"A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better." — Vonieta Stogner
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packed brown sugar
1 1/2 cups
solid pack pumpkin puree
1 1/2 tablespoons
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.
I don't know what happened. I bake all the time. They tasted too doughy. Texture was off. Does 1 can of pumpkin = 1 1/2 cups of pumpkin puree. Maybe that's why the recipe was off.
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.
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!
I have made these whoopie pies close to a dozen times since I found the recipe and they always turn out excellent. Everyone loves them because they are not overly sweet, but are super moist. I always add a little extra cloves or "baking spice" to make them extra spicy, just because that is the way I like them. If you beat your egg white until stiff peaks form the frosting is even fluffier. It is true that they turn out pretty much how they are put onto the cookie sheet so using a piping bag (or a ziploc bag with the corner cut off) will result in a smoother cookie top. I have never tried the cream cheese filling but I would think it would be too rich. The best part about this recipe is you can eat more than one, because they are not icky sweet.
These cookies are excellent! Make sure to bake at least 12 minutes. When trying a new recipe, I always do a trial run with only a few cookies to see how long to bake, space apart on the cookie sheet, etc. My first batch appeared to be done, but then the cookies fell and I realized they were underdone. The rest of them came out perfectly. I used a regular cookie dough scoop and the cookies looked great. With the icing, make sure to beat your egg white at a high setting for about 10 minutes. I added just a touch of cream of tartar to it during this stage. The icing took about 15 minutes to make and I had some left over. The cookies are not too sweet, which makes them so enjoyable. Thanks for sharing this delicious recipe!
Don't pass up this recipe! I do not care that much for pumpkin but I made them for DH and Kids--me as well as them LOVED these pies. Only changes were to add 1/2 apple sauce to replac 1/2 oil, add 2tsp xtra cinnamon, and 1tsp xtra vanilla in filling and sprinkled w/powdered sugar---DELICIOUS!!!!
This was really pretty good. I loved the filling, it wasn't too sweet, but worked well with the pumpkin part. I used the EggBeaters eggwhites instead of regular eggs, and they worked great. One problem I had with the pumpkin part though was it ended up very sticky, so I couldn't wrap them, and eating them left chunks on the fingers. Something else to bear in mind, these don't really spread out, so whatever shape you plop them onto the pan in is the shape your cookies will have. But the cream filling? Fabulous, especially for someone that isn't keen on exceedingly sweet things.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Whoopie Pies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 195
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