Description
Delightfully soft and spiced pumpkin whoopie pies filled with a luscious cream cheese and butter frosting. Perfectly tender pumpkin-flavored cake sandwiches with a sweet and creamy filling, these treats are ideal for autumn gatherings or anytime you crave a cozy dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Granulated sugar
- 1/2 cup Packed brown sugar
- 1 cup Pumpkin puree
- 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 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients. In a separate bowl, blend granulated sugar, brown sugar, and vegetable oil until well combined. Add pumpkin puree and eggs, beating until the mixture is smooth. Stir in vanilla extract to enhance flavor.
- Incorporate dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which could cause toughness.
- Shape the cookies. Using a cookie scoop, drop rounded tablespoons of batter about 2 inches apart onto the prepared baking sheets to allow room for spreading.
- Bake the cookies. Bake for 12-15 minutes, or until the edges are set and the tops spring back lightly when touched. Remove from oven and allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Prepare the filling. While the cookies cool, beat together softened unsalted butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the filling is light and fluffy.
- Assemble the whoopie pies. Pair cooled cookies of similar size. Spread a generous amount of cream cheese filling onto the flat side of one cookie, then sandwich it with a second cookie, pressing gently to spread the filling evenly.
- Store or serve. Serve immediately or transfer the whoopie pies to an airtight container and refrigerate for up to 3 days for best freshness.
Notes
- Ensure the cream cheese and butter are softened before mixing the filling to achieve a smooth and creamy texture.
- Do not overmix the batter to maintain tender, soft cookies.
- For variation, add chopped nuts or a pinch of cloves for extra warmth.
- If pumpkin puree is not available, canned pumpkin can be used.
- Store assembled whoopie pies in the refrigerator to keep the filling fresh, or freeze for longer storage.
