Pumpkin Whoopie Pies
This delicious pumpkin whoopie pies recipe with cream cheese filling is easy to make and perfect for a fun fall dessert or sweet treat anytime.
Servings: 8
Cost: $10
Ingredients
For the Whoopie Pie Cookies
- 1 cup light brown sugar
- ½ cup neutral cooking oil
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 3 teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
For the Cream Cheese Filling
- 4 oz cream cheese softened to room temperature
- 4 tablesppons butter softened
- ½ teaspoon vanilla extract
- 2¼ cups powdered sugar
Instructions
For the Whoopie Pie Cookies
- Preheat oven to 350℉
- Add the brown sugar and oil to a large mixing bowl and beat with an electric mixer until fully combined
- Mix in the pumpkin puree, vanilla extract, egg, pumpkin pie spice, cinnamon and nutmeg
- Add the flour, baking soda, baking powder and salt and mix until everything is evenly incorporated
- Drop heaping tablespoons of whoopie pie batter 2 inches apart from each other onto a cookie sheet lined with parchment paper, a silicone baking mat or greased foil
- Bake for 10-12 minutes or until edges are slightly golden brown and firm
- Remove from oven and cool completely before frosting
For the Cream Cheese Frosting
- In a medium mixing bowl, beat together cream cheese, butter and vanilla extract with a hand mixer until smooth and all lumps are gone
- Gradually add in the powdered sugar
- Transfer frosting into a piping bag or ziplock baggie cut with a medium sized hole
- Evenly pipe cream cheese frosting on the flat side of half of the cookies
- Gently place an unfrosted cookie on top to form a sandwich
- Store in refrigerator until ready to serve
Video
Notes
This recipe makes 16 whoopie pie cookies for 8 whoopie pies.
Use a spoon to evenly spread whoopie pie batter into perfect, smooth circles before baking.
Allow cookies to cool completely before frosting and assembling to avoid the frosting from melting.
Spread cream cheese frosting with a spoon, knife or small offset spatula if you do not have piping bags.
Nutrition
Calories: 517kcal | Carbohydrates: 82g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 280mg | Potassium: 169mg | Fiber: 2g | Sugar: 61g | Vitamin A: 3810IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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