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Pumpkin Whoopie Pies Recipe

Easy Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies are a delightful dessert that blends soft, spicedpumpkin cakes with a creamy filling. These treats are perfect for fall,bringing together the warm flavors of cinnamon, ginger, and nutmeg in eachbite. With their cake-like texture and sweet, fluffy filling, Pumpkin WhoopiePies offer a unique twist on the classic cookie sandwich.
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Prep Time 20 minutes
Cook Time 15 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Baking Sheet
  • Parchment Paper or Silicone Baking Mat
  • Spoon or Cookie Scoop
  • Cooling Rack
  • Offset Spatula or Butter Knife

Method
 

  1. Prepare the Cookie Dough: In a large bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Set it aside. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and stir until just combined.
  2. Shape the Cookies: Use a spoon or cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough should be thick and slightly sticky.
  3. Bake the Cookies: Bake the cookies for 12-15 minutes, or until they are firm to the touch and a toothpick inserted in the center comes out clean. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
  4. Make the Cream Filling: While the cookies are cooling, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract in a large bowl. Once smooth and creamy, add the cinnamon, if using, and mix again.
  5. Assemble the Whoopie Pies: Once the cookies have cooled completely, flip half of the cookies over and spread a generous amount of cream filling on the flat side. Top with the remaining cookies, pressing gently to sandwich them together.
  6. Serve and Enjoy: Your Pumpkin Whoopie Pies are now ready to enjoy! Serve them right away, or store them in an airtight container for up to 3 days.

Notes

I cooked these Pumpkin Whoopie Pies with the thought of fall flavors and comforting treats in mind. The cookies are soft, fluffy, and perfectly spiced. With a creamy, tangy filling, they balance the rich pumpkin flavor beautifully. These whoopie pies are a great way to celebrate the season with family and friends, or simply treat yourself to something sweet.