Pumpkin Whoopie Pies
Soft pumpkin whoopie pies sandwiched with a light cream cheese filling.
Servings: 15 servings
Ingredients
Ingredients
- ?3 1/4 cup 390 gall purpose flour
- ?1 tablespoonpumpkin pie spice
- ?1 teaspoonbaking powder
- ?1/2 teaspoonbaking soda
- ?1/2 teaspoonsalt
- ?1 1/2 cups 340 gpumpkin puree
- ?1 1/4 cups 250 ggranulated sugar
- ?1 cup 200 glight brown sugar
- ?1 cup 225 gunsalted buttermelted
- ?2 largeeggsat room temperature
- ?1 teaspoonvanilla extract
- ?1/2 cup 113 gunsalted buttersoftened
- ?4 ounces 113 gcream cheesesoftened
- ?3 cups 340 gpowdered sugar
- ?1 tablespoon 15 mlheavy cream
- ?1/2 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (180°C) or 160°C if using a fan/convection oven. Line 4 baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together 3 ¼ cups (390 g) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set the dry mixture aside.
- In a larger bowl, whisk together 1 ½ cups (340 g) pumpkin puree, 1 ¼ cups (250 g) granulated sugar, 1 cup (200 g) light brown sugar, 1 cup (225 g) unsalted butter (melted), 2 large eggs (at room temperature), and 1 teaspoon vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk gently until just combined. Do not overmix.
- Use a small ice cream scoop (about 2.5–3 tablespoon scoop) to portion the batter onto the prepared baking sheets, placing each mound at least 2 inches apart.
- Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted in the center comes out clean and the tops are no longer wet. If baking more than one sheet at a time, rotate the pans between racks and swap positions halfway through baking for even browning.
- Remove the baking sheet(s) from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
- Meanwhile, prepare the filling: In a mixing bowl, cream ½ cup (113 g) unsalted butter (softened) and 4 ounces (113 g) cream cheese (softened) until smooth, about 3–4 minutes. Add 3 cups (340 g) powdered sugar and mix until smooth. Beat in 1 tablespoon (15 ml) heavy cream and ½ teaspoon vanilla extract, then beat on high for an additional 2–3 minutes until the filling is light and creamy.
- Once the cookies are completely cool, flip half of them so the flat sides are facing up. Pipe or spread a generous amount of filling onto each flat side, then top with another cookie (flat side down). Press gently to form sandwiches.
- Chill the assembled whoopie pies in the refrigerator for at least 30 minutes to firm up before serving.
Equipment
- Cookie sheets
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Mixing Bowl
Notes
Try to make the dough balls the same size.Once baked, you’ll want both the top and the bottom of each whoopie pie to match. A cookie scoop will help you portion the batter perfectly.
Let them cool.Adding cream cheese frosting to warm pumpkin cookies would be a disaster! Be sure that the cookies are completely cool before adding the filling.
To Store:Store your pumpkin whoopie pies in an airtight container in the refrigerator. If kept this way, they will stay fresh for 4-5 days. After that, they will start to dry out. Let the whoopie pies sit at room temperature for a bit before eating so that the frosting can soften.
To Freeze:They freeze quite well. It’s best to wrap each whoopie pie individually with plastic wrap, then place the wrapped cookies in a zipper bag or freezer container. Store in the freezer for up to 6 months. Let frozen whoopie pies thaw on the counter for 30 minutes before enjoying.
Let them cool.Adding cream cheese frosting to warm pumpkin cookies would be a disaster! Be sure that the cookies are completely cool before adding the filling.
To Store:Store your pumpkin whoopie pies in an airtight container in the refrigerator. If kept this way, they will stay fresh for 4-5 days. After that, they will start to dry out. Let the whoopie pies sit at room temperature for a bit before eating so that the frosting can soften.
To Freeze:They freeze quite well. It’s best to wrap each whoopie pie individually with plastic wrap, then place the wrapped cookies in a zipper bag or freezer container. Store in the freezer for up to 6 months. Let frozen whoopie pies thaw on the counter for 30 minutes before enjoying.