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!
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!
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
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.