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Pumpkin Whoopie Pies

Delightful fall treat featuring soft, cake-like cookies filled with a luscious cream filling.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall, Pumpkin
Servings: 12 servings

Ingredients

Dry Ingredients

  • 3.25 cups All Purpose Flour
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt

Wet Ingredients

  • 1.5 cups Pumpkin Puree
  • 1.25 cups Granulated Sugar
  • 1 cup Light Brown Sugar
  • 1 cup Unsalted Butter, melted
  • 2 large Eggs, at room temperature
  • 1 teaspoon Vanilla Extract

Cream Filling

  • 1 cup Confectioners’ Sugar
  • 0.5 cup Cream Cheese, at room temperature
  • 0.5 teaspoon Vanilla Extract

Instructions

  • Step 1: Preheat the Oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Step 2: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  • Step 3: In a large mixing bowl, combine the pumpkin puree, granulated sugar, and light brown sugar. Mix until smooth. Add in the melted butter, then beat in the eggs and vanilla extract until well blended.
  • Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix; a few lumps are fine.
  • Step 5: Using a cookie scoop or spoon, drop rounded tablespoons of the batter onto the prepared baking sheets, leaving about 2 inches between each scoop.
  • Step 6: Bake for about 12-15 minutes, or until the edges are set and the centers appear slightly glossy. A toothpick inserted into the center should come out clean.
  • Step 7: While the cookies are cooling, prepare the cream filling by beating together confectioners’ sugar, cream cheese, and vanilla extract until smooth and creamy.
  • Step 8: Once the cookies are completely cool, turn half of them upside down. Spread a generous amount of the cream filling on the flat side of each cookie, then top with another cookie, flat side down.
  • Step 9: Enjoy your delicious Pumpkin Whoopie Pies!

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Notes

Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.