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Pumpkin Whoopie Pies

Decadent Pumpkin Whoopie Pies You’ll Want to Devour!

Indulge in these delightful Pumpkin Whoopie Pies, a perfect blend of soft pumpkin cookies and creamy filling, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Course Dessert
Cuisine American
Servings 12 pies
Calories 300 kcal

Equipment

  • Oven
  • mixing bowls
  • mixer
  • Baking sheets
  • parchment paper
  • cookie scoop

Ingredients
  

For the Cookies

  • 2 cups All-purpose flour gives the whoopie pies structure
  • 1 tablespoon Pumpkin pie spice adds that classic fall flavor
  • 2 teaspoon Baking powder helps the cookies rise for a light texture
  • 0.5 teaspoon Baking soda assists in leavening, making them fluffy
  • 0.5 teaspoon Salt enhances the sweetness in the cookies
  • 0.25 teaspoon Ground ginger brings a warm, spiced kick to each bite
  • 1 teaspoon Ground cinnamon adds a comforting aroma and flavor
  • 1 cup Granulated sugar sweetens and contributes to texture
  • 0.5 cup Brown sugar provides a rich, molasses flavor
  • 1 cup Vegetable oil keeps the cookies moist and tender
  • 1 cup Pumpkin purée adds flavor, moisture, and color
  • 1 large Egg binds the ingredients and adds richness
  • 1 teaspoon Vanilla extract rounds out the flavors beautifully

For the Filling

  • 8 oz Cream cheese creates a rich and creamy base for the filling
  • 0.5 cup Butter, softened helps achieve a smooth texture in the frosting
  • 3 cups Powdered sugar sweetens the filling with a light texture
  • 1 teaspoon Vanilla extract (for filling) infuses extra flavor into the creamy delight

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, salt, ground ginger, and cinnamon until uniform.
  • In a large bowl, combine granulated sugar, brown sugar, vegetable oil, pumpkin purée, egg, and vanilla extract. Whisk until smooth and glossy, about 2-3 minutes.
  • Gradually add the dry mix to the wet ingredients, stirring gently until no streaks of flour remain.
  • Using a rounded tablespoon or cookie scoop, drop dollops of batter onto the prepared baking sheets, spacing them about two inches apart.
  • Place the baking sheets in the preheated oven and bake for 12-14 minutes. Let them cool completely on a wire rack.
  • In a mixer, beat together cream cheese and softened butter until smooth and fluffy. Gradually add powdered sugar and blend in the vanilla extract.
  • Match cookies of similar size and spread or pipe a generous dollop of cream cheese filling onto the flat side of one cookie, then sandwich with another cookie.
  • Lastly, if desired, roll the edges of the filling in chopped pecans or mini chocolate chips, and dust with powdered sugar or pumpkin pie spice.

Notes

These Pumpkin Whoopie Pies are freezer-friendly, perfect for saving some goodness for later.

Nutrition

Serving: 1pieCalories: 300kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 2000IUCalcium: 30mgIron: 1mg
Keyword autumn desserts, baking recipes, fall treats, pumpkin dessert, Pumpkin Whoopie Pies, Whoopie Pies
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