Name: Pumpkin Whoopie Pies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 cup pumpkin puree; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 4 oz cream cheese, softened; 1/2 teaspoon vanilla extract; 1 to 1 1/2 cups powdered sugar

Introduction

Pumpkin Whoopie Pies are soft, spiced pumpkin cookies sandwiched together with a creamy, smooth cream cheese filling. They offer the perfect balance of fall flavors and a delightful texture that’s sure to become a seasonal favorite. These treats are simple to make and great for sharing with friends and family.

A close-up of three pumpkin sandwich cookies stacked in front, each cookie consisting of two golden-orange, soft, textured pumpkin cookie layers with a thick, smooth, white cream filling in between. Behind these, more pumpkin sandwich cookies are arranged on parchment paper over a white marbled surface. The background shows two glass milk bottles filled halfway and a white ceramic jug next to a white towel with black grid lines, all set against a soft, light-colored brick wall. Some star anise and cloves are scattered on the marbled surface near the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 cup pumpkin puree

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

8 ounces cream cheese, softened

1 teaspoon vanilla extract

1 to 1 1/2 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.

Step 2: In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until smooth and creamy.

Step 3: Add the egg and pumpkin puree to the bowl and mix well until fully combined.

Step 4: Slowly mix in the flour, baking powder, baking soda, pumpkin pie spice, and salt until the batter is well combined.

Step 5: Using a 2-tablespoon cookie scoop or your hands, form balls of dough and place them about 1 inch apart on the prepared cookie sheet.

Step 6: Bake for 14 minutes, or until the cookies are set. Remove from the oven and transfer to a cooling rack to cool completely.

Step 7: To make the filling, beat the cream cheese and vanilla extract together until smooth. Gradually add powdered sugar, about ½ cup at a time, until the filling reaches your desired consistency.

Step 8: Once the cookies have cooled, spread or pipe the cream cheese filling onto the bottom of half the cookies. Top each filled cookie with another cookie to form a sandwich.

Tips & Variations

You can make homemade pumpkin pie spice by mixing cinnamon, nutmeg, cloves, and ginger for a fresher flavor.

Add chopped walnuts, pecans, or chocolate chips to the cookie batter for extra texture and taste.

Enhance the cream cheese filling by adding a teaspoon of maple syrup or extra cinnamon.

Allow cookies to cool completely before assembling to prevent the filling from melting.

Use pumpkin puree, not pumpkin pie filling, for best results and proper texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice for making pumpkin whoopie pies.

Can I make the cookies ahead of time?

Absolutely. You can bake the cookies in advance and keep them stored separately. Assemble the whoopie pies just before serving for the freshest taste and texture.