Print

Pumpkin Whoopie Pies: Indulge in Fall’s Best Treat!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Whoopie Pies are a delightful combination of soft pumpkin cookies and a rich cream cheese filling, infused with autumn spices for the ultimate fall treat.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Mix the wet ingredients: In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Scoop the dough: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake the cookies: Bake for 12-15 minutes, or until the tops of the cookies spring back when lightly touched. Remove from the oven and let cool completely on wire racks.
  7. Prepare the cream cheese filling: While the cookies are cooling, beat together the cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until the filling is fluffy and smooth.
  8. Assemble the whoopie pies: Once the cookies have cooled, spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat with the remaining cookies.
  9. Chill the whoopie pies: Place the whoopie pies in the refrigerator for at least 30 minutes to set the filling before serving.

Notes

If you don’t have canned pumpkin, you can use homemade pumpkin puree, but drain any excess liquid first.

For an extra twist, mix cinnamon or pumpkin spice into the cream cheese filling.

For a vegan version, substitute the cream cheese and butter with plant-based alternatives, and replace the eggs with a flaxseed or chia seed mixture.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-whoopie-pies-indulge-in-falls-best-treat/