These Pumpkin Whoopie Pies are easy and delicious and my family always requests them in the fall. Fun fact: my daughter loves them so much that she even requested them for her June birthday one year!
Personally, I’ve never met a cream cheese frosting I didn’t want to marry and this is one of my favorite ways to use it. The recipe comes from Martha Stewart via Baked bakery and you can find the full recipe here. I didn’t change the recipe at all — though I would like to mention that Martha’s recipe says it makes 12 whoopie pies and unless they’re the size of your head, that is waaaay off. Last year, I made them silver-dollar bite-size and the recipe made about 50 of them. This time, they were a little smaller than the diameter of a baseball and the recipe made about 25 one-and-you’re-done-size whoopie pies.
Follow the recipe on Martha Stewart that's linked above but here are some of my tips:
- These can be made gluten-free by switching out the flour for a GF option.
- They don't spread very much so feel free to put them pretty close on the parchment-lined baking sheet.
- No need to pipe the batter. Just drop a dollop off of a spoon.
- They should have little cracks on top when they're fully baked.
- You can make the pies (or are they cookies? or mini cakes?) the day before and store them in the fridge before adding the filling.
- Pipe the frosting on with a piping bag and a fat tip but a ziploc bag with a hole in the corner works well, too.
- Be sure to store them in the fridge; that goes for all cream cheese frostings and fillings.
- And like I said above, if you make them fairly small (silver-dollar pancake size or a little bigger), you'll get a LOT more than the recipe says!
- ENJOY!
Thanks for reading! What do you think about this post? Should I add some more of my favorite recipes to Libby & Smee?
Keep in touch!
XO - Sue
While we're in the mood for fall, check out some of my fall favorites from Libby & Smee, featuring the warm tones of Tiger Eye gemstones. Happy Fall!
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