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Pumpkin Whoopee Pies

Tis the season for pumpkin treats so I’m happy to share with you my recipe for pumpkin whoopee pies. These whoopee pies are made with soft and squishy pumpkin cookies and are filled with a vanilla mousse made from cream cheese that is lightened with some sweetened whipped cream.

My recipe is for 20 mini whoopee pies. Feel free to make them larger, but make sure to increase the baking time. A 1-ounce ice cream scoop works well for portioning the dough.

I like to coat the pie edges with colored sprinkles to make them look more festive.

Not in the mood or don’t have the time to make whoopee pies? Just make the cookies! They are fabulous on their own as pumpkin cookies.

pumpkin whoopie pies
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5 from 5 votes

Pumpkin Whoopee Pies

Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: cookie recipes, pumpkin desserts, pumpkin recipes
Servings: 20
Calories: 210

Ingredients

Directions

  • Preheat oven to 350 degrees. Line a couple sheet pans with aluminum foil.
  • Sift together the flour, baking soda, baking powder, spices and salt. Set aside.
  • In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute. Add the egg and mix until incorporated. Add the dry ingredients on low speed.
  • Scoop the dough onto the prepared sheet trays with a 1-ounce ice cream scoop about 1-inch apart. Flatten dough slightly with palm. Bake for 9 to 10 minutes or until tops of cookies are set. Remove from oven and set aside to cool.
  • Make the mousse: In a mixer fitted with the whisk attachment, whip the cream and sugar to medium peaks. Transfer the whipped cream to a clean bowl. Add the soft cream cheese and vanilla to the mixer and using the paddle attachment, beat until smooth. Remove bowl from mixer and hand whisk in the whipped cream.
  • Transfer the mousse to a piping bag fitted with a medium smooth tip. Pipe a dollop of filling in the center of one cookie and sandwich with another, pressing down gently. Coat edges of mousse with sprinkles and coat with powdered sugar if desired. Let set in refrigerator for about 10 minutes before serving.

Nutrition

Calories: 210kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 133mg | Potassium: 81mg | Sugar: 14g | Vitamin A: 830IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 0.6mg