This Pumpkin Whoopie Pie Recipe is a perfect treat for the upcoming season. Pumpkin butterscotch cookies filled with salted caramel frosting will give you that "fall" feeling!
At the very beginning of the fall season, we stock up and fill our pantry with all of the seasonal staples – cinnamon, nutmeg, and canned pumpkin.
There's just something about baking delicious pumpkin goodies that makes me feel ready for fall and all that it comes with it. I can't wait for crisp mornings, jeans and sweatshirts, bonfires, fall leaves, and plenty of mugs of this salted caramel mocha.
There are so many yummy cookies out there, but this one has my number! A pumpkin butterscotch cookie. I mean it's pumpkin and butterscotch. Together in one glorious soft cookie.
Why You Will Love This
Soft cookies are the perfect thing to sandwich together with your favorite creamy frosting. One bite of these pumpkin whoopie pies and you will fall in love.
Main Ingredients Needed
You may already have the simple ingredients to make these pumpkin butterscotch cookies right in your pantry.
- All Purpose Flour - Flour measurement is important. Here are some helpful tips on how to measure flour.
- Spices - A mixture of cinnamon and nutmeg gives this a great fall flavor.
- Pumpkin Puree - Make sure it is puree and not filling. Pumpkin pie filling already has extra sugars and spices you don't want.
- Butterscotch Chips - These don't get enough credit and make a truly delicious cookie but any flavor baking chip will do.
- Frosting - Make them into a pumpkin whoopie pie with this salted caramel buttercream.
How to make Pumpkin Butterscotch Whoopie Pies
Here is the basic run down on making a batch of these soft pumpkin cookies and how to turn them into a whoopie pie. Making this cookie is as easy as 1-2-3.
Step One: Cookie Dough
- In a large bowl, beat the eggs and sugar until it becomes smooth and lighter in color.
- Add the oil, pumpkin, and vanilla and mix again.
- Slowly add the dry ingredients and mix until a soft dough forms.
- Stir in the butterscotch chips (or chocolate chips if you prefer).
Step Two: Bake
- Spoon the cookie dough onto a baking sheet leaving room around each one.
- Bake for 10-12 minutes. Remove from oven and let the cookies cool on the pan for a few minutes.
- Gently remove them and place on a wire rack to cool completely.
Step Three: Assembly
- Flip half the cookies over and swirl or spread the caramel frosting on each one.
- Top the frosted cookies with another cookie.
Some say they were invented by Amish women who would take extra cake and frosting and make a sandwich out of them. When the guys opened their lunch and saw it they would say "whoopie" out of excitement. Whatever the reason, frosting sandwiched between cake or cookies is delicious.
What leftovers? LOL! If you do have leftover cookies you can put them in a sealed container and keep them in a cool dry place. Too much heat or humidity can cause the homemade frosting to melt and get too runny. These will last for a few days.
Absolutely. A cream cheese frosting would be great with these as well. Just make sure you follow the directions for storage on the frosting since cream cheese would need to be refrigerated. This marshmallow buttercream would also be a delicious frosting for these cookies.
More Pumpkin Desserts
- Pumpkin Spice Rice Krispies
- Chocolate Pumpkin Lasagna Dessert
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cobbler
- Traditional Pumpkin Pie
- Pumpkin Chocolate Chip Bread
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*The post for Butterscotch Pumpkin Whoopie Pies was first published on October 2011. The photos and post have been updated, and it was republished on September 2021.