Pumpkin Whoopie Pies
Tender, fluffy, kissed with spice, and oh so delightful! Pumpkin Whoopie Pies are the flavor of fall, tucked in delicious little pillows.
I’m excited to share a book with you today, written by a friend and fellow food blogger, Jenna Weber. Jenna’s wonderful site Eat, Live, Run, is a fun mix of health-conscious dishes and decedent treats!
White Jacket Required is the story of Jenna’s adventures through culinary school, personal independence, tragedy and love. Jenna’s ability to draw you into her life story, as if you were standing right next to her the whole way through, is uncanny. In fact, I discovered she is was obsessed with Little House on the Prairie Books, just like me.
I liked Jenna before, but now I pretty much consider her my new BFF. *wink*
If you love cooking and coming-of-age tales, this is the book for you.
White Jacket Required is sprinkled with home-style family recipes, as well as culinary inspirations. You can buy it online and in popular bookstores.
Today’s recipe comes straight out of the pages of White Jacket Required.
Moist spicy cookie-cakes filled with decedent vanilla frosting. These Pumpkin Whoopie Pies make perfect little lunchbox treats and edible gifts.
I had to pass them around fast, in order not to eat the entire batch by myself.
Thanks Jenna for sharing your dreamy Pumpkin Whoopie Pies with us, and good luck on your book tour!
Yield: 18 whoopie pies
Prep Time: 30 minutes
Cook Time: 12 minutes
Pumpkin Whoopie Pies
These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.
Ingredients:
For the butter cream filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar, divided
3/4 cup shortening
For the cookies:
2 cups brown sugar
1 cup canola oil
1 1/2 cups canned pumpkin
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground white pepper
1 1/2 teaspoons ground ginger
Directions:
Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
Preheat the oven to 325°F. and line a baking sheet with parchment paper.
Make the cookies: In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to over mix).
For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
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45 Responses to “Pumpkin Whoopie Pies”
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These pies look heavenly, I love all the spices!
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The book sounds wonderful! So nice of you to feature it here!
And I’m totally craving these whoopie pies! They look awesome!
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I was planning to make a special trip to my fave bakery tomorrow because I heard they’d started stocking their pumpkin whoopie pies…Now I won’t need to because I can make my own. These look amazing!
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LOVED Jenna’s book. And I love these whoopie pies!! Perfect sweet treat for this time of year.
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These look perfect! I can see my saturday now…a plate of these and a great read
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Oh my those look delicious this morning, love those and Jenna’s new book
xoxo
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Pumpkin Whoopie Pies love. I need to get a copy of Jenna’s book. It looks amazing.
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These are adorable, I have a family that will just love these!
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I have been reading your posts on my phone in the last weeks mentally composing comments and I finally am now writing them! Love this Sommer. Love Jenna’s blog and the book sounds great. I also love the flavors of fall beginning to creep into our food and these sound like the perfect christening of the season! So pretty too.
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Because pumpkin whoopies are sent from heaven… I better go ahead and eat the whole batch myself!!
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Who can resist a great read…and pumpkin whoopie pies?! Both look scrumptious!
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These look delicious! I love Jenna’s blog and I can’t wait to read the book.
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Yay for more pumpkin goodies!!!
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Sommer they look wonderful! I’ve seen a few other bloggers make these and every time I see them, I think, I need these! From the cookies to the filling, awesome job and so excited to get my hands on a copy of Jenna’s book, soon, too!
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Beautiful whoopie pies, Sommer! And don’t we all love Jenna & her book is amazing
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Whoopie! Pumpkin season’s here!
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a favourite especially for this time in the year
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Pumpkin whoopie pies. . .delicious!
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Oh man….these whoopie pies are calling my name!
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Will definitely have to make this for this year’s Thanksgiving dinner!
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So when you say they’re a rich treat does that mean that eating the whole plate would be wrong? Are you sure…
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I’m *patiently awaiting the arrival of this book! Pumpkin Whoopie Pies… must make!
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Oooh, these look wonderful! Thanks for th etip about eating them the day they are made. Pumpkin baked goods do tend to get gummy. Better to share a batch of these little treats with friends right away!
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I love all the spices. I can’t wait to read Jenna’s book~
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They look so nice moist, I dont like dry cookies, but those r just perfect as they r. Just wish I had abatch lying here, waiting for me to finnish them up. They would never survive another day in my house. thanks for sharing
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I love Jenna and her new book!!! These whoopie pies make me so happy, Sommer, how do you get yours to look soooo perfect??
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Sommer — September 22nd, 2012 @ 8:12 am
Hey Julie, I piped the batter and the frosting, because I’m nitpicky!
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Love seeing miss Jenna’s beautiful face! Oh and these look soooo good!!
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These look amazing! Yum!
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Great recipe! I love pumpkin period. But these looks awesome. And i look forward to reading Jenna’s cookbook!
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Love Jenna and these whoopie pies!!
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I must read Jenna’s book and what is more perfect for fall than pumpkin!
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Well done on the whoopies! They look perfect. I’ve heard many great things about Jenna’s book and hope I can add it to my shelf soon
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Love these whoopie pies! Totally need to make them!
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Spice in the filling: too much? Probably … But this time of the year, I can’t get too much nutmeg, cinnamon, or ginger.
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But spiced whoopies ,,,, that’s just brilliant. Cheers!
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I saw these on Pinterest Sommer and almost fell Ove-ahhhh! Love every little crumb of these.
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These look incredibly good Sommer! I just finished reading Jenna’s new book and loved it, especially with the recipes intertwined. So glad you made her Pumpkin Whoopie Pies so I could see how good they really are!
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I said all last fall that I just had to make pumpkin whoopie pies! Now, I know I’ve just got to! They look amazing!
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So I’ll just take the whole plate I think. That’s a reasonable serving size for pumpkin whoopie pies, right? These look insanely delicious!
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I can’t wait to read it! Even though I’m in culinary school myself, I still love to read about other people’s experiences.
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My kids would faint from delight if I made these. I’m looking forward to Jenna’s book, it’s in transit to me!
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I just made these, in fact i have my last pan of them in the oven right now, i left out the white pepper and Caramon as i dont have it and they are still YUMMY!!!
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