Description
Delightfully soft and spiced Pumpkin Whoopie Pies featuring a moist pumpkin cookie sandwich filled with a creamy vanilla cream cheese frosting. Perfect for autumn gatherings or a cozy treat any time of year.
Ingredients
Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until fully combined. Set aside.
- Mix Wet Ingredients: In a separate large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat the mixture with a mixer until well combined and smooth.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set and a toothpick inserted comes out clean. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Prepare Filling: While cookies are cooling, beat softened butter and cream cheese together until creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the filling is smooth and fluffy.
- Assemble Whoopie Pies: Once cookies have completely cooled, spread a generous amount of cream cheese filling onto the flat side of one cookie. Sandwich it with another cookie, pressing gently to spread the filling evenly. Repeat with the remaining cookies.
- Serve: Enjoy your delicious pumpkin whoopie pies immediately or store them in an airtight container for later.
Notes
- Use canned pumpkin puree for convenience or fresh pumpkin puree if preferred.
- Do not overmix the batter to ensure soft, tender cookies.
- Allow cookies to cool fully before applying the filling to prevent melting.
- Store whoopie pies refrigerated in an airtight container for up to 3 days.
- For variation, add a pinch of ground cloves to the dry ingredients for extra warmth.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
