Comments on: Pumpkin Whoopie Pies with a Whipped Cinnamon Filling

By: Melissa

Melissa — Mon, 23 Sep 2019 23:18:13 +0000

In reply to Kelia. I think they might be a little too heavy for this recipe... or just whip them up really good and then measure. I'd sure try it though, if you get flat cookies though, you'll know why.

By: Kelia

Kelia — Mon, 23 Sep 2019 18:28:22 +0000

Not a huge fan of pumpkin so will sweet potato work instead?

By: Melissa

Melissa — Fri, 22 Nov 2013 18:31:30 +0000

In reply to Meagan. Milk works too but it won't be as creamy or quite as fluffy...

By: Meagan

Meagan — Fri, 22 Nov 2013 18:24:35 +0000

do I have to use whipping cream?

By: Becky

Becky — Tue, 03 Sep 2013 21:01:17 +0000

Anybody made these gluten free yet? Just wonder what the best GF flour to use would be! 🙂

By: bumblebee-bakes

bumblebee-bakes — Sat, 27 Oct 2012 01:32:55 +0000

Made these tonight! The one change I made was that I doubled the amount of cinnamon in the filling because I’m a cinnamon lover. What a great recipe, thank you so much for sharing! This is the first time I’ve ever made whoopie pies (or had one!) and my family loved them.

By: Jonie Marie

Jonie Marie — Tue, 02 Oct 2012 05:01:05 +0000

Be still my heart. These look delicious! I think if I made them that I would eat the whole batch.

Thanks for linking up to Point of View!

By: Jenn

Jenn — Mon, 01 Oct 2012 02:20:34 +0000

These sound absolutely delicious! Great pictures.

By: Gwen @ Gwenny Penny

Gwen @ Gwenny Penny — Mon, 01 Oct 2012 00:40:38 +0000

Wow! These look so flipping good!!! Thanks for linking up to Point of View 🙂

By: Melissa

Melissa — Sun, 30 Sep 2012 02:39:49 +0000

In reply to BeccaMarie. You can totally use fresh pumpkin, just roast it in the oven like any other squash, scoop it from the rind and then mash it. Easy!