What Makes This Halloween Whoopie Pie Recipe Different?

Halloween whoopie pies are decadently festive in ways you never thought possible! The fluffy chocolate cookies are primarily colored by black cocoa powder, actually making them BLACK rather than the typical dark brown of my popular chocolate whoopie pies. Stuffed between the two cakey cookies we add vibrant, smoooooth buttercream dyed pumpkin orange, princess pink, witches’ hat purple, ghoulishly green (or any other frightening color you can think of).

I love this Halloween version of whoopie pies because they are every bit the party showstopper without sacrificing taste. You can expect a whole lot of whoopie pie fun dressed up in a spooky fun costume!

Ingredients in Whoopie Pies 

• Salted butter, softened – I always use salted butter in my recipes! Unsalted will work, just throw an extra pinch of salt in the dough! 
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour – No need for a specialty flour here, all-purpose works great. 
• Black cocoa powder – This helps flavor + color this spooky whoopie pie recipe. 
• Cornstarch – The cornstarch helps these cookies attain a soft, pillowy fluff for days! 
• Baking soda 
• Salt 
• Buttermilk – We need a little more buttermilk in this recipe than the standard whoopie pie! 
• Black food coloring – Let’s just seal the deal on making sure these cookies are the blackest black possible. 

How to Make Homemade Whoopie Pies (Halloween Style!)

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
3. Add the egg and vanilla, mixing well.
4. Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
5. Mix until a thick batter forms.
6. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
7. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
8. Allow the cookies to cool on the pan.
9. While the cookies are cooling, make the filling.

Vanilla Buttercream Filling + Cookie Assembly

1. To make the filling, slowly cream the butter until smooth.
2. Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it  to help incorporate the powdered sugar into the butter.
3. Repeat the last step until all 3 cups of powdered sugar have been added.
4. Add in the clear vanilla extract and more heavy cream to thin the filling, if needed. 
5. If coloring your frosting, add in your desired food coloring. 
6. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies! 
7. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Do I have to use Black Cocoa Powder?

To get the dark black color of the cookies, yes! If you don’t want to use black cocoa powder, check out my chocolate whoopie pie recipe!

How long will homemade whoopie pies last?

Your Halloween Whoopie Pies will keep for 3 days at room temperature or up to 1 week in the fridge. Just make sure to store them in an airtight container!

What colors can I make my filling?

In the spirit of Halloween, I made vibrant orange, purple and pink fillings. I think a green or red would also be good options here. Just be weary of trying black in the frosting if you want to avoid getting it all over your teeth.

More Whoopie Pie Recipes

• Red Velvet Whoopie Pies
• Pumpkin Whoopie Pies
• Oreo Cookies 

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Halloween Whoopie Pies

They’re creepy & they’re kooky, you’re gonna love this cookie! Halloween Whoopie Pies are fluffy black cocoa cookies sandwiched with tender buttercream frosting that’s dyed the season’s favorite colors.

Course Dessert

Cuisine American

Keyword chocolate whoopie pies, Halloween whoopie pies

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Servings 12 large whoopie pies

Calories 323kcal

Ingredients

• 1/2 cup salted butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup + 2 tbsp black cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• black food coloring

Vanilla Buttercream Filling

• 1/2 cup salted butter, softened
• 3 cups powdered sugar
• 2 tsp clear vanilla extract
• 1/4 – 1/2 cup heavy whipping cream
• Food coloring

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
• Mix until a thick batter forms.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.

Buttercream Filling

• To make the filling, slowly cream the butter until smooth.
• Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it to help incorporate the powdered sugar into the butter.
• Repeat the last step until all 3 cups of powdered sugar have been added.
• Add in the clear vanilla extract and more heavy cream to thin the filling, if needed.
• If coloring your frosting, add in your desired food coloring.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies!
• Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Nutrition

Calories: 323kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 90mg | Fiber: 1g | Sugar: 48g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 2mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
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• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Halloween Whoopie Pies appeared first on Cookies for Days.

