Description
Delight in these soft and spiced Pumpkin Whoopie Pies, perfect for fall or any festive occasion. Featuring a moist pumpkin-flavored cake sandwiching a creamy, tangy cream cheese filling, this recipe combines warm spices with sweet and smooth textures for a treat everyone will love.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 Ingredients
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract with a mixer until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing which can make the cake tough.
- Portion the Batter: Use a cookie scoop or tablespoon to drop rounded spoonfuls of batter onto the prepared baking sheet, spacing them appropriately to allow 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 several minutes.
- Prepare Filling: While cookies cool, beat softened butter and cream cheese together until creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy and smooth.
- Assemble Whoopie Pies: After cookies have completely cooled, spread a generous amount of filling onto the flat side of one cookie. Top with another cookie, flat side down, to sandwich them. Repeat for all cookies.
- Serve and Enjoy: Your Pumpkin Whoopie Pies are ready to serve. Enjoy this festive, flavorful treat with friends and family!
Notes
- Use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a fresher flavor.
- Make sure cream cheese and butter are softened to ensure a smooth, fluffy filling.
- Do not overmix the batter to keep the whoopie pies tender and soft.
- Whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cookies to cool completely before assembling to prevent the filling from melting.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin whoopie pies, pumpkin dessert, fall desserts, cream cheese filling, spiced pumpkin cookies, autumn treats
