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Pumpkin Whoopie Pies Recipe

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These Pumpkin Whoopie Pies are a delightful fall treat featuring soft, spiced pumpkin cookies sandwiched with a creamy vanilla cream cheese filling. Perfectly moist and subtly sweet, they’re easy to make and ideal for sharing during the autumn season.

Ingredients

Scale

For the Pumpkin Cookies

  • 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

For the Cream Cheese Filling

  • 4 oz cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1 to 1 1/2 cups powdered sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to beat the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg and Pumpkin Puree: Beat in the egg until fully incorporated, then add the pumpkin puree and mix until smooth and well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Mix Dry Ingredients into Wet: Slowly add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
  6. Portion the Dough: Use a 2-tablespoon cookie scoop or roll dough by hand into balls. Place scoops 1 inch apart on the prepared cookie sheet to allow space for spreading.
  7. Bake Cookies: Bake in the preheated oven for 14 minutes, or until the cookies are set and a toothpick inserted comes out clean.
  8. Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before assembling.
  9. Make the Cream Cheese Filling: Beat the softened cream cheese and vanilla extract together until smooth. Gradually add powdered sugar, about 1/2 cup at a time, beating well after each addition until the filling reaches your preferred consistency for spreading or piping.
  10. Assemble Whoopie Pies: Once cookies are completely cooled, spread or pipe the cream cheese filling onto the bottom side of half the cookies. Top each with a second cookie to create sandwiches.

Notes

  • Substitutions: Create your own pumpkin pie spice by mixing cinnamon, nutmeg, cloves, and ginger if you don’t have the pre-made blend.
  • Add-ins: For extra texture and flavor, consider mixing in chopped walnuts, pecans, or chocolate chips into the cookie dough. You can also enhance the cream cheese filling with a teaspoon of maple syrup or an additional pinch of cinnamon.
  • Storage: Store whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, freeze them for up to 3 months.
  • Tips: Always allow cookies to completely cool before assembling to prevent the filling from melting. Use pumpkin puree, not pumpkin pie filling, to get the proper texture and flavor.
  • Equipment: A cookie scoop helps maintain uniform cookie sizes; a hand or stand mixer is essential for creaming ingredients; cooling racks allow for thorough cooling.

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

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