Pumpkin Whoopie Pies

美味,在聚会上。我使用一个管道包and silpats with the circles to get perfectly round cookies, and they're all the same size. I also sprinkle the pecans on the filling before sandwiching, rather than pressing them on the edge.

• Elle

• California

• 2/27/2022

These were perfect for a Halloween party! I followed the recipe as is, although I didn’t have any brown sugar so I subbed maple sugar. I also just used 3 teaspoons of pumpkin pie spice instead of the spices as listed. They were attractive and very pumpkiny and very delicious! Will definitely make again!

• Melissa Pierce

• Montpelier Vt

• 10/28/2021

These were good and very easy to make. A few minor changes - used the whole block of cream cheese because I didn't read and just reduced the butter by 2 TBSP. And took a shortcut on the nuts and just heated them in a skillet with a little white sugar. Did half of the pies with nuts on the edge and the other half with chopped dried cranberries. The cookies and filling were very simple to make and the cookies were moist with great pumpkin flavor. Would definitely make them again!

• Anonymous

• Texas

• 10/19/2020

I've made these for years! The recipe is great. I've made them as written and I've changed the filling a bit. I substituted some mascarpone for some of the cream cheese. So delicious!

• allurechocolatier

• Wisconsin

• 9/5/2020

Amazing. Amazing. Amazing. Made the recipe and I didn’t change a thing . Made 3 batches for a Thanksgiving luncheon. They flew off the tables and my coworkers raved for days about them.

• OvenHappyLady

• Bay Head, NJ

• 6/23/2020

Well I've never had a woopie pie until this week and I love them! I've made this recipe twice in two days because everybody loved them. This next batch I'm going to swap out most if not all the sugar in the filling for molasses to up the fall factor.

• barnaut045625

• El Dorado County, Ca.

• 9/28/2018

真正的秋天的天堂!我的丈夫喜欢whoopie pies, but the store-bought ones are rarely fresh and contain dubious filling ingredients. This recipe produces an outstanding, moist whoopie cake with a nice balance of pumpkin and warm spices. It's worth noting that a respected cooking magazine recently reviewed various brands of canned pumpkin, naming the One Pie brand as the best in flavor and texture. The cake recipe is spot on, my only alternation being the addition of another scant teaspoon of cinnamon and a dash of pumpkin pie spice. I omitted the pecans so as to not "gild the lily," but boy the idea of chopped, toasted pecans is still on my mind.... I noted others' comments about the baked cakes emerging the same way they looked when dolloped onto the cooking parchment -- craggy. To create an attractive surface appearance, I used a water-moistened finger to swirl the top layer of the batter into a somewhat neater arrangement. The cream cheese + butter filling is fabulous; my alteration here was to reduce the sugar to 1 cup. Some bakers reduced the quantity further, but I wanted the volume to that I could amply fill all my little pies. Sure enough, I had just the exact amount to create 9 pies. I took a melon baller to place a ball of filling on each half before smoothing together. Scrumptious, and I will definitely make these beauties again.

• massfamilytravelers

• Boston, MA

• 10/30/2017

I've made this recipe twice and love the flavors. I reduced the sugar in the cookies by 25% and thought they were still sweet enough. My only complaint is that the texture of the cookies become sticky when they are left for any period of time. The first time I baked these, left overnight and frosted them in the morning before taking to work - and the cake-cookies become really tacky/sticky. Yesterday I made these for a dinner party - baked in the morning and frosted in the evening - and then again they were sticky by the end of the night. I followed the directions by leaving them on the cooling racks and covering with a towel.

• christymaxfield

• Minneapolis

• 10/29/2017

For those with nut allergies, what about chopped toffee pieces? I am going to try these for Thanksgiving. I have made the Red Velvet Whoopie pies on this site and they get raves!!!

• yolocat

• Gulf Breeze, Florida

• 11/11/2016

Gah, these were so good! Almost too good. I skipped the pecans out of laziness (though I think they would have added a nice touch) and everything came together in probably about 30 minutes. The cookie-cakes were so moist and delicious and the frosting -- well what could be bad about butter, sugar and cream cheese? I ate two for dinner, dreamt about them all night, and had one for breakfast. Big hit with everyone in my house, too.

• tpetrovna

• Brooklyn, NY

• 10/28/2016

every one below is gay

• indianman69

• india

• 10/26/2016

Hulo, I didnt make dis resepi but it lux discustin. i usually refer to viginas as "Whoopie Pies" u r all grus ppl

• indianman69

• a tin shack in india

• 10/26/2016

This recipe may seem complicated because it has multiple components, but all of the components are easy to put together and the end result has a nice wow factor. I skipped the pecans because of nut allergies in the family and I used homemade pumpkin puree. To shape the cookies, I used the medium OXO scoop (1.5 tablespoons), which yielded 35 2-inch cookies. As others have mentioned, these cookies do not spread so you don't need that much space between them. I reduced the sugar in the filling to one cup and thought it was just right.

• brownieluv

• Portland, OR

• 10/25/2016

This is a great recipe. Does anyone have any suggestions for a substitute for the pecans. I want to make again for Thanksgiving but allergies to nuts is a problem! Thx!

• KarenmNaughton

• Westwood, MA

• 10/21/2016

These were delicious! I roasted my own pumpkin (left from the Halloween decoration). 1 1/2 cups of confectionars' sugar is way too much for this quantity of cream cheese and butter so I cut it to 1/2 cup and added 1 tbl spoon of maple syrup. This gave the perfect sweetness for my taste. And, I didn't use candied pecans (again it would be too sweet for me); instead, I just roasted them. I don't think I'd be able to eat them if I didn't cut down the sugar. They were perfect like this. Other people said that they had too much filling but I had just the right amount. Would make them again!

• snovalija

• Montreal, Canada

• 11/18/2015