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Pumpkin Whoopie Pies

From Jennifer Switzer at Beyond the Butter & Taste of Home
Cook Time 38 mins
Servings 7 Cookies

Ingredients
  

Whoopie Pie

  • 2 Cups All-purpose Flour
  • 1 tsp Baking soda
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 cup Vegetable Shortening Room Temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 1 cup Pumpkin Puree
  • 1 tsp Vanilla Extract

Frosting

  • 4 oz Cream cheese Room Temperature
  • 2 tbsp Unsalted Butter Room Temperature
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 2 1/2 cups Confectioners' Sugar Sifted

Instructions
 

Whoopie Pie

  • Place rack just above center and preheat to 350 degrees
  • Line two baking sheets with parchment paper
  • In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and salt. Set aside
  • Using a hand mixer, beat shortening and sugar on medium high until light and fluffy. Add egg and pumpkin puree. Mix completed and scrape down sides as needed. Reduce speed to low and add dry ingredients until just combined.
  • Using a cookie scoop place cookie dough 2 inches apart on baking sheet.
  • Bake 15-18 minutes until edges are golden brown
  • Remove and cool on baking sheet for 5-10 minutes. Must completely cool before frosting.

Frosting

  • Using hand mixer beat cream cheese and unsalted butter on medium high until smooth and blended
  • Add vanilla extract and maple syrup
  • Reduce speed to low and gradually add powdered sugar.
  • Spread frosting on half the cakes and top with remaining cakes. Refrigerate leftovers