Whoopie pies are one of those rare cookies I only get the privilege of eating every once in a while. I can’t just stop by the store on my way out and conveniently purchase a tray of these perfectly soft and delicious treats. Perhaps their uniqueness is one of the things that makes them so appealing. Or perhaps it is the simple fact that these cookies are just amazing!

When thinking about the little joy that is a whoopie pie, I began daydreaming of how delicious a pumpkin whoopie pie would be. After a few hours and some experimenting in the kitchen, my creation was complete! And my, what a delicious creation it was. These soft pumpkin cookies are sandwiched with a yummy vanilla buttercream filling, and they are as pleasing to the eye as they are to the taste buds.

First, start by making the cookies. I decided to pipe my cookie dough onto the pan in order to get nice, consistent rounds. I tried multiple ways of piping, but found that piping a swirl proved to be the best option for the sandwiching.

Next, mix together your filling. Once the cookies are cooled and the filling is ready, pipe the buttercream onto one cookie and sandwich with another! Simple and fun, just like that.

Have fun turning your pumpkin whoopie pie daydreams into a reality!

Pumpkin Whoopie Pies

For the Pumpkin Cookies:

• 1 cup shortening
• 2 cups brown sugar, packed
• 2 large eggs, room temp
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 1/2 cups canned pumpkin

For the Vanilla Buttercream Filling:

• 1 cup butter, softened
• 3-4 cups powdered sugar
• 3-4 tablespoons heavy cream
• 1 tablespoon vanilla
• Dash of salt

Instructions

For the cookies:

1. Preheat oven to 400 degrees Fahrenheit .
2. Cream together shortening and brown sugar in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour, baking powder, baking soda, salt, cinnamon and ginger and beat into mixture alternately with pumpkin.
3. Line baking sheets with parchment paper. Using a piping bag and large round tip, pipe swirls of cookie dough onto baking sheets.
4. Bake cookies for 10-11 minutes and remove to wire racks to cool.

For the filling:

1. In a large bowl, cream butter until pale and creamy.
2. Slowly add in 3 cups of powdered sugar and 3 tablespoons of heavy cream while mixing on low for about 3 minutes (alternate between powdered sugar and cream).
3. Add more sugar if you need a stiffer consistency, or more cream if you need it thinner.
4. Add in vanilla and salt and mix to combine.
5. Pipe even amounts of filling on half of the cookies, and top with the remaining cookies.

Makes 2 dozen whoopie pies