Pumpkin Whoopie Pies
These delightful pumpkin whoopie pies are a fall favorite with their soft and fluffy texture. The cookies are filled with a creamy and sweet marshmallow filling that perfectly complements the warm spices and pumpkin flavor. Each bite is a decadent treat that will have you reaching for seconds!
— Constant Cookbook
Ingredients
- For the cookies:
- 3 cups (750 mL) all-purpose flour
- 1 tbsp (15 mL) Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) salt
- 1 cup (250 mL) butter (2 sticks), softened
- 2 cups (500 mL) packed brown sugar
- 1 can (15 oz) solid pack pumpkin puree (not pumpkin pie filling) (1¾ cups/425 mL)
- 2 eggs
- 1/2 tsp (2 mL) vanilla extract
- 1/2 cup (125 mL) toasted walnuts, coarsely chopped, divided
- for the filling:
- 3/4 cup (175 mL) butter (11/2 sticks), softened
- 2 oz (60 g) cream cheese, softened
- 1 cup (250 mL) powdered sugar
- 1 jar (7.5 oz/213 g) marshmallow creme
Instructions
- Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper; set aside. In a large bowl, combine flour, spice blend, baking powder, baking soda and salt; mix well. In mixer, beat butter and brown sugar medium-high speed until creamy. Add pumpkin; beat until combined. Add eggs and vanilla; beat until light and fluffy. (Mixture will be thin, like a muffin batter.) Gradually add flour mixture; beat until well blended.
- Using a large cookie scoop (about 2" diameter), scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; slightly flatten cookies with back of scoop. Press half of the walnuts into half of the cookies. Bake 16-19 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto cooling rack; cool completely. Repeat with remaining batter and walnuts.
- Using clean beaters, beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed in until well blended. To assemble cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop filling onto each cookie bottom. Top with remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving.
Cook Time
0M
Prep Time
PT0M
Yield
Makes 16 pumpkin whoopie pies
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