The Best Red Velvet Whoopie Pie Recipe

Red velvet whoopie pies are my newest version of the popular treat! Perfectly decadent and super pretty, my red velvet whoopie pie recipe yields deliciously cakey cookies and a superb cream cheese frosting filling that will have you swooning. Want th same flavors but without all the individual cookies? Try this Red Velvet Cake Roll!

If you’d rather wait until Christmas or Valentine’s Day to make this festive treat, check out my pumpkin whoopie pies or my classic chocolate whoopie pies. No matter what flavor you try, you’re sure to shout “whoopie!” (Okay, yes, I know that was lame, but that’s supposedly how they got their name, according to the Amish).

What Ingredients are in Red Velvet Whoopie Pies?

• Salted butter, partially melted  – I always use salted butter! You can sub unsalted – just add a pinch of salt to the dough. 
• Brown sugar  – Just brown sugar in this recipe so your cookies stay nice and moist.
• Eggs
• vanilla extract – It’s a lot of vanilla but trust me, it really enhances the cocoa.
• All-purpose flour
• Cornstarch – The cornstarch will help the whoopie pies stay nice and soft.
• Unsweetened cocoa powder – I like Ghirardelli brand of cocoa but use whatever cocoa you have on hand! 
• Baking soda
• Salt 
• Buttermilk  – The buttermilk will react with the baking soda to give the whoopie pies that cake like texture. #science. 
• Red gel food coloring

How to Make Whoopie Pies

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
3. Add the eggs and vanilla, mixing well.
4. Next, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. 
5. As the dry ingredients are mixing in, slowly add in the buttermilk.
6. Mix until a thick batter forms.
7. Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
8. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
9. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
10. Allow the cookies to cool on the pan.
11. While the cookies are cooling, make the filling.
12. To make the filling, slowly cream the cream cheese and butter until smooth. 
13. Add powdered sugar one cup at a time, until all 3 cups of powdered sugar have been added. 
14. Next, add in the clear vanilla extract. 
15. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
16. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. 
17. Enjoy!

How do I thin out my frosting?

If your frosting is a little too thick for your liking, you can add a tiny amount of heavy whipping cream and mix until it is your desired thickness.

How should I store?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

How do I make neat whoopie pies?

A piping bag is your best friend here! Instead of scooping the batter onto the pan, Add your batter to a piping bag. Pipe round circles equal in size onto your prepared baking sheet, leaving room for the cookies to bake and spread. 

Then, once your cookies are cooled, add your filling to a piping bag and pipe it onto the bottom of one red velvet cookie. Press a second red velvet cookie on top to make your whoopie pie!

What is a whoopie pie?

Native to New England and sometimes mistaken as homemade oreos, whoopie pies are extremely cakey sandwich cookies, stuffed with decadent frosting. A traditional whoopie pie recipe takes two chocolate cake rounds and fills them with a buttercream/marshmallow fluff mixture to create a hand-held dessert sandwich. But today, states like Maine and Pennsylvania are famous for mixing it up with a myriad of delicious flavors. 

Other Whoopie Pies to Check Out

• Chocolate Whoopie Pies
• Pumpkin Whoopie Pies

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Red Velvet Whoopie Pies

Stunning to look at and hard to resist, red velvet whoopie pies boast 2 cakey cookies sandwiching smooth cream cheese frosting. They’re almost too pretty to eat.

Course Dessert

Cuisine American

Keyword red velvet whoopie pies, whoopie pies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 12 large whoopie pies

Calories 408kcal

Ingredients

• 1/2 cup salted butter, partially melted
• 1 cup brown sugar
• 2 eggs
• 1 1/2 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• red gel food coloring

Cream Cheese Frosting

• 8 oz cream cheese
• 1/4 cup salted butter, softened
• 4 cups powdered sugar
• 3 tsp clear vanilla extract

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer combine the partially melted butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, cocoa powder, cornstarch, soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
• Mix until a thick batter forms.
• Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread, slightly. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.
• To make the filling, slowly cream the cream cheese and butter until smooth.
• Add powdered sugar one cup at a time, mixing slowly until the powdered sugar is completely incorporated.
• Repeat the last step until all 4 cups of powdered sugar has been added.
• Add in the vanilla extract.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
• Store in an air tight container for up to 3 days at room temperature or up to 1 week in the fridge.

