These chocolate chip cookies have vanilla pudding mix which makes the soft and chewy even after a few days! The best recipe!
It’s basically Fall which means my diet has seen a crazy amount of pumpkin! One of my crowd favorites is this recipe for Pumpkin Whoopie Pies! They’re like a tiny little cake cookie with yummy frosting in between. Not only do they look great, but they are sure to make everyone’s taste buds happy! Melt in your mouth goodness!Jump to Recipe
If you have a favorite buttercream or even cream cheese frosting, feel free to use it for the whoopie pies! Just make sure it is fairly firm as they need to hold together well.
For the size of the Pumpkin Whoopie Pies, you can make them bite-sized or as big as you’d like. For 24 sandwiches I made them the size of a small cookie, about 2 inches.
Pumpkin Whoopie Pies Assembly
Using a piping bag, pipe the buttercream in a swirl on one cookie. Top with another cookie to make the sandwich. Repeat for the rest of the cookies! You should have the perfect amount of buttercream.
*I do not recommend stacking the pies in any way as they are very delicate and stick to each other! This was just for a photo. Store them in a single layer.
I hope you love this recipe as much as I do! Please let me know if you try it or have any questions!
Pumpkin Whoopie Pies
- Piping Bags
- Cookie Sheet
- Parchment Paper
For the buttercream:
- 1 egg white
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 cups powdered sugar divided
- ¾ cup shortening
For the cookies:
- 2 cups brown sugar
- 1 cup canola oil
- 1 ½ cups canned pumpkin
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp cardamom
- ¼ tsp ground cloves
- ¼ tsp white pepper
- 1 ½ tsp ground ginger
Make the cookies:
- Preheat oven to 325°F and line a cookie sheet with parchment paper.
- In a large bowl or mixer blend together brown sugar and oil until well combined. Add pumpkin, eggs, and vanilla and continue to blend until smooth.
- In a separate bowl, sift together flour, salt, baking powder, baking soda, and spices. Add to wet ingredients, stirring only until combined. Do not over mix!
- For best results, spoon batter into a piping bag with a large tip or no tip. Pipe even circles of batter onto the parchment paper. You can choose the size, I usually do about 1.5 to 2-inch circles. Leave 2 inches between each cookie. If you don't have a piping bag, use a spoon or cut a hole in a ziplock bag.
- Bake cookies for about 10-12 minutes, until they begin to firm up. Let cool completely.
Make the filling:
- In the bowl of a stand mixer with the whisk attachment combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar. Mix on high speed until the mixture is creamy and light.
- Add shortening and the remaining cup of powdered sugar. Whip on high speed until very light, about 8 to 10 minutes. Set aside.
Assemble the Pies:
- To assemble cookies use a new piping bag or a spoon to put the filling on one side of the cookie sandwiches, then place another cookie on top to create the sandwich.
- Whoopie pies can be stored at room temperature in a sealed container for a few days.