Pumpkin Whoopie Pies
220kcal
Ingredients
For the Whoopie Pie Cookies
- 1 cup canned pumpkin puree Use 100% pumpkin, not pumpkin pie filling.
- 1 cup granulated sugar For sweetness.
- ½ cup brown sugar Packed, for moisture and flavor.
- ½ cup vegetable oil Can substitute with melted coconut oil.
- 2 large eggs Room temperature for better emulsification.
- 2 cups all-purpose flour Sifted for lightness.
- 1 teaspoon baking soda For leavening.
- 1 teaspoon baking powder For leavening.
- 1 teaspoon ground cinnamon For warmth and flavor.
- ½ teaspoon ground ginger For spice.
- ¼ teaspoon ground nutmeg For depth of flavor.
- ¼ teaspoon salt To balance sweetness.
For the Cream Cheese Filling
- 8 oz cream cheese Softened to room temperature.
- ½ cup unsalted butter Softened to room temperature.
- 2 cups powdered sugar Sifted for smoothness.
- 1 teaspoon vanilla extract For flavor.
Method
Make the Whoopie Pie Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well combined and smooth.
- Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated and helps the batter emulsify.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This helps to evenly distribute the leavening agents and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Using a cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Make the Cream Cheese Filling
- In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. This should take about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined. Then, increase the speed to medium and beat until fluffy, about 2 minutes.
- Add the vanilla extract and mix until well incorporated.
Assemble the Whoopie Pies
- Once the cookies have cooled completely, pair them up by size. Spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie, flat side down, creating a sandwich.
- Repeat until all cookies are filled. For a decorative touch, you can roll the edges of the filling in sprinkles or chopped nuts if desired.
- Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Enjoy your delicious pumpkin whoopie pies!
Nutrition
Serving1whoopie pieCalories220kcalCarbohydrates30gProtein2gFat10gSaturated Fat4gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol30mgSodium150mgPotassium100mgFiber1gSugar15gVitamin A5000IUVitamin C1mgCalcium20mgIron0.5mg
Notes
These whoopie pies are best enjoyed chilled, as the filling firms up in the refrigerator. Perfect for fall gatherings or as a sweet treat any time of the year!