Description
These Easy Pumpkin Whoopie Pies are soft, pillowy pumpkin-spiced cookies sandwiched together with a creamy, tangy cream cheese filling. Perfectly spiced and sweetened, they bring cozy fall flavors into a delightful handheld treat that’s sure to become a seasonal favorite.
Ingredients
Scale
Dry Ingredients
- 3 cups (375 g) all-purpose flour (properly measured)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon pumpkin pie spice
Wet Ingredients
- 2 cups (425 g) pure pumpkin purée (one 15 oz can)
- 2 cups (400 g) packed light brown sugar
- 3/4 cup (170 g) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 cup (225 g or 8 oz) block cream cheese (room temperature)
- ¼ cup (57 g) unsalted butter (room temperature)
- 2 cups (240 g) confectioners’ sugar (sifted)
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper and set it aside to use later for baking the whoopie pies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined. This ensures the leavening agents and spices are distributed throughout the batter.
- Cream Butter and Sugar, Add Wet Ingredients: In the bowl of a stand mixer or using a hand mixer, beat the unsalted butter and light brown sugar on medium-high speed until light and fluffy, about 3 minutes. Then, add the pumpkin purée, eggs, and vanilla extract. Mix until the batter is smooth, scraping down the sides of the bowl as needed to combine well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture and mix just until everything is combined. Do not overmix to keep the texture tender.
- Scoop and Bake: Use a medium cookie scoop to portion the batter onto the prepared baking sheet, leaving about 2 inches of space between each scoop to allow for spreading. Bake in the preheated oven for 12 to 14 minutes. The whoopie pies are done when they are soft to the touch and slightly springy.
- Cool Completely: Transfer the baked whoopie pies to a wire rack and allow them to cool completely before frosting to prevent melting and sliding of the filling.
- Make the Cream Cheese Frosting: In a clean mixing bowl, beat the cream cheese and unsalted butter together until creamy and smooth. Add the sifted confectioners’ sugar and mix until fully combined. Finally, blend in the vanilla extract and a pinch of salt to enhance flavor.
- Assemble the Whoopie Pies: Transfer the frosting to a piping bag fitted with your desired tip. Pair up the cooled whoopie pies by similar size. Pipe a generous amount of frosting onto the bottom side of one whoopie pie, then gently press the bottom of the matching pie on top to form a sandwich. Repeat this process with the remaining pies until all are assembled.
Notes
- Get ready for fall with these homemade pumpkin whoopie pies—soft, pillowy cookies with a luscious cream cheese filling.
- Make sure the butter, eggs, and cream cheese are at room temperature for best mixing results.
- Properly measure the flour by spooning it into your measuring cup and leveling it off for accurate baking consistency.
- Let the whoopie pies cool completely before frosting to avoid melting the cream cheese filling.
- You can store the whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 374 kcal
- Sugar: 38 g
- Sodium: 183 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg
