Description
These Easy Pumpkin Whoopie Pies are soft, pillowy pumpkin-flavored cookies sandwiched together with a creamy, sweet cream cheese filling. Perfect for fall, this recipe yields 18 delicious whoopie pies that combine warm spices with a luscious frosting for a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 3 cups (375 g) all-purpose flour (properly measured)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon pumpkin pie spice
Wet Ingredients and Batter
- 2 cups (425 g) pure pumpkin purée (one 15 oz can)
- 2 cups (400 g) packed light brown sugar
- 3/4 cup (170 g) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 cup (225 g or 8 oz) block cream cheese (room temperature)
- 1/4 cup (57 g) unsalted butter (room temperature)
- 2 cups (240 g) confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter and light brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. This creates a creamy base that incorporates air into the batter for lighter cookies.
- Add Wet Ingredients: Add the pumpkin purée, eggs, and vanilla extract to the creamed butter and sugar. Mix on medium speed until the ingredients are fully incorporated and the batter is smooth. Be sure to scrape down the sides of the bowl as needed to mix evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet pumpkin mixture. Mix on low speed until just combined to avoid overmixing which can toughen the cookies.
- Portion Batter and Bake: Use a medium cookie scoop to drop rounds of batter onto the prepared baking sheet, leaving about 2 inches of space between each to allow spreading. Bake in the preheated oven for 12 to 14 minutes, or until the cookies are soft and slightly springy to the touch.
- Cool Cookies: Remove the baking sheet from the oven and transfer the cookies to a wire rack. Allow them to cool completely before assembling to prevent melting the frosting.
- Prepare Cream Cheese Frosting: In a clean bowl, beat the cream cheese and butter together until creamy and smooth. Add the sifted confectioners’ sugar and mix until combined. Then mix in the vanilla extract and a pinch of salt to enhance the flavor.
- Assemble Whoopie Pies: Fill a piping bag fitted with your desired tip with the cream cheese frosting. Pair up cookies of similar size. Pipe a generous amount of frosting onto the bottom of one cookie and gently press the matching cookie on top to create a sandwich. Repeat with remaining cookies.
Notes
- These pumpkin whoopie pies are perfect for fall and bring the flavors of pumpkin pie spice combined with a rich cream cheese filling.
- Properly measuring flour by spooning into your cup and leveling off will ensure the best texture.
- Room temperature ingredients help with better mixing and texture in the batter and frosting.
- Use parchment paper to prevent cookies from sticking and make cleanup easier.
- If desired, you can chill the frosting slightly before piping for easier handling.
- Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 374 kcal
- Sugar: 38 g
- Sodium: 183 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg
