I’ve never had a Whoopie Pie, but when the holiday season begins I see them all over the place. They look decadent and fun at the same time that I decided to try it out. I watched a few videos about how to make them and I must say the people in those videos lie. Those folks make it look so easy to assemble these pies and they never get any filling on their clothes or powdered sugar in their hair. It must be practice. Perhaps if I make these a few times I can be just as deft.

Anyhoo. Let’s do this.

Start by making the Pumpkin Whoopie Cookies

What you’ll need

• 1 cup Vegetable Oil
• 2 Eggs
• 3 cups Pumpkin puree (keep in refrigerator until needed)
• 3 cups all-purpose Flour
• 1 tsp. Salt
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 tbsp. ground Cinnamon
• 1 tbsp. ground Ginger
• 1 tbsp. ground Cloves
• 2 cups Brown Sugar (firmly-packed)
• 1 tsp. Vanilla extract

Method

Preheat oven to 350 degrees. We need to mix the dry and wet ingredients in two separate bowls and then combine.

In a large bowl whisk the Flour, Salt, Baking Powder, Baking Soda, Cinnamon, Ginger, and Cloves.

In another bowl combine Brown Sugar and Oil. Then add Pumpkin, Eggs, and Vanilla. Mix well.

 

Using a sifter or sieve, sift the Flour mixture over the Pumpkin mixture, whisk together.

Drop heaping tablespoon of mixture onto a parchment lined baking sheet. Use an ice cream scoop with a release for uniform cookies. As you can see from below, I did not have such an ice cream scoop. I really tried my best for uniformity. Bake for 15 min. or until a toothpick inserted into the cookies comes out clean. Let cool on the pan.

 

While the cookies are in the oven make the Cream Cheese Filling

What you’ll need

• 8 oz. Cream Cheese (softened)
• 1/2 cup of Butter
• 3 cups confectioners’ Sugar
• 1 tsp. Vanilla extract

Method

In a bowl, beat Butter until smooth. Add Cream Cheese and Vanilla, beat to combine. Sift in the Sugar in small batches while continuing to beat the mixture. Mix until smooth. Refrigerate.

 

Assembly

Once the cookies have cooled, take the chilled filling and put it into a pastry bag or you can use a plastic bag with the corner snipped off. Pipe the filling on the flat side of half of the cookies. Sandwich with the other half of the cookies. Press down lightly so that the filling spreads evenly. Refrigerate cookies for 30 min. before serving.