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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies with a tender crumb, filled with a tangy, creamy cheese filling. The process involves whisking together pumpkin, spices, and dry ingredients to create the cake layers, then sandwiching them with a smooth cream cheese filling. The final treat has a cozy, autumnal appearance with a perfect balance of spiced cake and creamy filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch salt
  • 1 cup cooked pumpkin mashed until smooth
  • ½ cup brown sugar
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • ½ cup softened cream cheese
  • ¼ cup softened butter
  • 1 cup powdered sugar

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • Baking sheet with parchment paper
  • Cookie scoop or spoon
  • Wire cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined. This creates the dry mixture for the cookies.
  3. In another bowl, mash the cooked pumpkin until smooth, then stir in brown sugar, melted butter, and vanilla extract. Mix until the mixture is uniform and fragrant.
  4. Pour the wet pumpkin mixture into the dry ingredients and fold together gently until just combined. Do not overmix to keep the cookies tender.
  5. Use a cookie scoop or spoon to drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  6. Bake for 12-15 minutes, or until the edges are golden and the centers feel set when lightly touched. Remove from oven and let cookies cool on a wire rack.
  7. While the cookies cool, prepare the filling by beating softened cream cheese, softened butter, and vanilla until smooth and fluffy. Gradually add powdered sugar and beat until well combined.
  8. Once cookies are completely cooled, spread a generous dollop of the cream cheese filling on the flat side of one cookie, then top with another cookie to form a sandwich.
  9. Press gently to spread the filling evenly and ensure the cookies stick together securely. Repeat until all cookies are filled.
  10. Enjoy your pumpkin whoopie pies! They are best served at room temperature, with their soft, spiced cake and creamy filling ready to delight.

Notes

Ensure cookies are fully cooled before filling to prevent melting. Feel free to add toasted pecans or a drizzle of maple syrup for extra flavor.