These little pumpkin cookies, called Pilgrim Pies, with their tangy cream cheese filling are a delicious, seasonal take on the traditional whoopie pie.
I sure hope you like pumpkin foods because there have sure been a lot of them around here lately. I didn’t intend on sharing so many, but I keep thinking of more and more pumpkin recipes I just have to share with you guys! I hope that’s okay 🙂
There’s just something that happens to a food when you add pumpkin to it, right? I mean, think about the difference between a plain latte and a pumpkin spice latte?? Something just happens and my mind goes “I need that right now!” I get this feeling with sooo many pumpkin foods. This Pilgrim Pie is no exception. It’s a delicious seasonal take on the traditional chocolate and vanilla whoopie pie.
These Pilgrim Pies are essentially two cakey pumpkin cookies sandwiched together with a tangy cream cheese frosting. When you take that first bite – absolute heaven. The recipe comes from a lady I used to work with and people would just go crazy for them! Once you try them, you’ll know why.
I’ve modified the recipe a bit to cut out some fat, because that’s just what I do. However, even with my few modifications, I think they’re just as tasty as the originals. Everyone who tries them has a hard time stopping at one! #truth
The cookies are really simple to make and while they’re baking, you can prepare the frosting. Then when the cookies have cooled, you just spread a little frosting on one, top it with another cookie and you’re done. It’s really as simple as that and probably something the kids would love helping you with. At least I envision Emily helping with this type of thing in another year or two 🙂
If you’re looking for a fun, seasonal treat that everyone will go crazy over, this is just the recipe you need! It’ll become a family favorite in no time!
- 2 eggs
- 1¾ cup light brown sugar
- ½ cup vegetable oil
- ½ cup unsweetened apple sauce
- 1 tsp. vanilla extract
- 1 (15 oz) pureed pumpkin (not pie mix)
- 3 Cups Flour
- 1 Tbs Pumpkin Pie Spice (or cinnamon)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 oz ⅓ less fat cream cheese (1/2 8 oz box)
- ½ cup unsalted butter, room temperature
- 2 tsp. vanilla extract
- 4 cups confectioners sugar
- Preheat Oven 350 degrees. Line a cookie sheet with parchment paper
- In a large mixing bowl, beat together the eggs, brown sugar, oil, applesauce and vanilla until smooth. Stir in pumpkin until combined
- In a separate bowl combine the flour, pumpkin pie spice, baking powder, baking soda and salt.
- Slowly fold in the dry ingredients to the egg mixture, until combined
- Drop a heaping tablespoon of the batter onto an ungreased cookie sheet. Use a moist finger or the back of a spoon to slightly flatten the cookie batter.
- Bake for 12 minutes. Cool for about 5 minutes on the cookie sheet and then remove to finish cooling on a wire rack.
- While cookies are cooling, make the frosting. Beat together the cream cheese, butter & vanilla until light and fluffy. Mix in confectionary sugar until combined.
- Once cookies are cool, frost the bottom of one cookie and place another cookie (bottom side down) on top. Repeat with remaining cookies.