Pumpkin Whoopie Pies With Hazelnut Mousse Filling Recipe


Hey, Punkin’! Here’s a little fallish treat for you and your loves.


Pumpkin Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/4 cups flour
  • 1 recipe of buttercream mousse filling (recipe below)
  • 1 cup chopped hazelnuts

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie on top of filling to sandwich pies together. If desired, roll sides into chopped hazelnuts.

Hazelnut Mousse 

  • 1 cup unsalted butter, softened
  • 1 cup Nutella
  • 1 teaspoon sea salt
  • 2 pounds powdered sugar
  • 1-2 tablespoons water, if needed

Cream together butter, Nutella, and salt on high speed.

Place mixer on low speed. Add powdered sugar and mix until combined and light & fluffy. Add a bit of water if needed.

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