Nutrition

Calories: 408kcal | Carbohydrates: 79g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 135mg | Fiber: 1g | Sugar: 59g | Vitamin A: 318IU | Calcium: 61mg | Iron: 2mg

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The post Red Velvet Whoopie Pies appeared first on Cookies for Days.

Chocolate Whoopie Pies

Whoopie pies are made from two chocolate cakelike cookies that are filled with a buttercream/marshmallow fluff mixture to create a hand-held dessert sandwich – and they are HEAVENLY! It’s basically an Easy Chocolate Cake, without the need for a plate or fork!

In this recipe for the classic treat, you will find a few of my trademark tricks for keeping your cookies ultra soft, incredibly pretty and, of course, delicious.

By way of heads up: the batter/dough used to make whoopie pies is incredibly thick and sticky! This means that most whoopie pies turn out looking a little..frumpy? Uneven? Not anymore! In this recipe, you’ll be instructed to use either a piping bag or cookie scoop to portion out the cookie rounds – leaving your finished whoopie pies even and perfectly baked every time.

To make sure your whoopie pies are as chewy, fluffy, and cakey as possible, this recipe utilizes the science of baking. Instead of opting for the more popular granulated sugar, you’ll find we only use brown sugar to give us an ultra soft cookie for dayssss. More unusually, you’ll also find buttermilk in this recipe – that’s because the buttermilk reacts with the baking soda to raise the cookies while baking to give us the perfect cakelike texture #science.

Finally, I know that optics aren’t everything, but there’s nothing I hate more than ruining a delicious whoopie pie with murky buttercream frosting. While regular vanilla extract will definitely do the job, clear vanilla extract will yield a frosting that is bright white – making your whoopie pies LOOK and TASTE professional.

What’s in a Whoopie Pie?

Whoopie Pie Cookie Ingredients:

• Salted butter, partially melted  – I always use salted butter! You can sub unsalted – just add a pinch of salt to the dough. 
• Brown sugar  – Just brown sugar in this recipe because that keeps things nice and soft compared to granulated sugar. 
• Eggs
• vanilla extract – It’s a lot of vanilla but trust me, it really enhances the cocoa! 
• All-purpose flour
• Dutch processed cocoa powder  – I like Ghirardelli brand dutch processed cocoa but you can use whatever cocoa you have on hand.
• Cornstarch – The cornstarch will help the whoopie pies stay nice and cakey. 
• Baking soda
• Salt 
• Buttermilk  – The buttermilk will react with the baking soda to raise the cookies while baking and make it fluffy and cakelike. #science. 

Whoopie Pie Filling

• Salted butter, softened  – Again, salted. 
• Powdered sugar
• Clear vanilla extract – You could use vanilla that isn’t clear in the frosting but the frosting will have an off white look instead of a bright white.
• Heavy whipping cream

How to Make Whoopie Pies

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
3. Add the eggs and vanilla, mixing well.
4. Next, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. 
5. As the dry ingredients are mixing in, slowly add in the buttermilk.
6. Mix until a thick batter forms.
7. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
8. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
9. Allow the cookies to cool on the pan.
10. While the cookies are cooling, make the filling.
11. To make the filling, slowly cream the softened butter until smooth. 
12. Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
13. Repeat this process until all 3 cups of powdered sugar have been added. 
14. Next, add in the clear vanilla extract. 
15. Add more heavy cream to thin the filling, if needed. 
16. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
17. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. 
18. Enjoy!

Chocolate Whoopie Pies Recipe Tips

How do I make neat whoopie pies?

