Name: Pumpkin Whoopie Pies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (15.5 oz) can pumpkin puree; 1 cup corn or vegetable oil; 2 egg yolks (reserve egg whites for filling); 2 cups packed brown sugar; ½ teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 cups all-purpose flour; 1 teaspoon vanilla extract; 2 egg whites; 2 tablespoons flour; 2 teaspoons vanilla extract; 2 tablespoons milk; 2 cups powdered sugar; 1 ½ cups vegetable shortening

Description

Soft, spiced pumpkin cakes sandwiched with fluffy vanilla filling—these classic pumpkin whoopie pies are the perfect fall dessert made in just 30 minutes.

Ingredients

For the Pumpkin Cakes:

1 (15.5 oz) can pumpkin puree

1 cup corn or vegetable oil

2 egg yolks (reserve egg whites for filling)

2 cups packed brown sugar

½ teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3 cups all-purpose flour

1 teaspoon vanilla extract

For the Cream Filling:

2 egg whites

2 tablespoons flour

2 teaspoons vanilla extract

2 tablespoons milk

2 cups powdered sugar

1 ½ cups vegetable shortening

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Instructions

Prepare the Pumpkin Cakes:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

In a large bowl, combine pumpkin puree, oil, egg yolks, brown sugar, and vanilla. Mix until smooth and well combined.

In a separate bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.

Gradually add the dry ingredients to the pumpkin mixture, about one cup at a time, mixing after each addition until fully combined. The batter should be thick.

Drop 2-inch mounds of batter onto the prepared baking sheets, spacing them about 1 inch apart.

Bake for 12 minutes, or until a toothpick inserted into the center comes out clean and tops are slightly golden. Transfer to wire racks to cool completely.

Prepare the Filling:
In a large bowl, beat egg whites on high speed until stiff peaks form (about 2 minutes).
Add flour, vanilla, milk, powdered sugar, and vegetable shortening. Beat until smooth and fluffy. The longer you mix, the lighter the texture.

Assemble the Whoopie Pies:
Spread a generous layer of filling onto the flat side of one pumpkin cake.
Top with a second cake of similar size to create a sandwich.
Repeat until all pies are assembled.

Notes

For extra flavor, add a dash of nutmeg or allspice to the batter.

Refrigerate the filled whoopie pies for at least 30 minutes before serving for a firmer texture.

Store in an airtight container in the refrigerator for up to 5 days.

You can substitute the shortening in the filling with butter for a richer flavor, though texture may vary.

Prep Time: 18 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baked
Cuisine: American