Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cookies sandwiched with a creamy, smooth cream cheese frosting. Perfect for fall gatherings, these moist and flavorful treats combine warm spices with the richness of pumpkin for a comforting dessert that’s easy to make and sure to impress.
Ingredients
Scale
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
- 2 cups packed light brown sugar (440g)
- ⅔ cup vegetable oil (160ml)
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter, softened (113g)
- 4 ounces cream cheese, room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground cloves until well combined to evenly distribute the spices.
- Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, packed light brown sugar, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir gently until the batter is homogeneous and no dry streaks of flour remain.
- Scoop Dough: Using a small ice cream scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing each cookie about 1 inch apart to allow for spreading.
- Bake: Bake one sheet at a time for 12 to 15 minutes, or until the centers appear set and a toothpick inserted comes out clean. Remove from the oven and let the cookies cool on the sheets for 5 minutes.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before assembling to avoid melting the frosting.
- Prepare the Filling: In a large bowl or stand mixer fitted with a paddle attachment, beat together softened butter, cream cheese, and vanilla on medium-low speed until smooth, about 1 minute.
- Add Sugar: Gradually add the confectioners’ sugar with the mixer on low speed, continuing to beat until fully incorporated. Then increase to medium speed and beat until fluffy, about 30 seconds.
- Assemble Whoopie Pies: Pipe or spread the frosting evenly onto the flat side of half of the cooled cookies. Top with the remaining cookies, pressing gently to create sandwiches.
- Chill: Chill the assembled whoopie pies in the refrigerator for at least 30 minutes to set the filling before serving.
- Store: Store the whoopie pies in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Make and store the cookies and filling separately if preparing ahead, and assemble just before serving to avoid soggy filling or squished pies.
- Ensure cookies are completely cooled before assembling to prevent the cream cheese frosting from melting, which can cause a sticky mess.
- If you don’t have a cookie scoop, try to portion the dough evenly so each pair of cookies matches in size for sandwiching.
- Adjust scoop size for smaller or larger whoopie pies; baking time may vary accordingly — watch closely while they bake.
- Use a thick, high-quality canned pumpkin puree like Libby’s for best flavor and texture, avoiding watery or pale alternatives.
- Use soft, moist light brown sugar to achieve optimal cookie texture; rehydrate hardened brown sugar as needed before use.
- Measure flour accurately by weight or fluffing the flour before spooning and leveling it to avoid dense cookies.
- Bring eggs to room temperature before mixing to ensure even incorporation into the batter and better texture.
- Avoid overmixing the batter to keep cookies tender rather than dense and tough.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 30g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
