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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cake-like cookies filled with a creamy, spiced frosting that encapsulates the cozy flavors of fall. The cookies are baked until golden and chewy, then sandwiched with a luscious filling for a nostalgic treat. Their warm aroma and tender texture make them a perfect seasonal dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar dark for richer flavor
  • 1 cup pumpkin puree canned or roasted
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheets
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a large bowl until evenly combined. Set aside.
  3. In a separate bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
  4. Add the pumpkin puree and vanilla extract to the butter mixture, mixing until smooth and well incorporated.
  5. Gradually fold in the dry ingredients, mixing just until combined. The dough will be thick and slightly sticky.
  6. Using a cookie scoop or spoon, portion 1 1/2-inch rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake in the preheated oven for 12-15 minutes, until the edges turn golden and the centers feel firm when gently pressed. The cookies will be soft but set.
  8. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
  9. While the cookies cool, prepare the filling by beating the softened cream cheese, powdered sugar, cinnamon, nutmeg, and ginger together until smooth and creamy.
  10. Once the cookies are completely cooled, spread or pipe a generous dollop of the spiced cream cheese filling onto the flat side of one cookie and top with a second cookie to form a sandwich.
  11. Repeat with the remaining cookies and filling, then enjoy these warm, spiced pumpkin treats that are perfect for fall gatherings or cozy afternoons.

Notes

For best results, chill the assembled whoopie pies for 30 minutes before serving to allow flavors to meld. You can also refrigerate leftovers in an airtight container for up to 3 days.