Pumpkin Whoopie Pies
A perfect handheld treat to serve at your Thanksgiving table this week, these Pumpkin Whoopie Pies are soft and moist and perfectly festive!
Servings
2dozen
Servings
2dozen
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or use baking stones. Set aside.
  2. In medium-sized bowl, whisk together dry ingredients–flour, baking powder & soda, salt, cinnamon, and ginger. Set aside.
  3. In a large bowl attached to a stand mixer, mix together on low speed sugars, coconut oil, and pumpkin until combined. Add in eggs and vanilla until combined.
  4. With mixer on low, slowly add dry ingredients to batter and mix until just combined.
  5. Using a cookie scoop (whatever size you want–I used a medium one), scoop out dough on to cookie sheet and bake for 10-12 minutes or until tops feel done (or just slightly underbaked)when touched. Remove from oven and let cool on baking sheet for 5 minutes before transferrin to wire rack to cool completely.
Filling
  1. Beat egg whites until stiff. (You know they’re stiff when bowl is inverted and whites do not fall out)
  2. With mixer on, add vanilla, flour, milk, and 2 cups of confectioners’ sugar, scraping down sides of bowl as needed. Cream for 2 minutes. Add butter and remaining 2 cups of confectioners’ sugar and beat until fluffy.
  3. When cakes are completely cool, scoop cream filling onto cakes (I used the same size cookie scoop that I did for the cakes), covering with other side to make a sandwich.
  4. Wrap individually in plastic wrap to keep fresh.
Kat Hertzler
Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.