Do you know what today is? It’s National Pumpkin Day!! Yes, only the coolest food day of the year. I have to tell you, I was on the phone with my best friend this morning while I was at the grocery store. I was passing the canned pumpkins and said to her that I could never have enough of canned pumpkin. She called me out on my pumpkin obsession. The first step is to admit when you have a problem, but to me this is not a problem. Being obsessed with pumpkin is very sane. Pumpkin has many vitamins and other qualities that are really good for you. So, having a healthy obsession is good. How can you turn something so good into something so sinful? Make these pumpkin whoopie pies.
I’ve been searching for the perfect pumpkin whoopie pie. I’ve made several different recipes from Martha Stewart to old Amish recipes and I was never really happy with any of them. My dear friend Angie from Florida has been perfecting the whoopie pie. She is now selling her pies in a restaurant and I am so proud of her. I asked if she would share her recipe for the pumpkin one with me. And I was so happy she was willing to give it to me and that I can pass them off to you.
I don’t even know where to begin, these are seriously the best pumpkin whoopie pies you ever make/eat. They are moist and full of flavor and just plain awesome. I love the icing the best. The vanilla flavor in the icing compliments the pumpkin very nicely. I did keep them in the refrigerator and I loved eating them cold. You can also make any size whoopie pies you want. I experimented and made small ones (with a cookie scoop) and big ones (with an ice cream scoop). They all turned out perfect.
If you are wanting to pumpkin whoopie pies, do not use any other recipe, this is the one you want.
Pumpkin Whoopie Pies:
- 2 sticks unsalted butter, softened
- 2 cups dark brown sugar
- 2 eggs
- 1 15oz can of pumpkin
- 1/2 cup buttermilk
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp ground ginger
- 4 cups flour
- Preheat oven to 400 degrees and line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, cloves, nutmeg and ground ginger, set aside.
- In a bowl of an electric mixer fitted with the paddle attachment (or hand mixer), cream together the butter and the brown sugar. Once combined; add the eggs, pumpkin and buttermilk, scraping the sides of the bowl as needed.
- Add the flour mixture in a couple batches; scraping down the sides of the bowl between additions. Do not over-mix.
- Using an ice cream scoop (or any size scoop you want) scoop out the batter on the lined cookie sheets, spacing them 2 inches apart. With slightly wet fingers, flatten the tops and shape them if you need to. (they really puff up) Bake for 8-10 minutes or until the center is firm and comes out clean with a toothpick and the bottoms are a light brown. Do Not Overbake! Let cool on the baking sheet for a couple minutes and transfer to a cooling rack.
- Once the pies are cooled and ready; match up the pies and spread or pipe the icing on one side then sandwich with the matching piece. Enjoy!
- 3 sticks butter, salted softened (I only had unsalted and it tasted great)
- 1/4 cup milk
- 1/4 cup flour
- 2 TBS vanilla
- 4 cups Confectioners sugar
- In a bowl fitted with paddle attachment (or hand mixer), cream together the butter, milk, flour and vanilla. Add the confectioner sugar and beat together till light and fluffy, about 4-5 minutes.