Back to Mini Pumpkin Whoopie Pies
All Reviews for Mini Pumpkin Whoopie Pies
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 20
2031_cookies.jpg
Ingredients
For the Filling
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
For the Cookies
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 20
2031_cookies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 20
Recipe Summary
Yield: Makes about 20
Yield: Makes about 20
Makes about 20
2031_cookies.jpg
2031_cookies.jpg
Ingredients
Ingredients
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Directions
Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Reviews (32)
Add Rating & Review
154 Ratings
5 star values:
24
4 star values:
31
3 star values:
55
2 star values:
36
1 star values:
8
Load More Reviews
Reviews (32)
Add Rating & Review
154 Ratings
5 star values:
24
4 star values:
31
3 star values:
55
2 star values:
36
1 star values:
8
Add Rating & Review
154 Ratings
5 star values:
24
4 star values:
31
3 star values:
55
2 star values:
36
1 star values:
8
154 Ratings
5 star values:
24
4 star values:
31
3 star values:
55
2 star values:
36
1 star values:
8
154 Ratings
5 star values:
24
4 star values:
31
3 star values:
55
2 star values:
36
1 star values:
8
- 5 star values:
- 24
- 4 star values:
- 31
- 3 star values:
- 55
- 2 star values:
- 36
- 1 star values:
- 8
Martha Stewart Member
Rating: Unrated
11/12/2013
I want to make these today and have no veg shortening, can I use veg oil? TY
Martha Stewart Member
Rating: Unrated
11/10/2011
.
Martha Stewart Member
Rating: Unrated
10/24/2011
Mine cracked also...doesn't look as nice as the photo. Has this happened to anyone else or know why.
Martha Stewart Member
Rating: Unrated
10/11/2011
These are amazing. The cookies are moist and the filling is delicious. I did add a few drops of orange food coloring just to make the filling pop, but the pumpkin made it orange. I also added more powdered sugar to the filling as it was too sour tasting for my personal preference. I've gotten many rave reviews for these. Best served right out of the fridge!
Martha Stewart Member
Rating: 4 stars
10/07/2011
I love this recipe! It always comes out so good and is very easy! I make mine gluten free by substituting a rice flour mix and adding a teaspoon of xantham gum..perfect!!
Martha Stewart Member
Rating: Unrated
10/07/2011
omg these were so good. they were really easy and really good. they didnt need any food coloring. the cakes itself were a little dry so i put them in a tupperware over night. i really recomend someone to make these
Martha Stewart Member
Rating: Unrated
10/31/2010
I was surprised but these really are super easy to make - and delicious! I would increase the amount of frosting however because I ran out. I don't think you need food coloring, the pumpkin in the frosting is enough.
Martha Stewart Member
Rating: Unrated
10/27/2010
I did not find these to be "mini" so I used a 1tsp to dish out the batter and cooked them for 7 minutes. Perfect! Also, if you want yours to turn out like the ones in the picture (all nice and halloween-y) you will need to add orange food coloring to the filling--I wish I had noticed before I made all of mine! Maybe I am just a novice baker, but I did not find these to be "super easy to whip up in no time" but they were fun to make! Now dishes...not as fun.
Martha Stewart Member
Rating: Unrated
09/29/2010
These were so much fun to make and were delicious! My cookies did crack on the tops, but I thought that gave them lots of character. Also, I wrapped the individual pies in saran wrap and stuck them in the freezer. They made for a wonderful quick treat!
Martha Stewart Member
Rating: Unrated
10/30/2009
I made these last night and they turned out fantastic. Super easy to whip up in no time. Really yummy- everyone gave them big thumbs up
Martha Stewart Member
Rating: Unrated
03/02/2009
Banana Whoopie Pies are on this website from the magazine.
Martha Stewart Member
Rating: Unrated
11/15/2008
Has anyone made these in a convection oven?
Martha Stewart Member
Rating: Unrated
10/25/2008
I just made the whoopie pies and they were easy to make and were very good. I am going to freeze some and see how they hold up when they come out of the freezer.
Martha Stewart Member
Rating: Unrated
10/22/2008
These are AWSOME....At first I wasn't sure if the pumpkin filing would overpower the chocolate taste, but it doesn't. It compliments the chocolate with a hint of creamy pumpkin. Everyone is asking for more!!! I am making more with each filling and freezing them for afterschool snacks or unexpected company.
Deffinately a keeper.
