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Pumpkin Whoopie Pies

Irresistibly Creamy Pumpkin Whoopie Pies for Fall Bliss

These Pumpkin Whoopie Pies are a magical fall treat blending spices and pumpkin, creating a creamy, nostalgic delight perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: easy cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 2 cups all-purpose flour essential for structure and texture
  • 1 teaspoon baking powder helps the cookies rise
  • 0.5 teaspoon baking soda adds additional lift
  • 0.5 teaspoon salt balances the sweetness
  • 1 teaspoon ground cinnamon adds warmth and depth
  • 0.5 teaspoon ground ginger provides a zesty kick
  • 0.25 teaspoon ground nutmeg complements other spices
  • 0.25 teaspoon ground cloves intensifies the spiced profile
  • 1 cup canned pumpkin puree the star ingredient
  • 0.75 cup granulated sugar adds sweetness
  • 0.5 cup brown sugar introduces moisture
  • 0.5 cup vegetable oil keeps the cookies tender
  • 2 large eggs binds the ingredients
  • 1 teaspoon vanilla extract enhances overall flavor
For the Cream Cheese Filling
  • 8 oz cream cheese creates a luscious filling
  • 0.25 cup butter adds richness
  • 2 cups powdered sugar sweetens and thickens the filling
  • 1 teaspoon vanilla extract adds a hint of sweetness

Equipment

  • Mixing bowls
  • hand mixer
  • baking sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Whoopie Pies
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract using a hand mixer.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Drop rounded spoonfuls of batter onto prepared baking sheets, spacing them 2 inches apart.
  6. Bake for 12-15 minutes, until cookies spring back when touched. Cool on a wire rack.
  7. For the filling, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
  8. Spread or pipe filling onto the flat side of one cookie and top with another to create a sandwich.
  9. Chill assembled whoopie pies in the fridge for at least 30 minutes before serving.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 540IUCalcium: 20mgIron: 1mg

Notes

Follow expert tips to avoid overmixing and ensure consistent sizes for evenly baked whoopie pies. Enjoy chilled for the best flavor!

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