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Pumpkin Whoopie Pies

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Soft, spiced pumpkin cookies sandwiched with a creamy filling, these Pumpkin Whoopie Pies are a festive fall treat perfect for gatherings or holiday desserts.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree, eggs, and vanilla, and beat until smooth.
  4. Gradually add the dry ingredients to the wet mixture, mixing until combined.
  5. Drop heaping tablespoons of batter onto prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let cookies cool completely.
  7. For the filling: Beat butter and cream cheese together until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
  8. Spread or pipe filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
  9. Refrigerate until firm and serve chilled or at room temperature.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For a lighter filling, fold in some whipped cream.
  • You can freeze the cookies before filling for up to 2 months.

Nutrition

Keywords: pumpkin whoopie pies, fall dessert, pumpkin cookies, cream cheese filling, thanksgiving dessert

Find it online: https://recipesfoodeasy.com/pumpkin-whoopie-pies/