Martha Stewart Member
Rating: Unrated
10/10/2008
Laura
If you like spice cookies here is an idea. I box of spice cake mix, add 1 16 oz can of pumpkin pie filling and 1 bag of choc. chips. Mix first two ingrediants first and then add the chips. We love making these as small bite size cookies. They cook at 250 for aboug 18 minutes..till set. They are really yummy. If you are on weight watchers you can omit the choc. chips and then they are only 1 point per larger cookie, so you could eat 3-4 small ones :). Super yummy we love these.
Best of luck!
Martha Stewart Member
Rating: Unrated
10/05/2008
I would like to make these ahead of time for the holidays and freeze them. I would also like to do the same with the banana woopies has anyone done this?
Martha Stewart Member
Rating: Unrated
10/05/2008
I can picture this better with a gingerbread type cookie; wonder if just omitting cocoa and adding ground ginger would work. Grammababy
Martha Stewart Member
Rating: Unrated
10/02/2008
Cute video...my dream come true...working with Cookie Monster :)
Martha Stewart Member
Rating: Unrated
10/01/2008
Cracking is an indication of too much flour, the wrong flour or overworking the flour mix.
My baking has improved a lot since I switched to European cookbooks, where the flour is weighed.
Martha Stewart Member
Rating: Unrated
10/01/2008
Pumpkin and chocolate go great together. I make pumpkin bread with chocolate chips in them and it is delicious.
Martha Stewart Member
Rating: Unrated
10/01/2008
Does anyone know if the pumpkin or Banana whoopie pies can be made ahead and frozen.
Renee
Martha Stewart Member
Rating: Unrated
10/01/2008
I am not sure of the tase of chocholate and pumpkin together. Can anyone suggest a soft spice cookie recipe? laura.chapin@yahoo.com
Martha Stewart Member
Rating: Unrated
10/01/2008
In September's issue there is a banana woopie with vanilla cookie and banana filling. It's a bit easier because it's most likely things you have in your pantry...
Martha Stewart Member
Rating: Unrated
10/01/2008
These are fabulous. My husband begs me to make them, but I only do it for special things because they are more work than a regular cookie. I've made the filling with applesauce instead of pumpkin because I didn't want the pumpkin flavor (although that is still good) and omitted the nutmeg and cinnamon. You can make them vanilla, I think there's a different recipe on her site that has vanilla ones. Kids especially love this cookie!
Martha Stewart Member
Rating: Unrated
10/01/2008
Is there a way to make the cookies vanilla rather than chocolate? What sort of replacement would there be for the cocoa powder?
Martha Stewart Member
Rating: Unrated
10/01/2008
Wow! I can't wait to make these.
The filling would be great on warm homemade pumpkin bread. I use my banana nut bread recipe and change it a bit to make pumpkin bread.
Martha Stewart Member
Rating: Unrated
10/01/2008
I think this frosting/filling would be great on carrot cake, too
Martha Stewart Member
Rating: Unrated
03/31/2008
I made these for a halloween potluck. Everyone loved them and begged for the recipe!
Martha Stewart Member
Rating: Unrated
12/23/2007
I made these a few weeks ago and they came out perfectly. I didn`t have any problems with cracking. They tasted terrific!!!
Martha Stewart Member
Rating: Unrated
12/17/2007
I made these for Thanksgiving. Tasted really good, only problem was the pies were cracky looking. Once they were on the plate - I sprinkled confectionary sugar on top to hide the cracks.
Martha Stewart Member
Rating: Unrated
11/12/2013
I want to make these today and have no veg shortening, can I use veg oil? TY
Rating: Unrated
Rating: Unrated
11/10/2011
.
Rating: Unrated
10/24/2011
Mine cracked also...doesn't look as nice as the photo. Has this happened to anyone else or know why.
Rating: Unrated
10/11/2011
These are amazing. The cookies are moist and the filling is delicious. I did add a few drops of orange food coloring just to make the filling pop, but the pumpkin made it orange. I also added more powdered sugar to the filling as it was too sour tasting for my personal preference. I've gotten many rave reviews for these. Best served right out of the fridge!
Rating: 4 stars
10/07/2011
I love this recipe! It always comes out so good and is very easy! I make mine gluten free by substituting a rice flour mix and adding a teaspoon of xantham gum..perfect!!
Rating: 4 stars
Rating: Unrated
10/07/2011
omg these were so good. they were really easy and really good. they didnt need any food coloring. the cakes itself were a little dry so i put them in a tupperware over night. i really recomend someone to make these
Rating: Unrated
10/31/2010
I was surprised but these really are super easy to make - and delicious! I would increase the amount of frosting however because I ran out. I don't think you need food coloring, the pumpkin in the frosting is enough.
