Pumpkin Spice Whoopie Pies with Bourbon Cream

Pumpkin Spice Whoopie Pies with Bourbon Cream

Prep time40 minutes
Cook time12 minutes
Total time52 minutes
Meal type Dessert


    Pumpkin Spice Cookies

    • 1 1/3 cup Granulated sugar
    • 1 1/3 cup Dark brown Sugar
    • 3 sticks Butter, softened
    • 2 teaspoons Vanilla extract
    • 1 cup Pure pumpkin puree, liquid strained (not pumpkin pie mix)
    • 4 Eggs
    • 4 1/2 cups All-purpose flour
    • 2 teaspoons Baking soda
    • 1 teaspoon cinnamon
    • 1 tablespoon Pumpkin pie spice
    • 1 teaspoon Salt
    • 1 tablespoon Reserved pumpkin liquid
    • Finishing salt

    Bourbon Cream

    • 2 1/2 sticks Butter, softened
    • 1 1/2 cup Marshmallow fluff
    • 4 cups Powdered sugar
    • 2 tablespoons Bourbon whiskey (decent brand or better)
    • 2 teaspoons Pumpkin pie spice
    • 1-2 tablespoon Milk or cream


    Pumpkin Spice Cookies
    Heat oven to 375°F.

    Strain the pumpkin puree in cheesecloth or paper towels to remove the excess liquid (you should be able to remove near 1/4 cup or more liquid). Reserve some of the liquid.
    In a bowl, combine flour, baking soda, spices and salt. Set aside.

    In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended.

    Beat in pumpkin and eggs until well mixed. On low speed, beat in flour mixture and mix until combine, being careful to not over-mix.
    On a parchment lined cookie sheets, drop dough by evenly leveled tablespoons (mini ice cream scoop recommended)
    Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove, sprinkle lightly with a touch of finishing salt. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes
    Bourbon Cream
    While the cookies are cooling, prepare the cream filling. In a mixing bowl, cream the butter until light and fluffy.

    Sift together the powdered sugar and the pumpkin pie spice. Add half of the mixture to the butter. Add one tablespoon of the milk and continue to mix together. While mixing, add the marshmallow fluff and cream together .

    Add the remaining powdered sugar and the bourbon. Add more bourbon or spice to taste. Mix well until smooth. Texture should be thick and creamy to prevent dripping out of cookie
    Assemble Pies
    Put the bourbon cream into a prepared piping bag with preferred tip. Pipe filling on flat sides of half of cookies and top with remaining cakes.

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