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posted by Cyndion September 30, 2016 (updated Aug 29, 2019) 3 comments »
Indulge this season and make these delicious,irresistiblePumpkin Snickerdoodle Whoopie Pie Cookies! Moist, delicious cookies filled with marshmallow cream! Perfect for this season!
It’s officially Fall and the weather hasn’t arrived! Why? I’m so ready!
I’m trying to encourage the weather by baking and cookingfall recipes. Do you think it’ll work? Probably not, but I’m hopeful!
There’s something about Fall that I love. The cooler weather, the changing of leaves, Halloween and then all the yummy pumpkin goodies. Everything’s pumpkin and I love it. I eat so much pumpkin during the season that by the time Winterstarts, I’m ready to jump off the pumpkin bad wagon and onto winter wagon.
Today I’m sharing the first pumpkin recipe. I wanted this pumpkin recipe to be fun and delicious! It also had to be easy to make. I wanted this recipe to wowyour co-workers and family. I want them to say, “Wow “name inserted”, you made that?”
You all know I didn’t love cooking and baking back in the day. I used to always get those pre-made cookie dough balls and I’d stick them in the oven to bake. I’d take them out of the over and think wha-la fresh-baked cookies. Hehe. I really had no idea how to bake from scratch. It’s actually so sad.
But times have changed and it’s all about the fresh baked goodies. I absolutely lovebaking fresh desserts now. I wished I would have learned sooner so I would have had baked these Pumpkin Snickerdoodle Whoopie Pies. They would have been in my life so much sooner. 🙂
These cookies are moist, pumpkin-y with a cinnamon flavor. So good!! When I made these I didn’t want to do just a simple pumpkin whoopie pie. I wanted something extra special. Enter the snickerdoodle part. That extra cinnamon and sugar-coating gives these cookies that extra umph.
WhenI madethese cookiesI knew theywere going to be good. I didn’t think they were going to be that good. You guys…these cookies are Ah-maz-ing!! They turned out way better than I thought they ever would. They’re so good that I had to send them with my hubby to work. I ate 3 in one day the other day. When I say 3 cookies remember it’s two cookies smushed together with marshmallow cream. That’s 2 cookies each bite. See what I mean. It’s a lot of cookies. Now you see why I had to send them away, but man do I miss them now.
If you wanna WOW someone this fall holiday season, these whoopie pies won’t let you down!
Get the Recipe:Pumpkin Snickerdoodle Whoopie Pies
5 from 1 rating
Prep Time: 15 minutes mins
Cook Time: 12 minutes mins
Total Time: 27 minutes mins
Servings: 18 whoopie pie cookies
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Ingredients
- Pumpkin Snickerdoodle:
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar, plus 4 tablespoons, divided
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 1/2 cups all-purpose flour
- 1/2 tsp pumpkin pie spice
- 1/2 teaspoon cinnamon, plus 2 tablespoons, divided
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Cream Filling:
- 3 cups powdered sugar
- 1 jar, 7 oz marshmallow creme
- 3/4 cup butter, softened
- 6 teaspoons milk
Instructions
Pumpkin Snickerdoodle:
In a stand mixer, beat the butter and 1 cup sugar on medium speed for about 3 minutes, until light and fluffy. Add the egg and vanilla, beat for another minute. Add the pumpkin and beat until combined.
In a separate medium sized bowl, whisk together the flour, pumpkin pie spice, 1/2 teaspoon cinnamon, salt, baking powder, baking soda. Turn the mixer to a low speed and add the dry ingredients slowly. Mix until just combined.
Cover the bowl with plastic wrap and refrigerate cookie dough for one hour.
Preheat oven to 350 degrees F.
In a small bowl, combine the 4 tablespoons of sugar and then 2 tablespoons of cinnamon. Form the cookie dough into 1 1/2 inch balls and roll in the cinnamon/sugar mixture.
Place cookie dough balls 2 inches apart on a cookie sheet.
Bake for 12 minutes. Let cool for 5 minutes, then transfer to a wire rack.
Cream Filling:
In a stand mixer, use your whisk attachment and beat all filling ingredients on medium speed for about 2 minutes or until light and fluffy.
Spoon dollops of the cream filling onto the underside of the cooled cookies and top with another cookie. Repeat until all cookies are sandwiched together. Store in tightly covered container.
Author: Cyndi
Tried this recipe?Mention @mykitchencraze on Instagram or tag #mykitchencraze.
Cookies Holiday Recipes Pumpkin
originally published on September 30, 2016 (last updated Aug 29, 2019)
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3 comments on “Pumpkin Snickerdoodle Whoopie Pies”
Gayle @ Pumpkin 'N Spice —Reply
It’s FINALLY been cooler here this past week, and I’m loving it! Definitely feels like fall. I’m wishing you lots of cooler weather headed your way soon…but in the meantime, keep on baking fall treats, it can’t hurt, right? 🙂 Love these gorgeous whoopie pies, Cyndi! The fact that you took pumpkin and snickerdoodle sounds amazing. Such a fun fall treat!
marcie —Reply
Snickerdoodles were made for pumpkin…I truly believe that! These look so delicious with that gooey marshmallow creme filling, Cyndi! These are the perfect fall treat!
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