Pumpkin whoopie pies with the real deal homemade buttercream filling that is so light and fluffy! This recipe makes 18 small sandwiches.
Today, we are celebrating!
It’s release day for Jenna Weber’s new book, White Jacket Required! Jenna of Eat Live Run is one of the best bloggers out there, and I’m so happy to be a part of her celebration!
I completely adored her novel. It’s a coming-of-age story about Jenna finding herself on the path to food writing.
Jenna takes us through her decision to go to culinary school, a devastating family crisis, and a tough decision to relocate to a new place—all told in her usual sweet, conversational tone. I felt like I was sharing a bottle of wine with a close friend and listening to all the juicy details of her life.
It’s a very personal story, and I’m so glad she shared it with us. I finished the book in just 2 days–I couldn’t put it down!
I especially enjoyed the recipes sprinkled throughout the book.
There are over 30 recipes in the chapters, and I’m slowly making my way through them.
The cream-less creamy tomato soup was delicious, the lemon-brown sugar chicken is a weeknight staple in my house, and these pumpkin whoopie pies—scrumptious!
Every recipe I make from Jenna’s site is delicious, so I expected nothing less!
Pumpkin whoopie pies:
These pumpkin whoopie pies are exactly how whoopie pies should be. The actual pumpkin cookies are super soft, almost like muffin tops. The buttercream filling is light and fluffy like clouds.
Heads up, the buttercream filling contains shortening. You can absolutely use butter in its place, though! I’ve made them both ways, and they’re great. I think the reason Jenna uses shortening is because it stays soft at room temperature, while butter sometimes firms up ever so slightly. The sugar in a buttercream should prevent the butter from hardening, but if you’re serving these outside or on a cool day, you might appreciate the shortening.
So, grab Jenna’s book, make a cup of coconut chai, and nibble on a pumpkin whoopie pie while you read! Enjoy Jenna’s book!
Pumpkin Whoopie Pies
Ingredients
For the buttercream filling:
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, divided
- 3/4 cup shortening
For the cookies:
- 2 cups brown sugar
- 1 cup canola oil
- 11/2 cups canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 11/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 11/2 teaspoons ground ginger
Instructions
Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
Preheat the oven to 325°P. and line a baking sheet with parchment paper.
Make the cookies: In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to overmix).
For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
Lauren at Keep It Sweet says
I’d love to read Jenna’s book… especially with recipes like this:-)
Katrina @ Warm Vanilla Sugar says
These look so tasty! I NEED that book!
Jenny @ BAKE says
what a lovely review! I’m going to have to check out that book!
Rachel Cooks says
Love Jenna! I need to get my hands on this book.
Tara @ Chip Chip Hooray says
Yum! I’m so excited to read Jenna’s book, too. :)
Rachel @ Baked by Rachel says
I can’t believe it’s already pumpkin season… no no give me a few more weeks please?? lol Love Jenna! Can’t wait to see the book.
CJ at Food Stories says
These look amazing … gotta pin for later :-)
Madison M says
These look fantastic, and I’m happy to hear the book was good. I’m looking forward to picking up a copy. :)
Averie @ Averie Cooks says
love the recipe for the pumpkin cookies b/c I’ve had pumpkin on the brain lately! And so glad you loved the book and finished it in 2 days!
Kathryn says
I can’t wait to get a copy of Jenna’s book, everyone is raving about it! I’m doubly excited if it’s full of recipes like these!
Chung-Ah | Damn Delicious says
I really need to get this book! And these pumpkin whoopee pies look amazing, especially with that fluffy filling!
Sues says
I’ve made pumpkin whoopie pies in the past, but they didn’t look nearly as delicious as these!
Paula says
The book sounds wonderful and your whoopee pies looks wonderfully moist and delicious.
Laurie {Simply Scratch} says
These look awesome! :)
Jen @ Savory Simple says
I am very excited for this cookbook! This recipe looks phenomenal.
Angie@Angie's Recipes says
These cookies look lovely!
Miss @ Miss in the Kitchen says
I’ve been looking forward to Jenna’s book and the cookies are too good!
Carol | a cup of mascarpone says
I adore pumpkin and I adore whoopie pies – but, it’s your presentation that makes them so appealing! Lovely post!!!
JulieD says
I enjoyed her book too!! Those whoopie pies look so good!
Amanda @ Once Upon a Recipe says
These whoopie pies look incredible – I cannot wait to make them this fall…I guess it is fall, so I should get on that asap. And I must check out Jenna’s book – love her!
Abby says
I think I know what I’m doing this saturday now :) Those whoopie pies look fantastic! Thanks for stopping by my blog! New follower!
Brit says
Oh. My. Goodness. I don’t usually post comments until AFTER I’ve made the recipe, but I had to say something right away! You’re brilliant, these look so lovely. I’m definitely in the mood for fall treats, perfect timing! I’ll be sure to post again with a bajillion star rating just as soon as I’ve actually made them.
Russell at Chasing Delicious says
Oh my gosh these guys look awesome! I want to eat a dozen all at once!
Julia {The Roasted Root} says
It’s so sweet that you’re helping Jenna kick off her new book with a delicious whoopee pie recipe. The pies look fantastic and I’m so excited to read about Jenna’s experiences with cooking and blogging and of course try her recipes. Very fun post!
Joanne says
Given the frequency with which I read Jenna’s blog (ie daily) it’s obvious that I need to get my hands on that book. And now that i know that it has a pumpkin whoopie pie recipe in it…I need it EVEN MORE!
Laura Dembowski says
I love pumpkin whoopie pies! They are one of my favorite things. They are also really good with 7 minutes frosting in the middle, though a little messy. I also freeze the individual cakes and heat them up in the oven wrapped in parchment for a quick breakfast.
Honey What's Cooking says
this looks so super delicious.. perfect for fall.
nicely done
carrian says
I really do need to grab that book, and I had probably better make these too. ;)
Alyssa says
Can’t wait to read her book…sounds great! And these whoopee pies?? Sing me up! I will never turn down anything with pumpkin and creamy filling!
Kimby says
So neat to hear of a blogger making the leap to book-dom. So when is yours being published? :)
Carla @ Carla's Confections says
I absolutely love pumpkin whoopsie pies. I made a vegan version and it was so tasty! But this one looks even better!!!
kristina says
Mmm..! Pumpkin desserts are my favorite! Just made pumpkin bars last night :) These look too good, need to try them as a whoopie pie, that filing sounds amazing!
vianney says
~Yummy~ I can’t wait to read her book!!
Taylor @ Food Faith Fitness says
You can never go wrong a good whoopee pie! Especially with ALL THE PUMPKIN! Pinning!
Erin {Delightful E Made} says
Just look at that creamy, delicious filling and the cakes look so moist and delicious! Want to sink my teeth into one right now! Beautiful post! ~Erin
Marjory @ Dinner-Mom says
Definitely on my short list of fall recipes to make!
Aimee @ ShugarySweets says
Oh yes, I love me some whoopie…pies. Hehe!!! Seriously, pumpkin in a soft cookie with filling, doesn’t get much better!!
Krinca says
Can you do the buttercream without shortening? I’d rather just use butter~ These look really good, thanks for sharing!
Christina Lane says
You certainly can. It won’t be as fluffy or marshmallow-tasting, but anything with butter is still amazing, right? :)
Happy baking!
Christina
Yolanna says
People think!!! when you eat just 4.5 cookies, you eat 1 WHOLE CUP OF SUGAR!! with it. No wonder, that America is obese !!! There are
healthier alternatives.
Not recomended and I wouldn’t touch it.
holly erickson says
Pumpkin whoopies are my fav! Trying these for sure!