Believe it or not, I haven’t always liked pumpkin. In fact, it wasn’t until about five years ago that I started realizing pumpkin didn’t always mean a mushy and often tasteless pie eaten at Thanksgiving in the name of tradition. These muffins were undoubtedly the gateway treat that started it all, and I’ve never looked back. These pumpkin whoopie pies are another recipe from the earlier days of this blog that helped convert me to the pumpkin lover I am today. These two- or three-bite treats are just the right size to satisfy your sweet tooth or pumpkin craving. It’s a bit like an inside out pumpkin cupcake, but you don’t have that pesky wrapper to slow you down. Ha!
I enjoyed the opportunity to revisit and put a few minor tweaks on this recipe. This time around I made the batter slightly thinner and piped rounds onto the baking sheets, rather than scooping them. I prefer this because it gives the cookies a nice smooth surface. Any irregularities in the piped batter can be smoothed down with the back of a damp spoon before baking. While the cookies are baking, whip up the filling. Then once the cookies are cool, assemble and voila! You’ve got a cute little fall treat that can be enjoyed with coworkers, tailgating, at parties, and more.