Pumpkin spice? Yes, please!
There is nothing quite like a fresh out of the oven baked good to help chase the chill of winter away, so on when the temperatures start getting cold, we love to bake something so that we can warm the house up. With two little boys in our house, one thing that is always welcome are cookies, be it chocolate chip, oatmeal raisin or snickerdoodles.
While we love a good cookie, sometimes its is fun to make something different, which is why we came up with our Pumpkin Spice Snickerdoodle Whoopie Pies.
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We had been thinking of treats we could take to some of the upcoming festivities we would be attending, and we wanted to make something that would be a little more exciting than plain cookies. A couple of years ago we had made some whoopie pies for a party we had attended and all of our friends raved about how they loved them, so we decided that maybe we needed to try to recreate the magic and make whoopie pies.
We wanted to make something seasonal to fit in with the holidays, so we chose a cookie that was full of spice, a pumpkin spice snickerdoodle.
Our pumpkin spice snickerdoodles started out as your regular snickerdoodle cookie that we dressed up with pumpkin spice. Pumpkin spice is a great mixture of the classic warm baking spices that are found in the fall and winter, full of cinnamon, nutmeg, cloves, allspice and ginger.
Pumpkin spice makes its appearance in the early fall, and reaches its peak right around Christmas, so making a pumpkin spice snickerdoodle definitely fits the season!
We recently made a cocktail that paid homage to another great holiday cookie, the Ginger Snap, which had lots of great holiday spice flavors in it. In the Ginger Snap, we used amaretto, which gave a unique nutty sweetness to the drink that really brought out the spices. With the pumpkin spice snickerdoodles full of these same spices, we figured an amaretto filling would be the perfect filling for our Pumpkin Spice Snickerdoodle Whoopie Pies.
The amaretto filling brings a subtle nutty flavor and sweetness, the almond flavor brightening the cinnamon and nutmeg flavors from the pumpkin spice coating of the snickerdoodles. We made our amaretto cream frosting with real amaretto liqueur (in you haven’t noticed, adding spirits to things is kind of our thing!) but if you wanted to make this for kids or non drinkers, you just as easily could use almond extract to give the filling the same flavor.
Our Pumpkin Spice Snickerdoodle Whoopie Pies were a big hit at our house, the soft spicy cookie and the sweet creamy filling combining to make a delicious sweet treat. These are going to be on our holiday party menu soon!
Like this recipe? Try these below, too!
Other Boozy Whoopie Pies
Bailey’s Chocolate Whoopie Pies – If You Give A Blonde A Kitchen
Pumpkin Whoopie Pies with Bourbon Cream – Healthy Delicious
Pumpkin Whoopie Pies with Caramel and a Boozy Ganache – Cookie Named Desire
Mocha Cake Mix Whoopie Pies with Kahlua Buttercream – Glitter N Spice
Whiskey Spiked Mini Whoopie Pies – Hey EEP
Other Pumpkin Spice Desserts
Pumpkin Delight Dessert – Lil Luna
Pumpkin Spice Blondie Bites – This is Not Diet Food
Pumpkin Spice Lush – Dreaming in DIY
Pumpkin Pie Crunch – Spend with Pennies
Pumpkin Pie Bombs – OMG Chocolate Desserts
- 2 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- Coating: 2 Tbsp sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- Cream Filling: 2 1/2 - 3 cups powdered sugar
- 1 Tbsp milk
- 1/4 cup Buttered Brown Sugar Simple Syrup
- 3/4 oz amaretto or almond flavored extract
- Preheat oven to 350 degrees.
- Combine flour, baking powder and salt. Set aside.
- In an electric mixer cream together the butter and sugar for 3 minutes until fluffy.
- Add eggs one at a time, mix well after each.
- Reduce speed to low and add in flour mixture. Continue mixing until just combined.
- Mix together the coating, the sugar, pumpkin pie spice and cinnamon in a small bowl.
- Shape the dough into small balls, 1 inch size or so.
- Roll each in the coating mixture and place 2 inches apart on the baking sheet.
- Press down flat with the bottom of a glass.
- Bake 12-15 minutes until the edges are golden.
- Rotate pan halfway though cooking.
- Allow to cool on the sheet before removing to a cooling rack.
- While cookies are cooling, start on the filling.
- Combine all ingredients with a mixer, until thickened, not runny, and place between 2 cookies. Serve.
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