Go Back

Pumpkin Whoopie Cookies

These Pumpkin Whoopie Cookies are adorable AND delicious! Two perfect pumpkin cookies sandwiched together with cream cheese frosting and topped with a cute pretzel stem and green frosting leaves.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 dozen
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shortening
  • 3 cups sugar
  • 2 eggs large
  • 1 can pumpkin puree large
  • 2 tsp nutmeg
  • 3 tsp cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 1/2 tsp cloves
  • 5 cups flour
Cinnamon Cream Cheese Frosting
  • 1 stick salted butter softened, half cup
  • 8 oz cream cheese softened
  • 1 pinch salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 pound powdered sugar aprox. 3.5 cups
  • milk as needed to thin

Equipment

  • Leaf piping tip

Method
 

  1. Cream shortening and sugar together.
  2. Add pumpkin and eggs and mix until combined.
  3. Add remaining ingredients, except flour, and mix.
  4. Slowly add the flour and mix well.
  5. Scoop onto ungreased cookie sheet, approximately 2 Tbsp. each.
  6. Bake at 375 degrees for 12-15 minutes until lightly browned and set.
  7. Allow the cookies to cool.
Frosting
  1. Beat together all frosting ingredients until smooth.
  2. Add a splash of milk and mix again if too thick.
  3. Reserve enough frosting to tint green later for the leaves.
Cookie Assembly
  1. Place a cookie upside down and add frosting to it.
  2. Top with another cookie and pretzel stick.
  3. Tint remaining frosting with green food coloring and pipes leaves by cookie stems.
  4. Store in an air-tight container.

Notes

Pumpkin Whoopie Cookies. Pumpkin cookies sandwiched together with cream cheese frosting and topped with a pretzel stem and green frosting leaves