smooth.
12
To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie.
13
Repeat with the remaining cookies.
14
Photograph by Con Poulos

1446

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: 1 stick unsalted butter, at room temperature, 1 1/4 cups granulated sugar, 1 large egg, 1 cup buttermilk, at room temperature, and more.

Yes, Whoopie Pumpkin 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.

Whoopie Pumpkin Pies

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