It’s time for Pumpkin whoopie pies!
Autumn is in it’s full splendor here in New England so apple and pumpkin season are here! Having two of my favorite food seasons overlap which is fine by me because they are so much fun to make special recipes with.
So coming up with a new pumpkin recipe seemed very appropriate and with my chocolate whoopie pies being a fan favorite it just made the most sense to make a seasonal variety.
After a little experimenting these are so easy and delicious that this will be another fan favorite!
First sift all the dry ingredients together.
Then blend the oil and brown sugar in the mixer.
Add the pumpkin purée, vinegar, and vanilla to the mixer and combine.
Now add the dry ingredients until just combined. Do NOT over mix or the dough will be tough and gummy when baked.
Use a cookie scoop to place the cookies onto a parchment covered baking sheet.
Then flatten the cookies out slightly so they are even.
Bake for 12-15 minutes and then let cool on the baking sheet for at least five minutes.
Remove from the sheet and cool completely on a cooling rack.
Match like sized cookies together and fill with whatever frosting you desire! I used a “cream cheese” frosting that was a great combo with the pumpkin spice flavors.
Store in an airtight container in the refrigerator for up to five days.
My favorite way to eat these is with a piping hot mulled apple cider to really get that Autumn feeling all in one delicious sitting.
Hope you enjoy!
