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Pumpkin Whoopie Pies

Delightfully soft and spiced pumpkin whoopie pies filled with cream cheese frosting make for a perfect autumn treat. These classic desserts are easy to make and are sure to impress your family and friends.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 baking sheet
  • 1 parchment paper
  • 1 cookie scoop or tablespoon
  • 1 spatula
  • 1 cooling rack

Ingredients
  

  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix well until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix the batter.
  • Using a cookie scoop or tablespoon, drop heaping amounts of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes until the edges are set and the tops spring back when pressed lightly.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  • While the cookies cool, make the cream cheese filling. In a bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
  • Gradually add the powdered sugar, mixing until the filling is fluffy and well combined.
  • Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie to form a sandwich.
  • Repeat the process until all the cookies are filled.

Notes

Store the whoopie pies in an airtight container in the refrigerator for up to a week.
These pies can also be frozen if you want to make them ahead of time; just thaw them in the refrigerator before serving.
You can add chopped walnuts or pecans to the filling for extra texture.