Pumpkin Whoopie Pie Recipe
This Pumpkin whoopie pie recipe makes the softest pumpkin-flavored cookies filled with a cream cheese filling and then drizzled with chocolate. These are perfect for Thanksgiving!
Servings: 12 Whoopie Pies
Calories: 590kcal
Ingredients
- 1 cup light brown sugar
- ½ cup canola oil
- ¾ cup Pumpkin Puree
- 1 large egg
- 1 ½ cups flour
- ½ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp instant espresso grounds
Filling
- 8 oz cream cheese softened
- ½ cup unsalted sweet cream butter
- 1 tsp instant espresso grounds
- 4 cups powdered sugar
- 4-6 tbsp heavy whipping cream
Mocha Drizzle
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- 1 tsp instant espresso grounds
Instructions
- Preheat oven to 350 °F (177 °C) and line two cookie sheets with parchment paper Using a large bowl, beat the oil, brown sugar, pumpkin, vanilla, and egg until combined
- Using a medium bowl, whisk the flour, salt, baking powder, baking soda, pumpkin pie spice, espresso grounds
- Gradually beat the dry ingredients into the wet ingredients until combined and smooth Drop spoonfuls of the batter onto the cookie sheet
- Bake in the oven for 11 minutes or until the whoopie pie bounces back
- Remove from oven and allow to cool while you make the frosting
- Using a standing mixer, beat the cream cheese, butter, powdered sugar Using a small bowl, whisk the espresso and the heavy whipping cream
- Pour into the frosting and beat until combined, smooth, and holds peak
- Scoop into a piping bag
- Pair up the whoopie pies to a size comparison
- Pipe a dollop of the frosting onto the bottom and place the top onto the frosting, lightly pressing down to create a sandwich
- Using a small pot, bring the heavy whipping cream and espresso to a simmer Pour over the chocolate chip and whisk until smooth
- Pour into a piping bag and cut the tip
- Drizzle over the whoopie pie
- Allow the chocolate to harden before enjoying it!
Notes
- Size: Make the cookies as evenly sized as possible. A trick is to use a cookie scoop to get the amount of dough at a time.
- Filling: Be sure to allow the cookies to cool completely before you fill them. Filling a warm cookie will cause the frosting to run.
- Sticky: If you find that the whoopie pies are sticking to your hands while you are filling them, put on gloves so that the heat from your hands does not cause stickiness.
Nutrition
Serving: 1Whoopie Pie | Calories: 590kcal | Carbohydrates: 77g | Protein: 4g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 237mg | Potassium: 170mg | Fiber: 2g | Sugar: 61g | Vitamin A: 3045IU | Vitamin C: 1mg | Vitamin D: 0.4µg | Calcium: 69mg | Iron: 2mg