Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin-flavored cookie sandwiches filled with a creamy, rich cream cheese frosting. Perfect for fall, these treats combine a tender, moist pumpkin cookie base with a sweet and tangy filling, offering a delightful twist on classic whoopie pies.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (Provides structure and stability.)
- 1 teaspoon Baking powder (Helps the cookies rise.)
- 1 teaspoon Baking soda (Works with pumpkin for a tender crumb.)
- 1 teaspoon Ground cinnamon (Enhances pumpkin flavor.)
- 1/2 teaspoon Ground nutmeg (Adds warmth and earthiness.)
- 1/2 teaspoon Ground ginger (Adds a slight zing.)
- 1/2 teaspoon Salt (Enhances overall flavors.)
Wet Ingredients
- 1 cup Granulated sugar (Provides sweetness.)
- 1/2 cup Packed brown sugar (Adds moisture and flavor.)
- 1 cup Pumpkin puree (The star ingredient.)
- 1/2 cup Vegetable oil (Contributes to moisture.)
- 2 large Eggs (Adds structure and richness.)
- 1 teaspoon Vanilla extract (Enhances flavor.)
Filling Ingredients
- 1/2 cup Unsalted butter, softened (Base for the filling.)
- 4 ounces Cream cheese, softened (Adds richness to the filling.)
- 1 cup Powdered sugar (Sweetens the filling.)
- 1 teaspoon Vanilla extract (Adds flavor to the filling.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. This creates the spice-infused base for the cookie batter.
- Combine Wet Ingredients: In a separate bowl, blend granulated sugar, brown sugar, and vegetable oil until smooth. Add pumpkin puree, eggs, and vanilla extract, beating until the mixture is uniform and creamy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Portion Batter: Using a cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges set and the tops feel slightly springy to the touch. Let cookies cool on the sheets briefly before transferring them to a wire rack to cool completely.
- Prepare Filling: While cookies cool, beat softened butter and cream cheese until smooth. Gradually incorporate powdered sugar and vanilla extract, beating until the filling is light, fluffy, and spreadable.
- Assemble Whoopie Pies: Match cookies by size, spread a generous dollop of cream filling on one cookie, then sandwich with another cookie flat side down. Repeat for all cookies.
- Serve or Store: Serve immediately or place the whoopie pies in an airtight container and refrigerate for up to 3 days to maintain freshness.
Notes
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling which contains added spices and sugar.
- Do not overmix the batter to keep the cookies tender and soft.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Allow cookies to cool completely before assembling to prevent filling from melting.
- Store assembled whoopie pies in the refrigerator and bring to room temperature before serving for best texture.
- This recipe yields 12 whoopie pies, perfect for sharing or parties.
