There is nothing better than walking around the office or showing up to a holiday party with 45 mini whoopie pies. I always catch my relatives sneaking back to the table for a second and then a third – they are gone in one bite! Traditionally chocolate, whoopie pies are all the rage in the Northeast. While my chocolate version is just as yummy, I like to spice it up in the fall and these have never failed. The great thing about these little ones is that they are incredibly moist and sticky due to the Stonyfield organic Greek yogurt and half and half. This recipe is also very flexible, so if you don’t have Greek yogurt on hand, you can substitute it with traditional yogurt. Additionally, you can cut some fat by using milk instead of half and half. I hope you enjoy these as much as my home family and Stonyfield family do!
Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 cup brown sugar
1 cup sugar
1/3 cup vegetable oil
5.3 oz container Stonyfield Organic Greek yogurt (Plain or Vanilla)
¼ cup Stonyfield Organic Half & Half (or milk or cream)
3 cups pumpkin puree (about 1 ½ (15oz) cans)
2 large eggs
1 teaspoon pure vanilla extract
Cream Cheese Filling
3 cups confectioners’ sugar
1 stick unsalted butter, softened
8 ounces cream cheese (1/3 less fat is perfect)
Make the whoopie cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, mix together brown sugar, sugar, oil, Greek yogurt and half & half until well combined. Add pumpkin puree and mix until combined (it should be pretty soupy). Add eggs and vanilla and mix until well combined. Add flour mixture to pumpkin mixture and mix until fully incorporated.
Using a melon baller with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Bake for 7-8 minutes until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean (they will feel spongy). Let cool on pan for a couple of minutes and then transfer cookies to a cooling rack to cool completely.
Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In another bowl, using an electric mixer, beat softened butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: When cookies have cooled completely, use a butter knife to smear the filling onto the flat side of one of the cookies. Sandwich with another cookie half, pressing down slightly so that the filling spreads to the edge of the cookies. Use as much or as little cream as you desire (I had quite a bit left over so smear away)!
Makes 40-45 mini whoopie pies
NOTES: If you want to make 12 traditional large-sized whoopies, use a small ice cream scoop and bake the cookies for about 15 minutes.