The Best Pumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies full of pumpkin spice and a smooth cream filling are the perfect Fall treat that are great for any occasion.
Servings 12
Calories 619kcal
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons quality salt
- 2 teaspoons cinnamon
- Dash of nutmeg
- 1 cup room temperature salted butter
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2.5 cups pumpkin puree not pumpkin pie mix
- 2 eggs or 6 tablespoons of aquafaba, which is what we used here.
Cream Filing
- ½ cup marshmallow fluff
- 4 cups powdered sugar
- 1 stick of unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Dump all of the ingredients into your mixing bowl at the same time and stir just until everything is combined, being sure to scrape the bottom and sides of the bowl to incorporate everything.
- Spray the muffin top pan with non-stick spray before adding the batter in, if reusing the pan, be sure to completely wash it out and respray before adding the remaining batter. This will help ensure the sandwich halves do not stick to the pan.
- Pour the batter evenly in the muffin pan. Place in the oven and bake the whoopie pie halves for about 12 minutes, until they are spongy to the touch but do not giggle or leave an indent.
- Allow the pies to cool for 10 minutes in their pans before turning out onto a cooling rack.
- TO MAKE THE CREAM FILLING: Mix the ingredients together and whip on high until you have a velvety smooth filling.
- Wait until the halves are completely cool before adding the filling. Adding the filling while they are hot will cause the filling to melt and run out of the cakes.
- Top with the other halve and tie some kitchen twine around the whoopie pies to add a fun touch.
Nutrition
Serving: 1g | Calories: 619kcal | Carbohydrates: 98g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 666mg | Fiber: 4g | Sugar: 64g