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Pumpkin Whoopie Pies: Cookie Jar

The.Cookie.Jar's picture
You'll be saying, "Whoopie!" when you try these spectacular cookies. They are made of 2 soft, pumpkin-spice cookies, sandwiched together with a creamy filling. It's just not Autumn until you've had a Pumpkin Whoopie Pie!
  Our 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Canned pumpkin puree 3⁄4 Cup (12 tbs)
  Egg 1 Large
  Vegetable oil/Canola oil 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Softened butter 4 Tablespoon
  Softened cream cheese 2 Ounce
  Marshmallow fluff 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Powdered sugar 2⁄3 Cup (10.67 tbs)

The cookies:
1. Preheat oven to 375˚F. Line a baking sheet with parchment paper.
2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg & sugar together. Stir in pumpkin, egg, oil & vanilla, until well blended.
3. Using small ice cream scoop or a tablespoon, drop 2 tablespoons of dough on the baking sheet. You should fit 8 scoops of dough on a sheet.
4. Use a small spreading knife and flatten dough tops until they are about 1/2 inch thick.
5. Bake for 10 minutes. Slide cookies, still on parchment, to cooling racks. Repeat with remaining dough until you have 24 cookies.

The filling:
6. In a mixer, cream butter and cream cheese.
7. Add Marshmallow Fluff and vanilla and beat until well blended. Add powdered sugar and beat until fluffy.
8. Scrape down bowl and mix until all of the powdered sugar disappears.
9. When cookies are completely cooled, spread about 2 tablespoons of filling in the center flat-side of one cookie.
10. Place the flat side of a second cookie on top of the filling and press cookies together lightly, to bring filling to edges. Repeat with remaining cookies and filling.

11. Serve with your favorite beverages and enjoy!

Because of the cream cheese in the filling, these cookies need to be refrigerated. When ready to serve, bring them out and leave at room temperature for 5-10 minutes. You can also wrap them individually in plastic, place them in a freezer bag and store in the freezer. They take 15-20 minutes to defrost.

Recipe Summary

Difficulty Level: 
Cook Time: 
15 Minutes

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4422 Calories from Fat 2131

% Daily Value*

Total Fat 242 g371.6%

Saturated Fat 65.8 g328.8%

Trans Fat 0 g

Cholesterol 402.9 mg134.3%

Sodium 3418.2 mg142.4%

Total Carbohydrates 535 g178.4%

Dietary Fiber 15 g60.1%

Sugars 312.2 g

Protein 38 g76.6%

Vitamin A 621.5% Vitamin C 13.2%

Calcium 97.4% Iron 94%

*Based on a 2000 Calorie diet

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007gameraddict's picture
Pumpkin Whoopie Pies: Cookie Jar Recipe Video