Description
Soft, cake-like pumpkin cookies sandwiched with a sweet and tangy cream cheese frosting. These pumpkin whoopie pies are the perfect fall treat!
Ingredients
Scale
For the Pumpkin Whoopie Pies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 cups powdered sugar, sifted
Instructions
Make the Pumpkin Whoopie Pies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers should still be slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy.
- Stir in the vanilla extract.
- Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating until smooth and the desired consistency is reached.
Assemble the Whoopie Pies:
- Once the cookies are completely cool, spread a generous amount of cream cheese frosting onto the flat side of one cookie.
- Top with another cookie, flat side down, to create a sandwich.
- Repeat with the remaining cookies and frosting.
- Chill the whoopie pies for at least 30 minutes before serving to allow the frosting to set.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- Ensure your butter and cream cheese are fully softened for the frosting to achieve a smooth consistency.
- If you don’t have a piping bag, you can use a spoon or a Ziploc bag with a corner snipped off to frost the cookies.
- Store leftover whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT25M
- Cook Time: PT24M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg