Pumpkin Whoopie Pies
Soft, spiced pumpkin whoopie pies filled with creamy frosting—a perfect fall treat! Easy to make and irresistibly delicious.
Nutrition
Calories: 265kcalCarbohydrates: 35gFat: 13gSaturated Fat: 5gSugar: 23g
Ingredients
For the Pumpkin Cookies
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix sugars, oil, pumpkin, egg, and vanilla until smooth.
- Gradually stir dry mixture into wet ingredients. Mix until just combined.
- Scoop tablespoon-sized rounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are firm and centers spring back lightly. Cool on wire rack.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Once cookies are cool, spread or pipe filling onto the flat side of one cookie, then top with another.
- Chill for 30 minutes to set (optional, but recommended for best texture).
Notes
- Cookies can be baked a day in advance. Store them in an airtight container.
- You can also use roasted mashed sweet potato instead of pumpkin.
- Store in the fridge for up to 3 days, or freeze (unfilled or filled) for up to 2 months.
- Use store-brand canned pumpkin and cream cheese to keep it affordable.
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