Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with a creamy cinnamon-vanilla cream cheese filling. Perfectly moist and flavorful, they make a delightful fall treat or dessert to share at gatherings.
Ingredients
Scale
Pies
- 3 cups (360 g) all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup vegetable or neutral oil
- 1 1/2 tsp pure vanilla extract
Filling & Assembly
- 1 (8-oz) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (230 g) confectioners’ sugar
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp honey
Instructions
- Preheat and mix dry ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, kosher salt, allspice, cloves, and nutmeg until evenly combined.
- Mix wet ingredients and combine: In the large bowl of a stand mixer fitted with the whisk attachment, beat the brown sugar and softened butter on medium-high speed until fully combined. Add the eggs, pumpkin puree, vegetable oil, and vanilla extract, beating until smooth. Reduce the mixer speed to medium-low and gradually add the dry ingredient mixture until just combined, resulting in a smooth and sticky dough.
- Pipe the dough: Transfer the dough into a gallon-sized freezer bag or piping bag. Snip about one inch off one corner. Pipe rounds about 2 inches wide onto two large parchment-lined baking sheets, spacing them about 2 inches apart. Smooth the tops of each round gently with the back of a spoon or a wet finger to even them out.
- Bake: Bake the whoopie pies in the preheated oven for 15 to 20 minutes, or until they spring back lightly to the touch. Remove from oven and let them cool slightly on the baking sheets.
- Cool completely: Transfer the baked whoopie pies to a wire rack and allow them to cool completely before assembling.
- Prepare the filling: In the large bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and softened butter on medium-high speed until smooth and creamy. Add confectioners’ sugar, ground cinnamon, vanilla extract, and honey. Continue to beat the mixture until it is light, fluffy, and well combined. Refrigerate until ready to use.
- Assemble the whoopie pies: Turn half of the cooled whoopie pies so the domed sides are facing down. Spread the cream cheese filling evenly on the flat side of these pies. Top each with a remaining pie, domed side up, pressing gently to sandwich the filling inside.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and smooth filling.
- Piping the dough helps create uniform round cakes for consistent baking.
- Cool the whoopie pies completely before filling to prevent the filling from melting.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute dairy ingredients with plant-based alternatives and use egg replacer.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
