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How to Make Pumpkin Chip Whoopie Pies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Stir in 1 1/2 cups chocolate chips.
- The batter will be thick. A mixer is recommended for best results.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let the whoopie pie cakes cool completely on the baking sheets before frosting.
- **For the Filling:**
- In a large bowl, cream together 1/2 cup (1 stick) softened margarine, 1/2 cup shortening (like Crisco), and 1/4 cup of the confectioners' sugar until light and fluffy.
- In a small bowl, dissolve 1/4 teaspoon of salt in 1 tablespoon of water. Add to the creamed mixture along with 1 teaspoon vanilla extract.
- Gradually beat in the remaining 2 cups confectioners' sugar until light and fluffy peaks form.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
491g
Fat
75g
Carbs
60g
