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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
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Pumpkin Whoopie Pies are soft, spiced, and cake-like pumpkin cookies sandwiching a luscious cream cheese filling. Perfectly portioned for fall gatherings or cozy treats, these delightful pies combine warm autumn spices with rich pumpkin flavor and a velvety cream filling for a comforting seasonal favorite.

Ingredients

Scale

For the Pumpkin Cookies

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for GF)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (or oil or vegan butter/oil)
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg (or flax egg for vegan)
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (canned or fresh)

For the Cream Cheese Filling

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened (or vegan butter)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Batter: Whisk together the dry ingredients – flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. In a separate bowl, cream the butter and both sugars together until light and fluffy. Mix in the egg, vanilla extract, and pumpkin puree. Gradually fold the dry ingredients into the wet mixture until just combined, ensuring a tender batter ideal for soft whoopie pies.
  2. Bake the Pies: Using a tablespoon or cookie scoop, drop rounded portions of batter onto parchment-lined baking sheets, spacing them well apart. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes or until edges are set and a toothpick inserted comes out clean. Cool the pies completely on a wire rack before filling.
  3. Make the Cream Filling: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the filling is fluffy, thick enough to hold shape yet spreadable between the cookie layers.
  4. Assemble the Whoopie Pies: Spread a generous dollop of cream filling on the flat side of one pumpkin cookie, then sandwich it with another. Press gently to distribute the filling evenly without squeezing it out. Refrigerate the assembled pies briefly to set the filling if desired.

Notes

  • Measure flour carefully by spooning into the cup and leveling for best texture.
  • Mix batter only until the ingredients are combined to keep it light and fluffy.
  • Use room temperature ingredients for smooth blending and even baking.
  • Allow pies to cool completely before filling to prevent melting and sliding filling.
  • Refrigerate assembled pies for 30 minutes to let flavors meld and filling firm up.

Nutrition

Keywords: pumpkin whoopie pies, pumpkin desserts, fall treats, cream cheese filling, spiced pumpkin cookies

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