Pumpkin Whoopie Pies

What could be better than two pumpkin spiced cookies put together with a fluffy cream cheese filling? If they looked like pumpkins too! Make these Pumpkin Whoopie Pies for your next Thanksgiving dinner or fall party.

Hi everyone. It’s Kim, The Partiologist. I love pumpkin, but I don’t love pumpkin pie, in fact I don’t even like it.  So every year around Thanksgiving, I try and come up with a way to make pumpkin into anything but a pie.  Today you could say I now LOVE pumpkin pie… Whoopie Pie Pumpkins! 

For years, I have been wanting to make them and it looks like this is the year.

The year of the CUTE Whoopie Pie Pumpkins!

 So easy, no trip to the pumpkin patch needed.  Just a trip to the store for canned pumpkin.  Before we mix up the whoopie pie batter, we need to make our fondant decorations.

Use a small piece of white fondant. Add a drop of avocado food color. Mix until you reach your desired shade of green.

Make your pumpkin leaves with a mini fondant plunger cutter. Place the leaves on an flower former and let them dry.  Or, you may use a paper towel roll covered in parchment paper or leave them flat.

Use a clay extruder and press out a long string of green fondant. Roll the fondant around a caramel apple stick.  Let the fondant set until it is almost dry. Remove from the stick and curve.

Take another piece of white fondant and add a bit of brown food color.  Mix until you reach your desired color for the stem. Roll out and cut into strips, using a strip cutter No. 4.  Or just cut one inch strips. Cut the strip into pieces. Take each piece and roll up, diagonally. Roll the end between your two fingers, making it smaller at the bottom.

Now it’s time to mix up the Whoopie Pie batter.  Spray your whoopie pie pan, add the batter and bake according to directions. Remove from pan and let cool. Now it’s time to assemble the pies.

Take one cooled pie and insert a wooden caramel apple stick diagonally into the top of the mini whoopie pie, making a hole for the stem. After rolling the end of the stem thin, trim off the bottom.

Insert into the top of the whoopie pie.

Add a dollop of cream cheese icing to the center of a whoopie pie. Top with another whoopie pie that you have already inserted a stem. Add the curls to the side of the stem. Place a bit of cream cheese icing to the leaf and stick on the other side of the leaf.

This may be the first year I’ll eat pumpkin pie…whoopie form!

Recipe Source : Very Best Baking

6067399

Pumpkin Whoopie Pies!

by The Partiologist for Hungry Happenings

Print

Whoopie Pie Pumpkins

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Tangy cream cheese frosting sandwiched in between to amazing soft pumpkin spiced cookies sandwiched

Course: Dessert

Cuisine: American

Keyword: pumpkin shaped food, whoopie pie

Servings: 8

Author: Beth Jackson Klosterboer

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup 1 stick butter
• 1 1/4 cups granulated sugar
• 2 large eggs at room temperature, lightly beaten
• 1 cup 100% Pure Pumpkin
• 1 teaspoon vanilla extract

For the Frosting

• 4 ounces cream cheese
• 6 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions

1. For the Cake

For the Cake

1. PREHEAT oven to 350° F. Spray whoopie pie pan with Bakers Joy or other Bakers Spray.
2. COMBINE flour, baking soda, baking powder, and cinnamon and salt in medium bowl.
3. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Add pumpkin and vanilla extract; beat until smooth.
6. Stir in flour mixture until combined.
7. Drop by heaping measuring teaspoons into prepared whoopie pie pan.
8. BAKE for 10 to 13 minutes or until springy to the touch.
9. Remove and cool completely.

For the Frosting

1. BEAT cream cheese, butter and vanilla extract in small mixer on medium speed until combined. Gradually beat in powdered sugar until light and fluffy.
2. SCOOP a heaping tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich.
3. Repeat with remaining cookies and filling.
4. Add fondant decorations.

Hi! I’m Kim, the girl behind the pink hair… I love to plan and host parties and show how to recreate them from start to finish. I also love making cute edible sweets, where I turn anything plain into a party. I hope you enjoy my creations for HUNGRY HAPPENINGS and party along with me each week.

Be sure to check out all of my amazing Thanksgiving Recipes

 More Pumpkins in Disguise!

Stained Glass Pumpkins

 
Popcorn Ball Pumpkins

Cookie Cutter Pumpkin Fudge

Pumpkin Treats from Hungry Happenings

Chocolate Caramel Pumpkins

Raisin & Peanut Power Bar Pumpkins

Three-Cheese Pumpkin Calzones