Pumpkin & Ginger Whoopie Pies

You will need:

420g Plain Flour

1 tsp Salt

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

1 tbsp Ground Ginger

340g Light Brown Sugar

225ml Vegetable Oil

1 Tin (425g) Pumpkin Puree

2 Eggs

1 tsp Vanilla Essence

For the filling:

100g Butter

250g Icing Sugar

1 tsp Vanilla Essence

170g Cream Cheese


  1. Preheat the oven to 180˚C and line two baking trays with greaseproof paper.

  2. Put all the dry ingredients, apart from the sugar, in a large bowl and mix.

  3. In another bowl mix the sugar and oil until combined, then add the pumpkin puree, eggs and vanilla. Whisk together until smooth.

  4. Pour the wet ingredients into the dry ingredients and combine.

  5. Using an ice cream scoop or a spoon, scoop an even about of balls of dough onto the baking trays leaving space between each one.

  6. Bake for 15mins until they are golden and transfer to a wire rack to cool.

  7. To make the filling: cream the butter in a bowel and slowly add the icing sugar. Mix in the vanilla essence then stir in the cream cheese. Chill in the fridge for 30mins.

  8. Sandwich the cookies together with a thick layer of cream cheese filling.

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Pumpkin & Ginger Whoopie Pies
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