Pumpkin Spice Whoopie Pies

Sharing is caring!

One of my favorite seasons is Autumn.  As the weather starts to cool off- it’s also the perfect time of year to host a little dinner party surrounded by the outdoors. The smells of cinnamon and spice fill the crisp cool air and leaves of various shades of amber float to the ground. My Pumpkin Spice Whoopie Pies are the wonderful addition to any dinner party or backyard barbeque. They are super moist, flavorful of spices, brown sugar and will leave your guests talking for weeks- maybe even for months about how fabulous they were! (and so simple to make!)

You can buy canned Libby’s pumpkin in most any grocery store. Be careful when shopping not to pick up “pumpkin pie mix” as this already has spices in it and contains slightly more water. Below is the recipe for my Pumpkin Spice Whoopie Pies… I really hope you enjoy them as much as our family does!

Carolina Farmhouse Kitchen

Print

Pumpkin Spice Whoopie Pies

This moist and yummy spice cake is perfect for the fall!

Course Dessert

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Author Jessica Robinson

Ingredients

• 3/4 cup vegetable shortening
• 3 cups all-purpose flour
• 1 1/2 cups mashed pumpkin
• 1 cup brown sugar packed
• 1/2 cup sugar
• 4 large eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• Brown Sugar Frosting:
• 3-4 cups powdered sugar
• 1 cup brown sugar packed
• 3/4 cup vegetable shortening
• 8 ounces cream cheese softened
• 1 teaspoon salt
• 2-3 tablespoons whole milk

Instructions

1. In a large mixing bowl, cream together the brown sugar, sugar and vegetable shortening. Add one egg at a time and combine. Add the rest of the ingredients and combine well. Scrape the bottom of the bowl with a spatula several times to make sure everything is thoroughly combined.
2. Using two tablespoons, scoop out the batter into rounds onto a parchment lined sheet pan. Leave enough space in between for them to spread a bit.
3. Bake in a preheated 350 degrees F oven for about 16-18 minutes. Or until when you gently press on the center of each cake it bounces back.
4. Let cool completely on a baking rack.
5. In a large mixing bowl, whip together the frosting until it is light and fluffy.
6. Place frosting in a large Ziploc bag, cut a little corner off and in a circular motion place frosting on one side of a cake. Top with another cake and enjoy.