Pumpkin Whoopie Pies with Caramel Pecan Filling
These Pumpkin Whoopie Pies are what Fall dreams are made of! This recipe produces soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.
Servings 18 whoopie pies
Calories 305kcal
Ingredients
- 1/2 cup butter-flavored shortening
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pureed pumpkin 1 can
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1/4 cup sour cream
Filling:
- 1/4 cup butter-flavored shortening
- 1/4 cup butter softened
- 1 1/4 cups powdered sugar
- 2 cups marshmallow fluff
- 1 teaspoon vanilla
- 1/2 teaspoon caramel extract
- 1/2 cup pecans chopped and toasted
Instructions
- Preheat the oven to 350°F and line two light-colored baking sheets with parchment paper. Set aside.
- Mix Crisco® shortening, sugar, and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again.
- Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.
- Whisk spices, salt, leavenings, and flour together in a separate bowl.
- With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.
- Scoop the batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched.
- Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.
Filling:
- Whip Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting.
- Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.
Notes
Storage Instructions
Store pumpkin whoopie pies in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.You can also freeze assembled whoopie pies for up to 2 months. Wrap individually in plastic wrap and thaw overnight in the fridge.
To make ahead, bake the cookies a day early and fill them before serving. The flavors deepen and taste even better the next day.
Nutrition
Calories: 305kcal | Carbohydrates: 43g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 196mg | Potassium: 107mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2243IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