Rating: Unrated
10/27/2010
I did not find these to be "mini" so I used a 1tsp to dish out the batter and cooked them for 7 minutes. Perfect! Also, if you want yours to turn out like the ones in the picture (all nice and halloween-y) you will need to add orange food coloring to the filling--I wish I had noticed before I made all of mine! Maybe I am just a novice baker, but I did not find these to be "super easy to whip up in no time" but they were fun to make! Now dishes...not as fun.
Rating: Unrated
09/29/2010
These were so much fun to make and were delicious! My cookies did crack on the tops, but I thought that gave them lots of character. Also, I wrapped the individual pies in saran wrap and stuck them in the freezer. They made for a wonderful quick treat!
Rating: Unrated
10/30/2009
I made these last night and they turned out fantastic. Super easy to whip up in no time. Really yummy- everyone gave them big thumbs up
Rating: Unrated
03/02/2009
Banana Whoopie Pies are on this website from the magazine.
Rating: Unrated
11/15/2008
Has anyone made these in a convection oven?
Rating: Unrated
10/25/2008
I just made the whoopie pies and they were easy to make and were very good. I am going to freeze some and see how they hold up when they come out of the freezer.
Rating: Unrated
10/22/2008
These are AWSOME....At first I wasn't sure if the pumpkin filing would overpower the chocolate taste, but it doesn't. It compliments the chocolate with a hint of creamy pumpkin. Everyone is asking for more!!! I am making more with each filling and freezing them for afterschool snacks or unexpected company.
Deffinately a keeper.
Rating: Unrated
10/10/2008
Laura
If you like spice cookies here is an idea. I box of spice cake mix, add 1 16 oz can of pumpkin pie filling and 1 bag of choc. chips. Mix first two ingrediants first and then add the chips. We love making these as small bite size cookies. They cook at 250 for aboug 18 minutes..till set. They are really yummy. If you are on weight watchers you can omit the choc. chips and then they are only 1 point per larger cookie, so you could eat 3-4 small ones :). Super yummy we love these.
Best of luck!
Rating: Unrated
10/05/2008
I would like to make these ahead of time for the holidays and freeze them. I would also like to do the same with the banana woopies has anyone done this?
I can picture this better with a gingerbread type cookie; wonder if just omitting cocoa and adding ground ginger would work. Grammababy
Rating: Unrated
10/02/2008
Cute video...my dream come true...working with Cookie Monster :)
Rating: Unrated
10/01/2008
Cracking is an indication of too much flour, the wrong flour or overworking the flour mix.
My baking has improved a lot since I switched to European cookbooks, where the flour is weighed.
Pumpkin and chocolate go great together. I make pumpkin bread with chocolate chips in them and it is delicious.
Does anyone know if the pumpkin or Banana whoopie pies can be made ahead and frozen.
Renee
I am not sure of the tase of chocholate and pumpkin together. Can anyone suggest a soft spice cookie recipe? laura.chapin@yahoo.com
In September's issue there is a banana woopie with vanilla cookie and banana filling. It's a bit easier because it's most likely things you have in your pantry...
These are fabulous. My husband begs me to make them, but I only do it for special things because they are more work than a regular cookie. I've made the filling with applesauce instead of pumpkin because I didn't want the pumpkin flavor (although that is still good) and omitted the nutmeg and cinnamon. You can make them vanilla, I think there's a different recipe on her site that has vanilla ones. Kids especially love this cookie!
Is there a way to make the cookies vanilla rather than chocolate? What sort of replacement would there be for the cocoa powder?
Wow! I can't wait to make these.
The filling would be great on warm homemade pumpkin bread. I use my banana nut bread recipe and change it a bit to make pumpkin bread.
I think this frosting/filling would be great on carrot cake, too
Rating: Unrated
03/31/2008
I made these for a halloween potluck. Everyone loved them and begged for the recipe!
Rating: Unrated
12/23/2007
I made these a few weeks ago and they came out perfectly. I didn`t have any problems with cracking. They tasted terrific!!!
Rating: Unrated
12/17/2007
I made these for Thanksgiving. Tasted really good, only problem was the pies were cracky looking. Once they were on the plate - I sprinkled confectionary sugar on top to hide the cracks.
All Reviews for Mini Pumpkin Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Pumpkin Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
