• 5 Ratings

A festive take on the classic sandwich cookie, these whoopie pies feature spiced cookies with a mouthwatering pumpkin-ricotta filling.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
45 mins
bake:
9 mins at 350° per batch
cool:
2 mins per batch
Yield:
about 20 sandwich cookies
Advertisement

Pumpkin-Spiced Whoopie Pies

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a large cookie sheet with parchment paper or foil. Lightly grease foil, if using. Set cookie sheet aside.

    Advertisement
Instructions Checklist
  • In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and milk, beating on low speed after each addition just until mixture is combined.

Instructions Checklist
  • Spoon batter in 2-inch-diameter rounds about 1/2-inch high onto prepared cookie sheet, leaving 2 inches between each dough round. Bake for 9 to 11 minutes or until tops are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

Instructions Checklist
  • Spread 1 rounded tablespoon of Pumpkin-Ricotta Filling on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Drizzle or spread with White Chocolate Glaze and sprinkle with nuts. Chill until glaze is set.

To Store:

Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day or freeze for up to 3 months. To serve, thaw cookies in the refrigerator, if frozen. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts (Pumpkin-Spiced Whoopie Pies)

271 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 26mg; sodium 105mg; potassium 88mg; carbohydrates 36g; fiber 1g; sugar 20g; protein 5g; trans fatty acid 0g; vitamin a 1506IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 50mg; iron 1mg.

Pumpkin-Ricotta Filling

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl whisk together powdered sugar, pumpkin, mascarpone cheese, ricotta cheese, and pumpkin pie spice until smooth. Stir in pistachio nuts. Cover and chill for 1 hour.

    Advertisement

White Chocolate Glaze

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place whipping cream in a small microwave-safe bowl. Microwave, uncovered, on 50 percent power (medium) for 30 to 40 seconds or until cream comes to boiling. Add white chocolate. Do not stir. Let stand for 5 minutes. Stir until chocolate melts. Let stand for 5 to 15 minutes more before using. The glaze will firm as it stands. If you want a glaze that runs down the sides of the cookies, let glaze stand only 5 minutes; if you want glaze that spreads like thin frosting, let glaze stand for 15 minutes.

    Advertisement
Advertisement

Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Advertisement