Name: Frosted Pumpkin Whoopie Pie Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 44 min
Ingredients: 1 ½ sticks of melted butter; ¾ cup of brown sugar; ¼ cup of granulated sugar; ¾ cup of pumpkin puree; 2 ½ tablespoons of pumpkin pie spice; 1 tablespoon of cinnamon; ½ teaspoon of salt; 2 eggs, room temperature; 1 ½ tablespoons of vanilla or almond extract; 2 ¼ cups, plus 2 tablespoons of leveled cups all-purpose flour; 2 teaspoons of corn starch; 1 teaspoon baking soda; 1 cup of white or pumpkin baking chips; 1 pound of powdered sugar, sifted; 1 ½ tablespoons of pumpkin pie spice; 1 tablespoon of cinnamon; ½ teaspoon of salt; ½ teaspoon of espresso powder; ½ cup of unsalted butter; ½ cup of unsweetened cocoa powder; 1/3-1/2 cups of chocolate milk, warmed; 1 tablespoon of vanilla extract; Seasonal sprinkles

Boo! It’s a scary time of year. Frosted Pumpkin Whoopie Pie Cookies are so fun, and a great way to spread Halloween spirit! If you like a cakey pumpkin spice cookie, this is the one for you.

Frosted Pumpkin Whoopie Pie Cookies- the very best of a whoopie pie!

With their cake-like texture, the Frosted Pumpkin Whoopie Pie Cookies are reimagined as Maine’s favorite cookie! According to their storied history, the name originated when workers found these treats in their lunch boxes, and shouted, “Whoopie!” The first known commercially produced whoopie pies were sold in Lewiston, Maine. Whoopie pies are a dessert that consists of two cake-like cookies sandwiching a creamy, frosting-like filling. Here, we have taken the best parts, one generous cake cookie with a scoop of frosting!

White Baking Chips and Seasonal Decorations

To make the Frosted Pumpkin Whoopie Pie Cookies, in a large bowl, mix the melted butter, sugars, pumpkin puree, spices and salt together. Stir in the eggs and extract. Add the flour, corn starch, baking soda to the mixture. Add the white or pumpkin baking chips. Stir until a dough forms. The mixture will be soft. Place the dough in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape. Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart. Lightly flatten the cookies with the back of the scoop.

Bake for 14-15 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Let cool on the cookie sheet for 15 minutes before transferring to a wire rack with a spatula to cool completely. Frost and decorate the cooled, soft cookies.

The rich chocolate frosting is one of the best parts of the Frosted Pumpkin Whoopie Pie Cookies! Sift the powdered sugar, spices, salt and espresso powder together, and set aside. Melt the butter in a saucepan; stir in unsweetened cocoa powder until combined, stirring constantly until it combines and forms a thick paste. Remove from the heat and pour into a large bowl. Add sifted sugar mixture alternatively with the warm milk to the paste. You may use additional milk as needed. Add vanilla extract. Pour the frosting into a stand mixer fitted with a paddle attachment. Beat to whipped consistency, about 5 minutes. Use a small ice cream scoop and offset spatula to top the Frosted Pumpkin Whoopie Pie Cookies. Decorate with seasonal sprinkles.

See my Pro Cookie Tips below!

Great news for pumpkin fans, the Frosted Pumpkin Whoopie Pie Cookies can be made any time of the year! Change out the sprinkles and make fall cookies throughout the season or for Thanksgiving! You can shout “Whoopie!” each time you eat them.

Yield: 10-12 large cookies

Author: Stacey Berk

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Frosted Pumpkin Whoopie Pie Cookies

Frosted Pumpkin Whoopie Pie Cookies are so fun, and a great way to spread Halloween spirit! If you like a cakey pumpkin spice cookie, this is the one for you.

Prep time: 30 MinCook time: 14 Mininactive time: 1 HourTotal time: 1 H & 44 M

Ingredients

Cookie Ingredients

1 ½ sticks of melted butter
¾ cup of brown sugar
¼ cup of granulated sugar
¾ cup of pumpkin puree
2 ½ tablespoons of pumpkin pie spice
1 tablespoon of cinnamon
½ teaspoon of salt
2 eggs, room temperature
1 ½ tablespoons of vanilla or almond extract
2 ¼ cups, plus 2 tablespoons of leveled cups all-purpose flour
2 teaspoons of corn starch
1 teaspoon baking soda
1 cup of white or pumpkin baking chips

Chocolate Frosting Ingredients

1 pound of powdered sugar, sifted
1 ½ tablespoons of pumpkin pie spice
1 tablespoon of cinnamon
½ teaspoon of salt
½ teaspoon of espresso powder
½ cup of unsalted butter
½ cup of unsweetened cocoa powder
1/3-1/2 cups of chocolate milk, warmed
1 tablespoon of vanilla extract
Seasonal sprinkles

Instructions

Prepare two cookie sheets with parchment paper.
In a large bowl, mix the melted butter, sugars, pumpkin puree, spices and salt together. Stir in the eggs and extract. Add the flour, corn starch, and baking soda to the mixture. Stir until a soft dough form. The mixture will be soft. Do not overwork the dough. Place the dough in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape.
Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart. Place about 5 per sheet. Lightly flatten the cookies with the back of the scoop.
Preheat oven to 325. Bake for 14-15 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake. Remove from oven. Let cool on the cookie sheet for 15 minutes before transferring to a wire rack with a spatula to cool completely. Frost and decorate the cooled, soft cookies.
Frosting: Sift the powdered sugar, spice, salt and espresso powder together, and set aside. Melt the butter in a saucepan over low to medium heat; stir in unsweetened cocoa powder until combined, stirring constantly until it combines and forms a thick paste. Remove from the heat and pour into a large bowl. Add sifted sugar mixture alternatively with the warm milk to the paste. You may use additional milk as needed. Add vanilla extract. Let cool for 15-30 minutes. Pour the frosting into a stand mixer fitted with a paddle attachment. Beat to whipped consistency, about 5 minutes. Use a small ice cream scoop and offset spatula to top the Frosted Pumpkin Whoopie Pie Cookies. Decorate with seasonal sprinkles.

Notes:

• Substitute white or pumpkin chips for semi-sweet or dark baking chocolate. • Try making traditional whoopie pies with the recipe! • Store the frosting for 2-3 days in a plastic container, piping or plastic bag in the refrigerator. When ready to use, let warm to room temperature for 5-10 minutes. • Store cookies for 2-3 days in a plastic container. • Pro Cookie Tips o Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. o A standard ice cream scoop is approximately 1.58 inch, a smaller scoop is approximately 1.97 inch. o When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough. o Chill the dough for 30 (minimum)-60 minutes (ideal) before baking. o Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. Rotate baking sheets halfway through the baking time. o Rest cookies on the baking sheet before moving to a cooling rack. o Cool cookies completely before decorating or storing.

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