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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies: A Delightful Fall Treat to Savor

Delight in the seasonal flavors of Pumpkin Whoopie Pies, featuring spiced cookies and rich cream cheese filling.
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Prep Time 20 minutes
Cook Time 14 minutes
Refrigeration Time 20 minutes
Total Time 54 minutes
Servings: 12 pies
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Light brown sugar Feel free to use granulated sugar for a less rich flavor
  • 1/2 cup Vegetable oil Melted coconut oil is a great replacement
  • 1 cup Canned pumpkin Ensure it’s pure pumpkin, not pie filling
  • 2 Large eggs Flax eggs can substitute for a vegan option
  • 1 teaspoon Vanilla extract Always opt for pure vanilla for the best results
  • 2 cups All-purpose flour A gluten-free flour blend can be used as an alternative
  • 1 teaspoon Ground cinnamon Substitute with nutmeg for a unique flavor profile
  • 1 teaspoon Pumpkin pie spice Try mixing cinnamon, nutmeg, and ginger if needed
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor
  • 1 teaspoon Baking powder Be sure they are fresh for optimal results
  • 1 teaspoon Baking soda Helps cookies rise
For the Cream Cheese Filling
  • 1/2 cup Salted butter Unsalted butter can work too, just adjust the salt
  • 8 oz Cream cheese Neufchâtel works if you prefer a lighter option
  • 2 cups Powdered sugar A sugar alternative can be used for a lower-calorie version
  • 1 teaspoon Vanilla extract (for filling) Adds an extra layer of flavor to the frosting mix

Equipment

  • mixing bowls
  • Baking Sheets
  • Whisk
  • hand mixer

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and grease two baking sheets.
  2. Mix together the light brown sugar and vegetable oil in a large bowl until well combined and creamy.
  3. Add in the canned pumpkin, large eggs, and vanilla extract, and beat until the mixture is smooth and well blended.
  4. Whisk together the flour, ground cinnamon, pumpkin pie spice, salt, baking powder, and baking soda in a separate bowl.
  5. Fold the dry ingredients into the wet mixture until just combined. Then, refrigerate the dough for 20 minutes.
  6. Scoop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes.
  7. Prepare the frosting by beating softened butter and cream cheese together in a bowl until creamy.
  8. Gradually incorporate powdered sugar and vanilla extract into the cream cheese mixture until fully blended and smooth.
  9. Frost the upside-down half of cooled cookies generously with the cream cheese filling, then sandwich with another cookie half.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cookies are completely cool before frosting. Store whoopie pies in the refrigerator for up to 3 days.

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