Pumpkin Whoopie Pies

by Alyssa on October 26, 2011

in Cooking, Food

It’s pumpkin time, but I haven’t gotten a chance to buy our baking or decorating pumpkins for this year yet (slacker!),  so this is a recipe for Pumpkin Whoopie Pies from Martha Stewart’s website that I made last year. Just like my pumpkin ice cream recipe, I bought small baking pumpkins, baked them until soft, scooped out the flesh, and pureed it in my food processor. I like Martha Stewart’s recipe for Pumpkin Whoopie Pies because it includes a recipe for a cream cheese filling. Compared to Bakerella’s recipe for cream cheese frosting, Martha Stewart’s uses less sugar and butter. I think the lower sugar content helps focus the flavor on the pumpkin in these whoopie pies. These whoopie pies turned out to be really moist and tender.

{ 8 comments… read them below or add one }

1 Darlene October 26, 2011 at 8:27 am

Those whoopie pies look delicious! I also prefer less sugar and butter in my frostings/fillings.


2 Alyssa October 26, 2011 at 6:19 pm

They were moist and just the right size! Thanks for visiting!


3 Mary October 26, 2011 at 1:09 pm

Mmm. Whoopie pies. Debating making these again for Thanksgiving this year. I agree, I always put less sugar in my frostings. It’s just better that way.


4 Alyssa October 26, 2011 at 6:26 pm

I didn’t know if I wanted to make pumpkin whoopie pies again this year, but your maple cream cheese idea is too tempting! Thanks for the suggestion!


5 Vanessa October 26, 2011 at 4:08 pm

Pumpkin Whoopie Pies? Yes, please. These were so delicious!


6 Alyssa October 26, 2011 at 6:30 pm

Hopefully we’ll be going to the pumpkin patch this weekend and then there will be pumpkin ice cream, pumpkin soup, pumpkin pies, and more pumpkin whoopie pies! Maybe even a pumpkin pizza?


7 Mary October 27, 2011 at 3:35 pm

Maple cream cheese is the best idea ever, really.


8 Alyssa October 27, 2011 at 7:37 pm

I’m convinced it’s the only way to make a good pumpkin whoopie pie into an amazing pumpkin whoopie pie.


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