Pumpkin Whoopie Pies Recipe

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Pumpkin Whoopie Pies
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Ingredients
16
Count
Nutrition
792
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
  3. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
  6. Sift the confectioners' sugar into a medium bowl and set aside.
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
  8. Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.).
  9. Turn half of the cooled cookies upside down (flat side facing up.).
  10. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
  11. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 792.06 Kcal (3316 kJ)
Calories from fat 300.76 Kcal
% Daily Value*
Total Fat 33.42g 51%
Cholesterol 72.13mg 24%
Sodium 384.27mg 16%
Potassium 173.04mg 4%
Total Carbs 121.64g 41%
Sugars 94.17g 377%
Dietary Fiber 1.64g 7%
Protein 5.5g 11%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 3%
Iron 1mg 5%
Calcium 94.8mg 9%
Amount Per 100 g
Calories 323.29 Kcal (1354 kJ)
Calories from fat 122.76 Kcal
% Daily Value*
Total Fat 13.64g 51%
Cholesterol 29.44mg 24%
Sodium 156.85mg 16%
Potassium 70.63mg 4%
Total Carbs 49.65g 41%
Sugars 38.44g 377%
Dietary Fiber 0.67g 7%
Protein 2.24g 11%
Vitamin C 0.3mg 1%
Iron 0.4mg 5%
Calcium 38.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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