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Pumpkin Whoopie Pies filled with cream cheese frosting, perfect fall dessert.

Pumpkin Whoopie Pies

Cozy and soft Pumpkin Whoopie Pies filled with a creamy spice-infused filling, perfect for fall and easy to make.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 cups All purpose flour Measure flour gently to avoid dryness.
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon Add more for a bolder flavor.
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Cloves (optional) Adds a nice spice if desired.
  • 1 cup Pumpkin puree Use pure pumpkin puree, not pie filling.
  • 1/2 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1 large Egg
  • 1/2 cup Neutral oil or melted butter Substitute to preference.
  • 1 teaspoon Vanilla extract
For the filling
  • 8 oz Cream cheese Soften before mixing.
  • 1/4 cup Butter Soften before mixing.
  • 2 cups Powdered sugar Add slowly to avoid clumps.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, egg, oil, and vanilla until smooth.
  4. Gently combine the dry ingredients into the wet ingredients, stirring just until there are no flour streaks. Do not overmix.
  5. Scoop batter onto the baking sheet, about 1.5 tablespoons each, and leave space for spreading. Bake for 10 to 12 minutes.
  6. Let the cookies cool completely on a rack.
  7. Prepare the filling by beating softened cream cheese and butter until smooth. Add powdered sugar, then vanilla and cinnamon. Mix until thick and spreadable.
  8. Spread or pipe filling onto the flat side of one cookie and top with another. Give it a gentle press.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Chill before serving to enhance texture.