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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist sandwich cookies filled with a creamy tangy frosting. The batter combines pumpkin puree, warm spices, and flour, baked until golden, then assembled with a luscious cheese filling. Their cozy appearance and spiced aroma make them perfect for fall gatherings and chilly mornings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or whole wheat flour for more fiber
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar light or dark
  • 1 cup canned pumpkin puree fresh or canned
  • 1 egg large egg
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup butter or vegan margarine softened
  • 3-4 cups powdered sugar for frosting

Equipment

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

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  3. In another 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, egg, and vanilla to the butter mixture, beating until smooth and well combined. The batter will be thick and slightly sticky.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed, just until everything is combined and the batter feels soft but scoopable.
  6. Scoop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon.
  7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set but still soft.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  9. Meanwhile, prepare the filling by beating the softened cream cheese, butter, and powdered sugar together until smooth, creamy, and fluffy.
  10. Once the cookies are cooled, spread or pipe the cream cheese filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
  11. Repeat with the remaining cookies and filling. Chill the assembled pies for 30 minutes to set the filling if desired.
  12. Enjoy these cozy, spiced pumpkin treats with a hot beverage or as a festive dessert!

Notes

Chilling the assembled pies helps the filling set and makes them easier to handle. Feel free to add a sprinkle of cinnamon or drizzle melted chocolate on top for extra flair.