What’s baking? Pumpkin whoopie pies!

Posted on by Rebecca Barrettfox

Gazing at a case of whoopie pies–chocolate, peanut butter, red velvet, and other flavors–is perhaps my favorite activity at Lancaster’s Central Market, my favorite place to eat when I’m back home. And pumpkin is my favorite flavor, which is why I created these. They have a cream cheese frosting which is also pretty tasty with red velvet whoopie pies. Hope you enjoy!

This makes 20 oversized pies, 20 regular ones, or 120 minis.

An oversized pumpkin whoopie pie with cream cheese filling

Ingredients

for the pies

  • 6 cups all-purpose flour (360g)
  • 21 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon salt
  • 2 teaspoons cardamon
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 teaspoons ground ginger
  • 2 (15-ounce/425g) cans pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 4 cups packed light brown sugar
  • 1 1/3 cup vegetable oil
  • 2 tablespoon vanilla extract

For the Filling:

  • 1 stick softened butter
  • 8 ounces room-temperature cream cheese
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 6 cups confectioners’ sugar (360g)

Directions

  1. Preheat over to 350. Line two baking sheets with parchment paper.
  2. Whisk flour, soda, salt, and spices in a large bowl.
  3. In a separate bowl, whisk eggs lightly; add brown sugar, oil, and vanilla and beat well.
  4. Add wet ingredients to dry and mix until no dry streaks remain.
  5. Spoon onto one baking sheet; for oversized whoopie pies, use two large spoons to create pies about 1.5-2 inches in diameter. For regular size, aim for about half that. For minis, use a teaspoon or small melon baller to dollop them on the baking sheet. Space about 1″ apart. (I can easily fit 36 minis on a baking sheet.)
  6. Bake one sheet at a time: 12-14 minutes for oversized; 10-12 for regular, or 8-10 for minis. Cool on baking sheet for 5 minutes, then remove to cooling rack until thoroughly cool.
  7. In the bowl of stand mixer if you have one, cream butter and cream cheese. Add vanilla and salt and mix another 20 seconds. Add confectioners’ sugar slowly, then, when all is added, mix at high speed for 30 seconds. Scrape down sides as needed.
  8. Use a cake decorating bag to pipe filling half of the pies. Top with remaining half. If you’re feeling fancy, you can roll the sides in sprinkles or toasted, chopped pecans.

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