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Pumpkin Whoopie Pies with Cream-Cheese Filling

Recipe photo courtesy of Yossy Arefi

Tangy cream cheese filling is sandwiched between spiced pumpkin cookies in this whoopie pie recipe from Matt Lewis' "Baked: New Frontiers in Baking." Martha made this recipe on episode 708 of Martha Bakes.

Source: The Martha Stewart Show, Episode 4016
Yield

Ingredients

For the Pumpkin Whoopie Cookies

For the Cream-Cheese Filling

Directions

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Reviews

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752
  • CarmenMS
    19 DEC, 2011
    I used two tablespoons Trader Joe's Pumpkin Spice in place of the cinnamon, clove and ginger. I also used half all purpose flour and half multi-grain flour mix which gave it a heartier flavor. It was a huge hit!
    Reply
  • Tammy1775
    24 NOV, 2011
    I love this recipe and can't understand why a few people gave bad reviews. I followed the exact recipe and used a standing mixer to mix all ingredients. I've made them twice and both times they came out perfect and moist. Once for home and work, second for my son's second grade fall festival. For the festival I made quarter sandwiches and placed them in muffin cups. If you love pumpkin you will love these!! This has already become a family favorite. Next time I may add chopped walnuts!
    Reply
  • MS10726608
    20 NOV, 2011
    Let me start off by saying baking is not my strong suit, however, I decided I couldn't resist making these. Am I glad I did! They were D-Licious!! I followed some previous posters' advice and only used a sprinkle of clove. 15 minutes was the perfect cooking time. I made them on the smaller side and ended up with 27 pies as opposed to 12 as the recipe states. I am making these again for Thanksgiving.
    Reply
  • sancooking
    14 NOV, 2011
    Everyone - kids and adults loved these cookies. I found that this recipe yielded more than 12, probably double that. I used a 1 tbsp size ice cream scoop. I made pumpkin puree from leftover Halloween decorations - it worked quite well. Also added some coolwhip to the cream cheese frosting, it lightens it up a bit and goes a bit further (more filling - yum!)
    Reply
  • tourtes
    10 NOV, 2011
    I made these for our Thanksgiving. They were disgusting! Time for cooking if off! Should be way more. The filling didnt taste good. I ended up throwing some out! They texture was like they were undercooked! I followed recipe to a tee...it was a failure1
    Reply
  • csalt@comcast.net
    10 NOV, 2011
    The cake measurements for spices is really OFF... way way off. I think it should be teaspoons not tablespoons. l also find it interesting that you don't see your own review until you log in. HUM?
    Reply
  • csalt@comcast.net
    10 NOV, 2011
    The filling for whoopie pies, which should be correctly called "Gobs" from the Western PA locals, should be made with 1 cup of milk mixed with 5 T of flour, cooked, and cooled then you add the shortening, butter, vanilla and 10X sugar. Cream cheese filling is not correct... at all.
    Reply
  • luluhandbags
    31 OCT, 2011
    This is a fabulous recipe! I changed it up a bit by making them with fresh pumpkin and adding a jar of marshmallow fluff to the frosting. The fresh pumpkin made them brighter in color and more flavorful. The fluff made the frosting lighter in color and texture as well as giving it a lovely sweetness that wasn't too much :)
    Reply
  • BeJuled
    30 OCT, 2011
    I made the whoopie pies twice the size this recipe calls for and still came out with a dozen, so the batter definitely yields more than it claims (that's a good thing but don't forget to make more frosting or you'll wind up skimping on the filling!). They were such a hit that the following day I doubled the recipe and made them smaller for a Halloween party. People who claimed not to like pumpkin were raving about them! Followed the recipe exactly and it was wonderful. Thank you!
    Reply
  • Victorious_1
    8 OCT, 2011
    These are FABULOUS!!! I substituded half of the oil for apple sauce and used light cream cheese and they definitely taste full fat, mmmmmmm!
    Reply

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