Pumpkin Spice Everything Nice Whoopie Cookies

Written by Published on in Cookies, Desserts

Though the Whoopie Cookie (you know those delectable little fluffy sandwich cookies that have been stuffed with a butter crème or cream cheese filling) have become all the rave in a variety of flavors—from chocolate to snickerdoodle, plus several others–my Pumpkin Spice Everything Nice Whoopie Cookies can be enjoyed, and not just over the Thanksgiving and Christmas holidays only, when it would seem that pumpkins (whole or canned) are in demand in the kitchen pantry, but all year round. So go ahead. Why wait? These spicy sweet treats make for a great eat.

Ingredients

  • 1 cup Vegetable Oil
  • 1-1/2 cups light Brown Sugar
  • 1/2 cup white Granulated Sugar
  • 2 Eggs
  • 1 cup Pumpkin Puree, canned
  • 1-1/4 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon ground Ginger
  • 1-1/4 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 3 cups All Purpose Flour, unbleached

Directions

  1. In a bowl, sift together the flour, baking powder, baking soda, and salt.
  2. In another bowl, mix the vegetable oil and sugars together.
  3. Add in whisked eggs, pumpkin puree, pumpkin spice, ginger, and vanilla. Whip until it fluffs up.
  4. Fold the dry into the wet in batches, being careful to not overmix the batter.
  5. Scoop out onto a non-stick or parchment paper lined baking pan using  small cookie scoop.
  6. Bake at 350 degrees for 15 minutes, or until the cookie surface springs back when lightly touched.
  7. Allow the cookies to cool down completely before filling with butter crème or crèam cheese filling.
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Pumpkin Spice Everything Nice Whoopie Cookies

Enjoy these warm pumpkin spice cookies not just over the holidays but year round.

Author LaVonne Sarati

Ingredients

  • 1 cup Olive Oil extra virgin
  • 1-1/2 cups Light Brown Sugar organic
  • 1/2 cup White Sugar organic
  • 2 large Eggs free range
  • 1 cup Pumpkin Puree canned
  • 1-1/4 tbsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder aluminum free
  • 1 tsp Salt
  • 1 tbsp Pumpkin Pie Spice organic
  • 1/4 tbsp Ginger
  • 3 cups All Purpose Flour unbleached

Instructions

  1. In a bowl, sift the flour, baking soda, baking power, and salt together.

  2. In another bowl, mix the vegetable oil and sugars together.

  3. Add in whisked eggs, pumpkin puree, pumpkin spice, ginger, and vanilla. Whip until it fluffs up.

  4. Fold the dry into the wet in batches, being careful to not overmix the batter.

  5. Scoop out onto a non-stick or parchment paper lined baking pan using small cookie scoop.

  6. Bake at 350 degrees for 15 minutes, or until the cookie surface springs back when lightly touched.

  7. Allow the cookies to cool down completely before filling with butter crème or crèam cheese filling.

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Butter Cream or Cream Cheese Filling

Ingredients

  • 1 8 oz Cream Cheese organic
  • 1 cup Butter unsalted and softened
  • 4 cups Powdered Sugar
  • 1-1/2 tbsp Vanilla Extract

Instructions

  1. With an electric mixture, blend together the softened cream cheese and powdered sugar. 

  2. Mix on low speed until the mixture is light and fluffy.

  3. Add the vanilla and mix a minute longer. 

  4. Spread icing on one side of pumpkin spice cookie half, then top with another cookie lightly pressing to seal. 

  5. Keep left over cookies refrigerated

  6. Note: To make the butter cream icing, just skip the cream cheese and add another stick of butter and an extra cup of powdered sugar. 

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