Pumpkin Whoopie Pies
Delightful Pumpkin Whoopie Pies are soft, cake-like cookies filled with a creamy, sweet filling, bringing warm, spiced flavors that embody the essence of fall.
Ingredients
For the Cookies
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Vegetable Oil
- 2 cups Pumpkin Puree
- 2 large Eggs
- 2 teaspoons Vanilla Extract
For the Filling
- 8 oz Cream Cheese, softened
- ½ cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1–2 tablespoons Milk or Cream
- 1 teaspoon Vanilla Extract (for filling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In one bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine the brown sugar, granulated sugar, vegetable oil, pumpkin puree, eggs, and vanilla, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
Baking
- Scoop the batter onto the prepared baking sheets, leaving enough space between each dollop. Flatten the tops slightly.
- Bake for 12–14 minutes or until the cakes spring back when touched.
- Allow them to cool completely on a wire rack.
Making the Filling
- To make the filling, beat the cream cheese, softened butter, powdered sugar, milk, and vanilla extract until fluffy.
- Spread or pipe the filling on the flat side of one cake and sandwich it with another.
- Chill for 30 minutes to set before serving.
Notes
Use room temperature ingredients for a smooth batter. Don't overmix; fold the dry ingredients just until combined for fluffy cakes. Experiment with different spices like cardamom or allspice for a unique twist. To enhance flavor, consider using brown butter in the filling.