A piping bag is your best friend here! Instead of scooping the batter onto the pan, Add your batter to a piping bag. Pipe round circles equal in size onto your prepared baking sheet, leaving room for the cookies to bake and spread. 

Then, once your cookies are cooled, add your filling to a piping bag and pipe it onto the bottom of one chocolate cookie. Press a second cookie on top to make your whoopie pie!

Whoopie Pie Recipe Filling Variations

A double chocolate whoopie pie would be absolutely to die for! If that sounds like your kind of heaven, try making this brownie frosting instead of vanilla buttercream. Cookie dough frosting would also be unreal!

Chocolate Whoopie Pie Recipe Storage

How long are whoopie pies good for?

Once assembled, store in an airtight container in the fridge for up to 1 week or on the counter for 3 days!

Can you freeze whoopie pies?

These cookies also freeze well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more guidance!

If you love this Whoopie Pies Recipe, you’ll love these!

• Pumpkin Whoopie Pies
• Chocolate Cookie Recipe
• Twix Thumbprint Cookies

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Whoopie Pies Recipe

Hooray! You just found the BEST chocolate whoopie pie recipe! Decadent buttercream sandwiched between two amazingly cakey chocolate cookies.

Course Dessert

Cuisine American

Keyword chocolate whoopie pies, whoopie pies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 12 large whoopie pies

Calories 313kcal

Ingredients

• 1/2 cup (111g) salted butter, softened
• 1 cup (246g) brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 cups (304g) all-purpose flour
• 1/2 cup (60g) dutch processed cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (177ml) buttermilk

Vanilla Buttercream Filling

• 1/2 cup (111g) salted butter, softened
• 3 cups (321g) powdered sugar
• 2 tsp clear vanilla extract
• 1/4 – 1/2 cup (60-120ml) heavy whipping cream

Instructions

• Preheat the oven to 375° F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer combine the partially melted butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, cocoa powder, cornstarch, soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
• Mix until a thick batter forms.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F (190°C) for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie. Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.
• To make the filling, slowly cream the butter until smooth.
• Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
• Repeat the last step until all 3 cups of powdered sugar has been added.
• Add in the clear vanilla extract.
• Add more heavy cream to thin the filling, if needed.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
• Store in an air tight container for up to 3 days at room temperature or up to 1 week in the fridge.

Nutrition

Calories: 313kcal | Carbohydrates: 68g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 223mg | Potassium: 138mg | Fiber: 2g | Sugar: 48g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 48mg | Iron: 2mg

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The post Chocolate Whoopie Pie Recipe appeared first on Cookies for Days.

Pumpkin Whoopie Pie Recipe

First things first, let’s talk about what a whoopie pie is. Native to New England and sometimes erroneously referred to as homemade oreos, whoopie pies are, for a lack of a better description, an extremely cakey sandwich cookie. A traditional whoopie pie recipe takes two chocolate cake rounds and fills them with a buttercream/marshmallow fluff mixture to create a hand-held dessert sandwich. But today, states like Maine and Pennsylvania are famous for cranking out a wide variety of delicious flavors. 

These pumpkin whoopie pies are my festive, autumn version of the popular treat. If you’re looking for a unique, but incredibly delicious, pumpkin dessert to try this Fall, look no further. With the textbook cake-like texture and a decadent cream cheese frosting filling, you’re going to fall in love with these perfectly spiced pumpkin whoopie pies. 

Wanting some over the top, pumpkin inspired breakfasts? Try these Salted Caramel Pumpkin Muffins.

Ingredients in Pumpkin Whoopie Pies

• Salted butter, partially melted  – I always use salted butter! You can sub unsalted – just add a pinch of salt to the dough. 
• Brown sugar  – Just brown sugar in this recipe so your cookies stay nice and moist.
• Egg
• Pumpkin puree  – Please note this is pumpkin puree, not pumpkin pie filling! 
• vanilla extract
• All-purpose flour
• Cornstarch – The cornstarch will help the whoopie pies stay nice and soft.
• Cinnamon – The cinnamon is what makes pumpkin things taste like pumpkin things! Don’t skimp here or else you’ll be sad with the flavor of the whoopie pies.
• Baking soda
• Salt 
• Buttermilk  – The buttermilk will react with the baking soda to give the whoopie pies that cake like texture. #science.

