The Perfect Pumpkin Whoopie Pies Recipe
These pumpkin whoopie pies are exactly how whoopie pies should be. The actual pumpkin cookies are super soft, almost like muffin tops. The vanilla buttercream filling is light and fluffy like clouds. Each bite is full of pumpkin spice, and truthfully, if you’re already here reading this, you know you’re going to love them so I don’t have to convince you anymore! This recipe makes 12 whoopie pies from 24 soft pumpkin cookies. While that is definitely too much to serve two people, I think you’ll have no problem gifting the rest of them. Plus, they freeze so well, too!
What are Pumpkin Gobs?
Pumpkin gobs are the same thing as Pumpkin Whoopie Pies! It’s just another name for this sweet pumpkin treat.
Pumpkin Gobs Ingredients
If your pantry is ready with all of the fall baking ingredients, then you can make these pumpkin whoopie pies quickly! I love that this recipe uses 1 ½ cups of canned pumpkin, which is almost a full can. You can make my pumpkin donut holes with the leftover, which are baked and coated in cinnamon sugar!
Brown Sugar. This is the only sweetener we’re using for the cookies, and we’re using it because the molasses brings extra moisture and keeps these cookies soft and tender, like muffins. If you love brown sugar, try my brown sugar cream cheese frosting. Oil. Use any neutral oil, like canola oil, grapeseed oil, or even vegetable oil. Canned Pumpkin. Be sure to buy canned pure pumpkin, not the one called pumpkin pie filling, which already contains sugar and spices. Eggs. We need two whole eggs for the pumpkin whoopie pies, plus an extra egg white for the fluffy cream filling. I recommend using pasteurized eggs since the egg white won’t be cooked in the filling. Vanilla. Always bake with real, pure vanilla extract. Flour. Use all-purpose flour here, not cake flour. Baking Soda and Baking Powder. Pumpkin Pie Spice. You can use 1 heaping tablespoon of pumpkin pie spice, or 1.5 teaspoons ground cinnamon, ½ teaspoon ground cardamom, ¼ teaspoon ground cloves, and 1.5 teaspoons ground ginger. Milk. A small splash of whole milk for the cream filling. Powdered Sugar. This is for sweetening the cream filling between the pies. Butter. Traditionally, the filling for pumpkin whoopie pies contains shortening because it stays soft at cool temperatures, but I much prefer the taste of butter. If you are searching for an old fashioned recipe, simply use this recipe but swap in ¾ cup of shortening instead of the butter. The photographs here show white shortening, but you can use butter or even butter-flavored shortening.
How to Make Pumpkin Spice Whoopie Pies
You really need a stand mixer for this recipe because the cream filling needs to mix for a long time. This is the stand mixer I use and love in my own kitchen.
How to make the filling for these Pumpkin Gobs
Storing Pumpkin Spice Whoopie Pies
These cookie sandwiches will keep in a sealed container in the fridge for a few days. You can freeze them, both with and without filling and then defrost in the fridge before eating. Cookie sandwiches will keep in a sealed plastic container in the fridge for a few days. Storage: These cookie sandwiches will keep in a sealed container in the fridge for a few days. You can freeze them, both with and without filling and then defrost in the fridge before eating.
