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Pioneer Woman Pumpkin Trifle Recipe

Pioneer Woman Pumpkin Whoopie Pies Recipe

This Pioneer Woman Pumpkin Whoopie Pies Recipe is perfect. These treats taste like autumn in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • For the Cookies:
  • 3 cups of all-purpose flour.
  • 1 teaspoon of salt.
  • 1 teaspoon of baking soda.
  • 1 teaspoon of baking powder.
  • 2 tablespoons of ground cinnamon.
  • 1 tablespoon of ground ginger.
  • 1 tablespoon of ground cloves.
  • 2 cups of dark brown sugar.
  • 1 cup of vegetable oil.
  • 1.5 cups of pumpkin puree.
  • 2 large eggs.
  • 1 teaspoon of vanilla extract.
  • For the Filling:
  • 8 ounces of softened cream cheese.
  • 4 tablespoons of softened butter.
  • 3 cups of powdered sugar.
  • 1 teaspoon of vanilla extract.

Instructions
 

Preheat your oven

  • Set your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper. This prevents the cookies from sticking.

Mix dry ingredients

  • Grab a medium bowl for your dry items. Whisk the flour, salt, and baking soda. Add the baking powder and all the spices. Mix them well so they are even.

Mix wet ingredients

  • In a large bowl, combine the brown sugar. Add the oil and the pumpkin puree. Use your mixer to beat them together. Add the eggs and the vanilla extract. Mix until the batter is very smooth.

Combine everything

  • Slowly add the flour mixture to the wet. Use a low speed on your mixer. Do not overmix the batter at this stage. It should be thick and very fragrant.

Scoop the dough

  • Use your scoop to drop dough onto sheets. Space them about two inches apart. They will spread out while they bake.

Bake the cookies

  • Put the sheets in the hot oven. Bake for about 10 to 12 minutes. The tops should be firm to touch.

Cool them down

  • Move cookies to a wire rack. Let them cool completely before the filling. Warm cookies will melt the cream cheese.

Make the filling

  • Beat the cream cheese and butter together. Add the powdered sugar and vanilla slowly. Beat until it is light and fluffy.

Assemble the pies

  • Spread filling on the flat side of one cookie. Press another cookie on top like a sandwich. Repeat until all the pies are ready.

Notes

  • Use real pumpkin puree, not pie filling.
  • Make sure your eggs are at room temperature.
  • Do not overbake the cookies; keep them soft.
  • Sift your powdered sugar for a smooth filling.
  • Use a scoop for perfectly sized cookies.
  • Chill the filling if it feels too soft.
  • Store them in the fridge to stay fresh.
  • Let them sit for an hour before eating.
  • The flavors get better the next day.
  • You can add pecans for a little crunch.
Keyword Pioneer Woman Pumpkin Whoopie Pies Recipe