skip to content
close cooking mode

Pumpkin Whoopie Pies with Brown Sugar Buttercream

Pumpkin Whoopie Pies with Brown Sugar Buttercream
Purchase Fruit Toss Apron from our Online StorePurchase Fruit Toss Pot Holder from our Online Store

Find these items in our online store!

Pumpkin Whoopie Pies with Brown Sugar Buttercream

desserts

Two pillowy pumpkin cookies filled with a fluffy brown sugar buttercream.

Servings: Makes approximately 60 cookies/30 pies (2 cookies per pie)

Ingredients

Directions

  1. Preheat convection oven to 300°F (low fan), (conventional 320°F). Line the bottoms of your sheet pans with parchment paper and grease the paper.
  2. Sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a bowl, whisk briefly to combine; and set aside.
  3. In a mixing bowl on medium speed, mix together sugar and butter until light and fluffy.
  4. Add eggs, one at a time, pumpkin and vanilla alternately with the dry ingredients, scraping the bowl to ensure everything is completely incorporated.
  5. With a 1 oz. scoop, scoop batter about 2” apart onto prepared sheet pans.
  6. Bake for 10-15 minutes until golden brown around the edges.
  7. When pies are cool… spread buttercream on the flat side of one pie, and place a second pie on top, flat side on the buttercream. You have created a Whoopie Pie!

*Be sure your cake is cooled completely before you fill with icing.

*If you’re familiar with a pastry bag, you can fill with buttercream and pipe onto pie.

Brown Sugar Buttercream Icing

Ingredients

Directions

  1. Place egg whites and brown sugar in a stainless steel bowl, place over a water bath stirring until mixture reached 160°F. Pour mixture in mixing bowl and beat with a wire whisk until stiff peaks form.
  2. Switch to a paddle, gradually adding cold butter until incorporated.

* If mixture curdles, switch back to whisk and whip until smooth & fluffy.