As promised, this is the other pumpkin whoopie pie recipe that I like. This one uses sour cream instead of oil, but you can certainly substitute yogurt. The flavors are milder, with just cinnamon and cloves, although I've been tempted to try these with a mixture of pumpkin pie spice. I really like the filling in this one much better, so I use it in place of the filling with the other recipe.

📖 Recipe

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Pumpkin Whoopie Pies

Adapted from 125 Cookies to Bake, Nibble and Savor, by Elinor Klivans, as printed in the Pittsburgh Post-Gazette.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: autumn, cookies, pumpkin

Servings:

Calories: 263kcal

Equipment

stand mixer with paddle attachment
2 baking sheets, greased or lined with parchment paper coated with butter on top
medium bowl
#20 or #40 cookie scoop

Ingredients

Cookies

2¼ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
8 tablespoons unsalted butter (softened)
1¼ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream (or yogurt)
¾ cup canned pumpkin
¾ cup coarsely chopped walnuts (optional)

Filling

6 tablespoons unsalted butter (softened)
4 ounces cream cheese (at room temperature)
1 teaspoon vanilla extract
2 cups confectioners sugar

US Customary - Metric

Preparation

Preheat the oven to 350° F.

Cookies

Combine the flour, baking powder, baking soda, salt, cinnamon, and cloves in a medium bowl. Set aside.
Put the butter and sugar in the bowl of the stand mixer and beat on medium speed for 1 minute until smooth. Add the eggs and vanilla and beat for 30 seconds.
Decrease the speed to low and mix in the sour cream and pumpkin just until combined. Remove the bowl from the mixer and stir in the flour mixture just until it is incorporated. Stir in the walnuts.
Scoop and drop the batter onto the prepared baking sheets, spacing 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, until they feel firm to the touch. To test, gently press your finger in the center, and a slight indentation should remain. Remove the cookies from the oven and allow them to sit on the pan for another 5 minutes, then transfer to a rack. Cool completely before adding the filling.

Filling

Put the butter, cream cheese, and vanilla in the mixer bowl and beat on medium-low speed for about 1 minute, until the mixture is smooth and thoroughly combined. Decrease the speed to low and add the confectioners sugar a little at a time. Beat on medium until the frosting is smooth, about 1 minute.

Assemble

Spread the flat side of half the cookies with the filling. Top with the remaining cookies. Because these cookies tend to be sticky, wrap each pie individually in plastic wrap for storing. Keep in the refrigerator.