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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

iamwinfred
These pumpkin whoopie pies turn simple pantry staples into pillowy, cakey cookies sandwiched around a tangy cream cheese filling. Every bite starts with a tender pumpkin cookie full of cinnamon and pumpkin pie spice, then melts into a velvety, lightly sweet center. They are easy enough for beginners, yet the results look and taste like they came from a bakery.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 whoopie pies
Calories 320 kcal

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Spatula
  • Cooling rack

Ingredients
  

For the Pumpkin Cookies

  • 2 cups all-purpose flour 240g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 113g, softened
  • 1 cup brown sugar 200g, packed
  • 1/2 cup pumpkin puree 120g, not pumpkin pie filling
  • 1 large egg
  • 1 tsp pure vanilla extract

For the Cream Cheese Filling

  • 8 oz cream cheese 227g, softened
  • 1/4 cup butter 57g, softened
  • 1 1/2 cups powdered sugar 180g
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
  • Beat softened butter and brown sugar on medium speed for 2 to 3 minutes until pale, light, and fluffy, scraping down the bowl as needed.
  • Beat in pumpkin puree, egg, and vanilla on low speed for about 1 minute until combined, being careful not to overmix.
  • Add the dry ingredients to the wet ingredients a little at a time on low speed, mixing just until the flour disappears and the batter is thick and slightly sticky.
  • Drop tablespoon-sized mounds of batter about 2 inches apart onto the prepared baking sheets, aiming for 24 cookies total. Bake for 10 to 12 minutes until edges are set and tops spring back. Cool 5 minutes on the sheets, then transfer to a rack to cool completely.
  • Beat cream cheese and butter for about 2 minutes until smooth, then gradually add powdered sugar and vanilla, beating until fluffy and spreadable.
  • Spread or pipe 1 to 2 tablespoons of filling onto the flat side of one cooled cookie, top with a second cookie flat side down, and press gently until the filling reaches the edges. Repeat to make 12 whoopie pies.

Notes

  • Use room-temperature butter and cream cheese for smoother mixing.
  • Measure flour by spooning it into the measuring cup and leveling it off to avoid dense cookies.
  • Do not skip the parchment paper so the cookies release easily.
  • Chill the assembled whoopie pies for 30 minutes to help the filling set.
  • Bake one sheet at a time for even heat distribution.
  • Swap the cream cheese filling for a maple frosting made with maple syrup for a variation.
  • Add 1/2 cup mini chocolate chips to the batter for a chocolatey kick.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze assembled whoopie pies wrapped individually in plastic wrap for up to 2 months; thaw in the fridge overnight or at room temperature for about an hour.
  • Let them sit at room temperature for 10 to 15 minutes before serving if you prefer a softer texture.

Nutrition

Serving: 1Whoopie PieCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 180mgFiber: 1gSugar: 28g
Keyword cream cheese filling, easy fall dessert, fall baking, pumpkin cookies, pumpkin whoopie pies
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