Ingredient List
These delicious pumpkin whoopie pies require standard baking ingredients, but here’s a few things of note:
Pumpkin Puree – you’ll need 3 cups of pure pumpkin puree (make sure you’re not buying canned pie filling). Two standard 15oz cans or one large 28oz can will give you enough, plus just a bit extra to make yourself this milkshake 🙂 Dark Brown Sugar – dark brown sugar gives extra depth of flavor here. I recommend it, but you could certainly use light brown sugar if that’s what you have. Cream Cheese – I recommend full-fat, or reduced fat cream cheese. Avoid fat free cream cheese. Butter – unless you have a dietary restriction, use real butter, not margarine or butter alternative.
Instructions
You’ll make your cute little cakes first, and when they’re completely cooled, you can fill them with the filling. These have an incredibly soft, rich texture and flavor. There is nothing bland about these. The cakes are light and so, so soft, yet dense and flavorful at the same time.
A note on whoopie pie sizing
Before scooping out your cookies, you might wish to experiment with portions. A standard #30 or #40 cookie scoop will portion about about 1.5-2 tablespoons of batter. These are small, but sizable whoopie pies, suitable for most! I also made some extra large ones, mostly for efficiency haha. I got tired of scooping and baking batter so we made some with about 4 tablespoons batter and they were huge and awesome. If I were making these for a bake sale, or as a special gift for someone, I would totally make big ones. If I was making these for a dessert tray or party, I’d do small ones. here’s a comparison: Can I make these ahead of time or freeze these pumpkin whoopie pies? Freeze cakes in a single layer and then stack in an airtight container between layers of parchment. Thaw at room temp and then frost. I’ve never frozen them frosted, but I think that would work just fine as well.
