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!
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.
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)
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)
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)