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Pumpkin Nutella Whoopie Pies

Cakey, pillowy-soft pumpkin cookies, loaded with spice, are sandwiched with fluffy Nutella buttercream frosting! I'm not afraid to claim that these Pumpkin Nutella Whoopie Pies are one of the best pumpkin desserts and fall recipes EVER. You've got to try pumpkin and Nutella together, and start with these Pumpkin Nutella Whoopie Pies!
Course Cookies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 18 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

For pumpkin cookies:

  • 1/2 c. butter softened
  • 3/4 c. white sugar
  • 3/4 c. packed brown sugar
  • 1 c. canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • pinch of nutmeg
  • pinch of clove

For Nutella frosting & toppings

  • 3/4 c. unsalted butter softened
  • 3 c. powdered sugar
  • 2 tsp. vanilla
  • 3/4 c. Nutella
  • 1 c. mini semi-sweet chocolate chips
  • 1/2 c. Nutella slightly melted, for drizzling

Instructions

For pumpkin cookies:

  1. In a large mixing bowl, cream together the butter and sugars.
  2. Add pumpkin, egg, and vanilla, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and clove.
  4. Add the dry ingredients to the mixing bowl, and beat until just combined.
  5. Line cookie sheets with parchment paper or silicone baking mats.
  6. Drop by tablespoonfuls, and flatten slightly. Dough is sticky, so I used a small spatula lightly sprayed with non-stick spray to flatten.
  7. Bake at 350 degrees for 12-14 minutes, or until edges are lightly browned.
  8. Remove cookies to wire racks to cool completely.

For Nutella frosting:

  1. In a large mixing bowl, beat butter until creamy.
  2. Add powdered sugar, vanilla, and Nutella, beating until light and fluffy, 2-3 minutes.
  3. The frosting should be thick, but fluffy and pipeable. You can add a tablespoon or two of water, if needed, to adjust the consistency.
  4. Pipe or spread the frosting between two cookies, forming a sandwich.
  5. Place the mini chocolate chips in a small bowl.
  6. Roll the exposed frosting edges into the chocolate chips, pressing lightly to help them adhere.
  7. Repeat with remaining whoopie pies.
  8. Drizzle whoopie pies with Nutella, and allow to set. Enjoy!