Pumpkin Whoopie Pies
This pumpkin whoopie pie recipe is the perfect fall dessert. With a cream cheese whoopie pie filling, it is the best combination of spice and sweet cream cheese frosting.
Servings 14 pies
Calories 400kcal
Ingredients
- 2 cup packed brown sugar
- 1 cup melted coconut oil
- 1 10 oz can pumpkin puree
- 2 eggs
- 3 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup cream cheese frosting
Instructions
- Preheat oven to 350 degrees. Spray a whoopie pie pan with nonstick cooking spray. Set aside.
- In a medium bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt. Stir to mix.3 cups all purpose flour, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
- In the bowl of a mixer, combine brown sugar and coconut oil. Stir to combine. Add pumpkin puree and eggs and mix well.2 cup packed brown sugar, 1 cup melted coconut oil, 1 10 oz can pumpkin puree, 2 eggs
- Working in batches, add in flour mixture. Mix until completely combined.
- Drop by 1 1/2 Tbsp amounts in wells of prepared whoopie pie pan. Bake in preheated oven for 8-10 minutes. Remove from oven and let cool for 2 minutes in pan. Transfer to wire cooling rack and cool completely.
- Pipe cream cheese frosting onto one cooled whoopie pie and then top with a second whoopie pie.1 cup cream cheese frosting
Nutrition
Calories: 400kcal