Description
Pumpkin whoopie pies are the ultimate autumn treat, combining soft, cake-like cookies with a rich cream cheese filling. These easy-to-make delights are perfect for fall gatherings, evoking cozy memories of laughter and warmth. With their delightful blend of spices and pumpkin flavor, they’re sure to impress family and friends at any occasion. Whether enjoyed fresh or chilled, these whoopie pies are a must-try dessert that captures the spirit of the season.
Ingredients
Scale
- 1 cup canned pumpkin puree (100% pure)
- 2 cups all-purpose flour
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar (for filling)
- 1 tsp vanilla extract
- 8 oz cream cheese (full-fat)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat brown sugar and butter until fluffy. Add eggs one at a time followed by pumpkin puree; mix until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Drop rounded tablespoons of batter onto prepared sheets about 2 inches apart.
- Bake for 12-15 minutes until edges are firm but centers are soft; cool on wire racks.
- For the filling, beat cream cheese with powdered sugar and vanilla until smooth.
- Assemble by spreading filling between two cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg