Eat, Drink and Make Pumpkin Whoopie Pies!

This post is seriously fabulous. That’s why it’s brought to you by The Everyday Collection by Target. Click here to explore more of the collection. Click here to see more of the discussion.

I think we can all agree that Thanksgiving is a time for family, friends and food. And of course, giving thanks for all the blessings surrounding us… like family, friends and food.

So aside from giving thanks for my healthy, new baby girl and loving, handsome husband; the generous, unending support of extended family (yes, even my in-laws); and friends that create the good times and outlive the bad, I’m thankful for pumpkin.

You read that correctly. I’m thankful for pumpkin.

There is no better time to be thankful for pumpkin than Thanksgiving, because, let’s face it: As Americans, we can only eat pumpkin flavored things from October to December, so we’d better indulge.

I know, there’s traditional pumpkin pie, and the trendy pumpkin spiced latte, but what better way to say, “Whoopee for pumpkin!” than with pumpkin whoopie pies?

  • Pumpkin Whoopie Pies 1 of 9
    pumpkin_whoopie_pies_group_text

    Don't just make pumpkin pies this Thanksgiving... make Pumpkin Whoopie Pies!

  • Sugar and Spice and Everything Nice 2 of 9
    pumpkin_whoopie_pies_ingredients_550

    That's what Pumpkin Whoopie Pies are made of.

    TIPS: If you don't have buckwheat honey, you can use dark molasses. Light or dark brown sugar may also be used. If you're looking to cut the fat in this recipe, use 1/2 cup applesauce in place of the vegetable oil and low-fat cream cheese in the filling.

  • Batter Up 3 of 9
    pumpkin_whoopie_pies_batter_550

    To Make the Pumpkin Cookie Batter:

    1. In an electric mixer, cream together the butter and oil.

    2. Add brown sugar and cream again.

    3. Add the baking powder, baking soda, coarse salt, cinnamon, ground ginger and ground cloves and cream again.

    4. Add the buckwheat honey or molasses, large eggs, vanilla, and pumpkin puree and cream again.

    5. Slowly add the all-purpose flour, one cup at a time. 

    6. When all ingredients are incorporated, mix batter on high for one minute.

  • A Little Dollop Will Do Ya 4 of 9
    pumpkin_whoopie_pies_silpat_550

    Bake the Pumpkin Whoopie Cookies:

    1. Preheat oven to 350(F) and line baking sheet with silicon baking mat, wax or parchment paper.

    2. Use a tablespoon to form 20 round domes of Whoopie Batter.

    3. Bake in preheated oven for 12 minutes.

  • Easy as Pie 5 of 9
    pumpkin_whoopie_pies_baked_550

    Pumpkin Whoopie Cookies will not spread too much. Allow to rest on baking sheet for 1-2 minutes before removing with spatula, to preserve domed shape and fluffy texture. 

  • Cool It 6 of 9
    pumpkin_whoopie_pies_rack_550

    Allow Pumpkin Whoopie Cookies to cool on a baking rack throughly.

  • Making Whoopie 7 of 9
    pumpkin_whoopie_pies_filling_550

    To Make the Filling:

    1. Cream butter and cream cheese thoroughly.

    2. Add powdered sugar one cup at a time and incorporate after each addition.

    3. Add vanilla and salt and beat until smooth and fluffy.

     

    TIP: For best results, make sure butter and cream cheese are room temperature.

  • Putting the Whoopee in Whoopie Pies 8 of 9
    pumpkin_whoopie_pies_assemble_550

    Assemble the Pumpkin Whoopie Pies:

    1. Choose the 20 "less beautiful" Whoopie Cookies and turn, dome side down.

    2. Cover the flat side of each cookie with the Whoopie Filling.

    3. Place one of the 20 "more beautiful" Whoopie Cookies, dome side up, on top of filling.

    4. Exclaim, "Whoopee! I made Pumpkin Whoopie Pies!"

  • Thankful… 9 of 9
    pumpkin_whoopie_pies_rack_done_550

    Betcha can't say Pumpkin Whoopie Pie without a smile!

     

    Happy Thanksgiving!

Pumpkin whoopie pies are the perfect way to be thankful for pumpkin this Thanksgiving season. Click through for step-by-step instruction and tips.

Ingredients for Pumpkin Cookies:
1/2 cup butter
1/2 cup vegetable or canola oil
2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
3 teaspoons cinnamon
2 teaspoon ground ginger
1 teaspoon ground cloves
2 tablespoons buckwheat honey or molasses
2 large eggs
1 teaspoon vanilla
1 – 15 ounce can pumpkin puree
3 cups all-purpose flour

Ingredients for Whoopie Filling:
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
3 cups powdered sugar, sifted
1/4 teaspoon coarse salt

Makes 20 Whoopie Pies and filling. Click through for step-by-step instruction and tips.

More videos and recipes from Sara at Average Betty.
SUBSCRIBE to Average Betty on YouTube and follow Sara on Facebook, Twitter and Pinterest for even more fun!

Tagged as: , , , , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.