Description
Delight in these soft and spiced Pumpkin Whoopie Pies featuring tender pumpkin cookies sandwiched with a luscious cream cheese frosting. Perfect for fall gatherings, these treats balance autumnal flavors and creamy sweetness in every bite.
Ingredients
Scale
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
- 2 cups packed light brown sugar (440g)
- ⅔ cup vegetable oil (160ml)
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter, softened (113g)
- 4 ounces cream cheese, room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and thoroughly combined.
- Create the Cookie Dough: Pour the wet mixture into the dry ingredients and stir gently until no dry streaks remain, taking care not to overmix to keep the cookies tender.
- Scoop Dough onto Baking Sheets: Using a small ice cream scoop (about 2 tablespoons), drop rounded scoops of dough onto the prepared baking sheets about 1 inch apart to allow spreading.
- Bake the Cookies: Bake one sheet at a time for 12 to 15 minutes, or until the centers look dry and a toothpick inserted into the middle comes out clean. This ensures the cookies are fully cooked yet soft.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing soggy bottoms.
- Prepare the Filling: In a mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, cream cheese, and vanilla on medium-low speed until smooth, about 1 minute.
- Add Confectioners’ Sugar: Gradually add the confectioners’ sugar while mixing on low speed until fully incorporated, then increase speed to medium and beat for an additional 30 seconds until fluffy.
- Assemble the Whoopie Pies: Pipe or spread the frosting onto the flat side of half the cooled cookies, then press the remaining cookies on top to form sandwiches. Chill the whoopie pies in the refrigerator for 30 minutes to set the filling.
- Store Properly: Keep the assembled whoopie pies covered and refrigerated for up to one week, ensuring freshness and flavor.
Notes
- Make and store cookies and filling separately if preparing ahead; assemble just before serving to avoid squished filling.
- Ensure cookies are completely cool before assembling to prevent the cream cheese frosting from melting and becoming messy.
- If you don’t have a cookie scoop, portion the dough evenly so cookies pair up nicely for sandwiching.
- Bake times may vary if you adjust the size of the cookies; watch carefully to avoid overbaking.
- Use a thick and rich pumpkin puree like Libby’s for the best flavor and texture.
- Soft and moist light brown sugar yields the best cookie texture; hard brown sugar should be softened before use.
- Measure flour correctly using a scale or by fluffing and leveling with a knife to avoid dense cookies.
- Bring eggs to room temperature before mixing for even incorporation.
- Avoid overmixing dough to prevent tough cookies.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
