Jump to RecipeIf we have to choose just one recipe to welcome fall with, let it be these soft pillowy cookies filled with fresh vanilla buttercream.Pumpkin Whoopie Pies are the dessert everyone loves, and everyone asks for the recipe, too! These pumpkin whoopie pies are exactly how whoopie pies should be.The actual pumpkin cookies are super soft, almost like muffin tops.
The vanilla buttercream filling is light and fluffy like clouds.Each bite is full of pumpkin spice, and truthfully, if you're already here reading this, you know you're going to love them so I don't have to convince you anymore! This recipe makes 12 whoopie pies from 24 soft pumpkin cookies.While that is definitely too much to serve two people, I think you'll have no problem gifting the rest of them.
Plus, they freeze so well, too! Ingredients If your pantry is ready with all of the fall baking ingredients, then you can make these pumpkin whoopie pies quickly! I love that this recipe uses 1 ½ cups of canned pumpkin, which is almost a full can.You can make my pumpkin donut holes, which are baked and coated in cinnamon sugar! Brown Sugar.This is the only sweetener we're using for the cookies, and we're using it because the molasses brings extra moisture and keeps these cookies soft and tender, like muffins.
If you love brown sugar, try my brown sugar cream cheese frosting.Oil.Use any neutral oil, like canola oil, grapeseed oil, or even vegetable oil.Canned Pumpkin.Be sure to buy canned