pumpkin whoopie pie

Pumpkin Spice Whoopie Pies Recipe

Heeeeyyyyyy, pumpkin!  Where in tarnation have you been hiding?  Well, the truth of the pumpkin matter is that I’m a closet pumpkin eater in all socially unacceptable seasons.  We don’t just save it for fall and holidays.  Pumpkin in August?  Why, yes, I believe I will.  Pumpkin pie in July?  Sign me up. Pumpkin cookies in February?  Be mine.

You get the picture.  Don’t judge me.

This pumpkin spice whoopie pie recipe is a regular around these parts.  I originally made and posted them a couple of years ago.  In AUGUST!  OMG!  Scandalous!

What was I thinking?  I was brand new to blogging then and no one was reading this here website except Lisa, Jennifer, and my mom.  They don’t judge.  Well, Jennifer totally judges.  If there were any negative comments I either didn’t care or forgot about them.

The point is that I did make and publish this recipe a couple of years ago, but I upgraded my website and had a new one designed.  I also upgraded my hosting company, which was an excellent idea.  Anyhoo, when my original content got transferred to my new site and new host, not all of the photos survived the trip.  The Pumpkin Whoopie Pie was one that didn’t make it.

So, we (and as usual, when I say we I really mean me) decided to have a do-over.

And here we are with some new and delicious pumpkin spice whoopie pies.  I just have to tell you that they are just as delicious in August as they are in October!  Happy Pumpkin Season!

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Pumpkin Spice Whoopie Pies Recipe

Ingredients

For the Pumpkin Cakes

• 1 cup white sugar
• 1/2 cup brown sugar
• 1 can pumpkin 15 ounce
• 1 stick butter
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice

For the Filling

• 1 8 oz block of cream cheese softened
• 1 stick butter softened
• 2 tablespoons vanilla extract
• 3 1/2 cups powdered sugar

Instructions

For the Pumpkin Cakes

1. Preheat oven to 350
2. Beat together sugar, brown sugar, pumpkin, and butter
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice
4. Add dry ingredients to the wet and stir to combine
5. Coat whoopie pie pan with cooking spray
6. Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
7. Bake 15 - 17 minutes or until done in the middle and golden brown
8. Cool completely on a wire rack

For the Filling

1. Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and combined
2. Add vanilla extract and powdered sugar and beat slowly at first, then increase speed until combined and smooth

For the Assembly

1. Scoop about 1 tablespoon of filling on to the flat side of one of the pumpkin cakes then top with the flat side facing filling of another pumpkin cake, repeat

NOTES: 

1. I used my trusty, but not rusty whoopie pie pan for this recipe.  If you don’t have one, you can either buy one here or just use a cookie sheet lined with parchment paper or a slip mat.  Just be sure that you use a measuring spoon or something to make them all even sizes or you’ll have some clumsy looking whoopies.  They’ll still be delicious though. And this is not a sponsored or affiliate post, I just love my whoopie pie pan.
2. I like to chill my cream cheese frosting a little bit after making it to firm it up a bit.
3. These can either be served immediately or made ahead of time – just refrigerate until about 15 minutes before serving.