Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting and Pecan & Toffee Bits
Full of warm, rich spices, these whoopie pies are sure to be a treat this fall!
- Prep Time: 15 min
- Cook Time: 10-12 min
- Total Time: 2 hours with Cookie Cool Time
- Yield: 24 Whoopie Pies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Units
Scale
- 1 1/2 cup canned pumpkin
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 cup canola oil
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons Pumpkin Pie Spice
- 1 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Bourbon Cream Cheese Frosting Recipe
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk pumpkin, granulated sugar, brown sugar, oil, egg and vanilla.
- In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda.
- Whisk flour mixture into pumpkin mixture.
- Using a 1 ½ tablespoon scoop (I use this cookie scoop), scoop dough and place at least 2 inches apart on prepared baking sheets.
- Bake until puffed and edges are lightly browned, 10 to 12 minutes.
- Cool on pans for 10 minutes and transfer to wire racks to cool completely prior to frosting.
- Combine chopped pecans and toffee bits in a shallow bowl.
- Spread Bourbon Cream Cheese Frosting on to flat side of half the cookies. Place remaining cookies, flat side down on top of frosting.
- Roll edges of whoopie pie in pecan toffee bit mixture.
Notes
- Whoopie pies are best made and eaten on the same day.
- Store in an airtight container in the refrigerator for up to 5 days.
Keywords: pumpkin whoopie pies, cream cheese frosting, bourbon, pecans, toffee bits
