Halloween and fall desserts are at the top of most everyone’s list of favorite comfort foods this time of year—and that means Pumpkin Whoopie Pies! After the pumpkin carvings are done, you can use the fresh pumpkin puree in this recipe, or go simple and buy canned pumpkin. Either way, these Pumpkin Whoppie Pies are frighteningly delicious! When you’re done baking, fill the Pumpkin Whoopie Pies with this silky Marshmallow Fluff Whoopie Pie Filling!
BUYING FRESH PUMPKINS IN RHODE ISLAND
If you want to use fresh pumpkin for your whoopie pies, Trader Joe’s on Bald Hill Road in Warwick, has some of the cheapest Halloween pumpkins for sale in the Providence, Rhode Island area. Great BIG pumpkins are just $3.99 each, and will make enough cooked pumpkin puree for this recipe, and for Pumpkin Seed recipes too! Roadside stands all over Rhode Island are also abundant, and usually have good prices. Decorate them first, then use them for this Pumpkin Whoopie Pie recipe!
Pumpkin Whoopie Pie Recipe
- 1/2 cup canola or vegetable oil
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup pumpkin puree, canned or fresh
- 1 Tablespoon pumpkin pie spice, see below
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 2/3 cups all-purpose flour, see below
Directions: Pumpkin Whoopie Pies
- Pumpkin pie spice can be made by mixing together 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger and 1/2 teaspoon allspice.
- You can substitute up to 2/3 cup of sifted whole wheat flour. The Whoopie Pies will take on a slightly different, heavier and chewier texture.
- Line two baking sheets with parchment paper and spray lightly with vegetable shortening spray. The Whoopie cookies will spread as they bake, so leave enough room between them.
- Preheat oven to 350 degrees F.
- Using an electric mixer on medium speed, hand mixer or whisk, whip canola or vegetable oil and brown sugar together in a large bowl until smooth.
- Whisk in eggs until light. Add pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Whip until light and fluffy.
- Gently fold in the flour with a rubber spatula. Mix only until well blended.
- Using a medium-large size ice cream scoop, drop 12 heaping, but equal mounds of Whoopie Pie batter, spaced evenly, onto each prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until Whoopie cakes spring back when lightly touched.
- Remove to a wire rack and let cool completely before filling.
- Meanwhile, begin making the Marshmallow Fluff Whoopie Pie Filling Recipe found here.
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Copyrighted photo and recipe Pumpkin Whoopie Pies: Recipes for Halloween cake with marshmallow cream filling, are owned by Donna Diegel. Permission to republish Pumpkin Whoopie Pies: Recipes for Halloween cake with marshmallow cream filling in print or online must be granted by the author in writing.