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Pumpkin Whoopie Pies

Delightful pumpkin whoopie pies filled with creamy frosting, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cookies
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of cinnamon (optional for added flavor)

Method
 

Preparation
  1. Preheat Your Oven: Set the oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
  2. Mix the Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Get the Batter Ready: In a larger bowl, mix the oil and sugar until well combined. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix!
  5. Scoop and Bake: Using a tablespoon or cookie scoop, drop measures of batter onto the prepared baking sheets, spacing them about two inches apart. Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
  6. Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  7. Whip Up the Filling: In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  8. Sandwich the Cookies: Once the cookies are cooled, spread or pipe a generous amount of filling on the flat side of one cookie, then sandwich it with another cookie.
Serving
  1. Your pumpkin whoopie pies are ready! Serve them fresh or store them for later.

Notes

To ensure your whoopie pies stay soft, avoid overbaking. Consider adding some citrus zest to elevate the filling's flavor. Store the pies in an airtight container in the refrigerator for up to a week.