Imagine biting into a cloud-like pumpkin cookie that's so moist and decadent, it'll make your taste buds dance with autumn joy! These Neelys Whoopie Pumpkin Pies are not just a dessert; they're a seasonal sensation that transforms ordinary baking into an extraordinary culinary experience. Perfect for fall gatherings, holiday parties, or when you simply want to indulge in a treat that screams comfort and deliciousness, these whoopie pies are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup marshmallow fluff
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until a uniform batter forms without overmixing.
- Using a cookie scoop or large spoon, drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each whoopie pie base.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers spring back when touched.
- Remove from oven and let cool completely on wire racks for about 20-25 minutes.
- For the filling, beat marshmallow fluff, softened cream cheese, and powdered sugar in a medium bowl until light and fluffy.
- Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and sandwich with another cookie.
- Repeat with remaining cookies and filling, creating 12 whoopie pies.
- Optional: Dust with additional powdered sugar or drizzle with melted chocolate for extra decoration.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips
- Use fresh, high-quality pumpkin puree for the most robust flavor - avoid watery canned pumpkin.
- Don't overmix the batter; this can lead to tough, dense cookies instead of light, fluffy ones.
- Ensure your cream cheese is truly softened at room temperature for a smoother filling.
- Use a cookie scoop for uniform-sized whoopie pie bases to guarantee even baking.
- Let the cookies cool completely before filling to prevent the marshmallow cream from melting.
- For extra flavor, try adding a pinch of ground ginger or cloves to the spice mix.
- Store whoopie pies in the refrigerator, but let them sit at room temperature for 10-15 minutes before serving for the best texture and taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 35mg