How to Make Pumpkin Whoopie Pies

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
3. Add the egg, pumpkin puree and vanilla, mixing well.
4. Next, add the flour, cornstarch, cinnamon, baking soda and salt to the bowl. Slowly start mixing. 
5. As the dry ingredients are mixing in, slowly add in the buttermilk.
6. Mix until a thick batter forms.
7. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
8. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
9. Allow the cookies to cool on the pan.
10. While the cookies are cooling, make the filling.
11. In the bowl of a stand mixer, cream together the softened butter and cream cheese until mixed thoroughly.
12. Scrape the sides of the bowl and then alternate adding the remaining filling ingredients, adding a portion of the powdered sugar and then some liquid, letting the mixer go on low until the powdered sugar is completely incorporated before adding more.
13. Repeat this process until all of the ingredients have been added. Adjust the consistency of the frosting to your liking by adding more heavy cream to the frosting to thin or more powdered sugar to thicken. 
14. Pipe the filling onto the bottom of a cooled pumpkin cookie and top it with another pumpkin cookie to create the whoopie pie. Repeat with remaining cookies.
15. Store in an airtight container for up to 3 days.
16. Enjoy!

How do I make neat whoopie pies?

A piping bag is your best friend here! Instead of scooping the batter onto the pan, Add your batter to a piping bag. Pipe round circles equal in size onto your prepared baking sheet, leaving room for the cookies to bake and spread. 

Then, once your cookies are cooled, add your filling to a piping bag and pipe it onto the bottom of one pumpkin cookie. Press a second pumpkin cookie on top to make your whoopie pie!

What’s the best way to store leftover pumpkin whoopie pies?

Once assembled, store in an airtight container in the fridge for up to 3 days! These cookies also freeze well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more guidance!

Other Desserts Like Whoopie Pies

• Pizookie
• Lofthouse Cookies
• Twisted Sugar Coconut Lime Cookies

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Pumpkin Whoopie Pies

Pumpkin whoopie pie: imagine two cakey, fluffy, perfectly-spiced pumpkin cookies sandwiched together with cream cheese frosting.  *cue drool*

Course Dessert

Cuisine American

Keyword pumpkin whoopie pies, whoopie pies

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Servings 24 small whoopie pies

Calories 159kcal

Ingredients

• 1/2 cup salted butter, partially melted
• 1 cup brown sugar
• 1 egg
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• 4 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk

Cream Cheese Frosting Filling

• 1/4 cup salted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt
• up to 1/4 cup heavy whipping cream

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer combine the partially melted butter and brown sugar until combined.
• Add the egg, pumpkin puree and vanilla, mixing well.Add the flour, cornstarch, cinnamon, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
• Mix until a thick batter forms.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie. Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.
• In the bowl of a stand mixer, cream together the softened butter and cream cheese until mixed thoroughly.
• Scrape the sides of the bowl and then alternate adding the remaining filling ingredients, adding a portion of the powdered sugar and then some liquid, letting the mixer go on low until the powdered sugar is completely incorporated before adding more.
• Repeat this process until all of the ingredients have been added. You can adjust the consistency of the frosting by adding more heavy cream to this the frosting or more powdered sugar to thicken the frosting.
• Pipe the filling onto the bottom of a cooled pumpkin cookie and top it with another pumpkin cookie to create the whoopie pie. Repeat with remaining cookies.
• Store in an airtight container for up to 3 days.
• Enjoy!

Nutrition

Calories: 159kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 112mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1758IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
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The post Pumpkin Whoopie Pies appeared first on Cookies for Days.