Halloween Pumpkin Whoopie Pies
This recipe first appeared on allrecipes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Athanasia Nguyen on SeeMeCook
Chef John's Halloween pumpkin whoopie pies are an amazing treat—pumpkin sandwich cookies with piped-on decoration baked right in, and a fluffy cream cheese filling.
- Time
- 2 hours 25 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cookies
- 190 g
- 3 g
- 2 g
- 1 g
- 4 g
- 2 g
- 1 g
- 185 g
- 215 g
- 50 g
- 110 g
- 1 g
- 1 g
Cream Cheese Frosting
- 30 g
- 10 g
- 2 g
- 180 g
Weights are estimates. Together, the ingredients weigh about 1.1 kg before cooking, which is about 110 g per serving.
Steps
Preheat the oven to 350 degrees F (180 °C) (180 degrees C (350 °F)). Line 2 baking sheets with parchment paper.
Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together in a bowl until thoroughly combined.
In another bowl, whisk pumpkin, brown sugar, egg, and vegetable oil thoroughly together.
Add orange food coloring to the wet ingredients, along with flour mixture, and stir with a whisk until evenly combined. Whisk in more orange food coloring for a deeper color if desired.
Transfer 10, evenly spaced, 1 1/2 tablespoon-sized portions onto 1 of the prepared baking sheets. Use a damp finger to flatten the batter slightly, while also making the portions as round as possible.
Bake in the preheated oven until cookies just start to turn golden brown ever so slightly around the edges, about 18 minutes. Remove cookies from the oven; do not turn the oven off. Cool cookies on the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Portion 10 more cookies on the second sheet pan as above. Add brown food coloring to the remaining batter; transfer into a piping bag fitted with a fine round tip (alternately, add brown batter into a resealable plastic sandwich bag and snip a very small piece of the corner off).
Use the darker batter to pipe whatever Halloween designs you want on top of the portioned batter on the second sheet pan.
Bake the decorated cookies in the preheated oven until they just start to turn golden brown ever so slightly around the edges, about 18 minutes. Cool cookies on the pan for about 15 minutes, then transfer to a wire rack to cool completely.
While cookies are cooling, make the frosting. Combine cream cheese, butter, milk, vanilla, and confectioner’s sugar in a mixing bowl.
Beat with an electric hand mixer on High speed to whip the mixture until smooth, light, and fluffy. Refrigerate frosting to firm up a bit before trying to pipe.
Spread frosting evenly onto the 10 bottom, undecorated cookies, and top with the 10 decorated cookies to create sandwiches.
Refrigerate cookies until thoroughly chilled before serving.
Notes
Refrigerate the frosting before piping to ensure it holds its shape. Chilling the assembled pies before serving helps the filling set and improves the texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 392
- Protein
- 3 g
- Carbs
- 56 g
- Fat
- 18 g
- Fiber
- 1 g
Where the calories come from
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