Whoopie! It’s Pumpkin Spice Everything Season: Pumpkin Spice Whoopie Pies

It’s here! It’s here!! It’s here!!!

Rejoice, it’s the return of Pumpkin Spice Everything Season. Or for the commoner, it is finally Fall!

September 23rd – the first full 24 hours of fall. It is officially acceptable to wear booties, scarfs, and leather jackets and snack or sip on pumpkin spice anything. With that in mind, I beg the question, is there a better way to celebrate the beginning of this magical season than chowing down on a fluffy, sweet and spicy Pumpkin Spice Whoopie Pie!

Pumpkin Spice Whoopie Pie

Giant Molasses Cookies

  • 3/4 cup shortening
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1/2 cup molasses
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg

Pumpkin Spice Buttercream

  • 1 cup butter softened
  • 3-4 cups icing sugar
  • 3 tbsp whipping cream
  • 2 tbsp pumpkin pudding mix
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Assembling the Whoopie Pies

  1. Preheat oven to 350*. Line a cookie sheet with parchment paper.
  2. In a bowl, cream together shortening and sugar. Stir in egg and molasses until combined and smooth.
  3. Gradually add flour and spices. Mix until dough forms. Chill dough for 1 hour.
  4. Divide dough and roll into large 2 inch balls. Bake for 8-10 minutes. Cookies will appear very soft, but will set. Let cool completely.
  5. For the buttercream, whip the butter until light and fluffy. Gradually add in icing sugar, pumpkin pudding powder and spices. Mix in whipping cream as necessary. You do want a stiff buttercream so do not use too much whipping cream.
  6. Fill a piping bag with buttercream and pipe onto the bottom of one cookie placing another on top to create the Whoopie Pie! Let chill for 30 minutes or eat right away!




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