Pumpkin Whoopie Pie Recipe with Cream Cheese Filling Recipe
These Pumpkin Whoopie Pies are soft, cake-like cookies filled with a fluffy cream cheese frosting perfect for cozy fall afternoons. Infused with warm spices like cinnamon, ginger, and cloves, and enriched with pumpkin puree, these whoopie pies are a beloved seasonal treat that combines moist, tender cookies with a rich, smooth filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: Approximately 24 whoopie pies (48 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cloves
Wet Ingredients
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 1/2 cups pumpkin puree (canned pure pumpkin, not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon pure vanilla extract
Filling
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to ensure even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until evenly combined and the spices are well distributed.
- Combine Wet Ingredients: In a stand mixer, beat the brown sugar and vegetable oil together until smooth. Add the pumpkin puree, eggs, and vanilla extract, then mix until the batter is a rich, even orange color.
- Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients in two batches, folding gently with a spatula to avoid overmixing. The batter should be thick, glossy, and slightly sticky.
- Scoop Cookies: Using a cookie scoop, drop rounded portions of batter onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through to ensure even cooking. Cookies are done when they spring back lightly when touched.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Filling warm cookies will cause the frosting to melt.
- Prepare Filling: Beat the softened cream cheese and unsalted butter together until smooth and fluffy. Slowly add the sifted powdered sugar and vanilla extract, beating until the mixture holds soft peaks. Chill in the fridge for 10 minutes if too soft.
- Assemble Whoopie Pies: Match cookies in pairs by size. Pipe or spread the cream cheese filling on the flat side of one cookie and sandwich it with its partner. Press gently to spread the filling evenly without it oozing out.
- Serve and Enjoy: Your pumpkin whoopie pies are ready to be enjoyed immediately or can be stored in an airtight container for later consumption.
Notes
- Chill the dough for 15 minutes if it feels too soft to scoop, especially in warm weather.
- Use an ice cream scoop for uniform cookie size to ensure pairs fit nicely together.
- Sift powdered sugar before adding to the filling to keep it silky and lump-free.
- Add a pinch of pumpkin pie spice to the filling for enhanced flavor if desired.
- Ensure cream cheese and butter are fully at room temperature before mixing to avoid a lumpy filling.
Keywords: pumpkin whoopie pie, pumpkin dessert, fall recipe, cream cheese filling, soft pumpkin cookies, autumn treats, pumpkin spice dessert
