Pumpkin whoopie pies

    • < />
    • < />
    • < />
    • < />
    • < />
    • < />

    Pumpkin whoopie pies

    Pumpkin whoopie pies

    (386)
    1hr10min


    333 people made this

    About this recipe: These whoopie pies are perfect for Halloween - kids and adults alike will adore them. A light pumpkin sponge sandwich is filled with a vanilla buttercream filling. These taste fab and make your house smell gorgeous!

    Ingredients
    Makes: 3 dozen whoopie pies

    • 400g dark brown soft sugar
    • 220ml vegetable oil
    • 375g pumpkin - cooked, mashed and cooled
    • 2 eggs
    • 375g plain flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon vanilla extract
    • 1 1/2 tablespoons ground cinnamon
    • 1/2 tablespoon ground ginger
    • 1/2 tablespoon ground cloves
    • Filling
    • 1 egg white
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 250g icing sugar
    • 155g butter, room temperature

    Method
    Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease baking trays, or line with baking parchment.
    2. Combine the oil and brown sugar. Mix in the cooled pumpkin and eggs, beating well. Add the flour, salt, baking powder, bicarb, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
    3. Drop mixture by heaping teaspoons onto the prepared baking trays. Bake in the preheated oven for 10 to 12 minutes. Let cakes cool then make sandwiches from two cakes filled with the filling.
    4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 125g of the icing sugar. Mix well then beat in the butter and the remaining sugar. Beat until light and fluffy.

    Pumpkin

    To cook the pumpkin, either bake or steam it, then peel and mash. Allow to cool before using in the recipe. Shop-bought pumpkin puree may be used instead, if available.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (386)

    Reviews in English (386)

    by
    250

    These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cookies were perfect. I used a 2 tbsp. mini ice cream scoop so they'd be the same size, and I had no problems with them keeping a funky shape while baking. They smoothed out perfectly. I used a different filling: 1 large tub Cool Whip, 8 oz cream cheese, 2/3 cup sugar and 2 tsp. vanilla, whipped together. It was light, not too rich. The flavor of the pies was much better after they rested overnight. MAKE THIS RECIPE. You won't be disappointed.  -  04 Oct 2007  (Review from Allrecipes US | Canada)

    by
    143

    Very yummy. Mine were done at 10 minutes. I do prefer cream cheese filling with pumpkin, so I used the cream cheese II recipe from this site.  -  05 Jul 2008  (Review from Allrecipes US | Canada)

    by
    104

    OMG!! These were amazing! I made them for a FBLA fundraiser for my son, and they were the first thing to sell out. Not before hubby kept some for himself. I did use a different filling (1 cup butter, 1 cup marshmallow creme, 2 cups confectioners sugar & 2 tsp vanilla). These are heavenly!  -  08 Nov 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate