Description
These Easy Pumpkin Whoopie Pies are perfect for fall, featuring soft, pillowy pumpkin-spiced cookies sandwiched with a creamy, tangy cream cheese frosting. This delightful treat combines the warm flavors of pumpkin pie spice and pure pumpkin purée for a comforting seasonal dessert that’s simple to prepare and perfect for sharing.
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
- 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
Filling
- 1 cup (225 g or 8 oz) block cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined. Set this mixture aside for later.
- Cream butter and sugar: Using a stand mixer or hand mixer, beat the unsalted butter and light brown sugar together on medium-high speed for about 3 minutes until the mixture becomes light and fluffy.
- Add wet ingredients: Add the pumpkin purée, eggs, and vanilla extract to the butter and sugar mixture. Mix until smooth, making sure to scrape down the sides of the bowl as needed for even mixing.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
- Scoop batter onto baking sheet: Use a medium cookie scoop to portion the batter onto the prepared baking sheet, spacing each scoop about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven at 350℉ for 12 to 14 minutes. The cookies are ready when they are soft to the touch and slightly springy. Remove from oven and transfer to a wire rack to cool completely.
- Prepare the cream cheese frosting: In a clean bowl, beat the cream cheese and ¼ cup unsalted butter with a mixer until creamy. Add the sifted confectioners’ sugar and mix until fully combined and smooth. Finally, mix in the vanilla extract and a pinch of salt for flavor balance.
- Assemble whoopie pies: Transfer the frosting to a piping bag fitted with your desired tip. Match whoopie pie cookies in similar sizes, pipe frosting onto the bottom of one cookie, then gently press the matching cookie on top to form a sandwich. Repeat with remaining cookies.
Notes
- These pumpkin whoopie pies are ideal for fall and holiday gatherings, providing a soft and flavorful dessert option.
- Ensure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for best mixing results.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days for maximum freshness.
- For a dairy-free version, substitute butter and cream cheese with suitable vegan alternatives.
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
