Pumpkin Whoopie Pies with Cream Cheese Filling
Indulge in the warm flavors of fall with our pumpkin whoopie pies with cream cheese filling. Embrace the coziness of the season with each delightful bite!
Servings: 16 whoopie pies
Calories: 362kcal
Ingredients
Cookies
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 15 ounces canned pure pumpkin puree
- 1 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese softened to room temperature
- 6 Tablespoons unsalted butter softened to room temperature
- ½ teaspoon vanilla extract
- 3 cups powdered (confectioners) sugar
Instructions
Making the cookies
- You can make this cookie dough in either a stand mixer, a handheld mixer, or just with a spoon and a couple bowls!3 cups all purpose flour
- Preheat oven to 350℉.
- In one bowl, stir together all dry ingredients, including the flour, baking soda, baking powder, salt, granulated sugar, light brown sugar, cinnamon, ginger, and cloves.3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves
- Using a second bowl, stir together the wet ingredients of pumpkin puree, oil, eggs, and vanilla extract.15 ounces canned pure pumpkin puree, 1 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Now, slowly add the dry ingredients to the wet ingredients and stir or mix together, being careful not to overmix. The batter will still be quite wet when it's all mixed, and this is to be expected.
- Using an ice cream scoop, spoon out portions of dough and place on a parchment lined baking sheet, about 1 inch apart. I found it helpful to scoop the batter with the ice cream scoop, and hold a smaller spoon in the other hand, to help nudge the sticky batter onto the baking sheet.
- Bake on the center rack of the oven for about 15 minutes, or until a toothpick inserted in the center comes out mostly dry and the center springs back when lightly touched.
- Let the cookies cool completely on a wire rack.
Making the cream cheese filling
- To make this filling, you should use either a stand mixer with a paddle attachment or a handheld electric mixer.
- Place the cream cheese, butter, and vanilla extract into a bowl and mix until creamy, about one minute.8 ounces cream cheese, 6 Tablespoons unsalted butter, ½ teaspoon vanilla extract
- Then, add the powdered sugar one cup at a time, mixing each time until smooth.3 cups powdered (confectioners) sugar
Adding the filling to the cookies
- Once the cookies have completely cooled, you're ready to add the filling.
- You can either spread the filling with a spoon or butter knife, or pipe it on using a piping bag...the choice is yours.
- Turn one cookie upside down and spread an even layer of filling across it, as thin or as thick as your heart desires! I prefer somewhere between a quarter- and a half-inch of filling.
- Then, gently place a similar size cookie on top of the filling.
- Let chill in the refrigerator for 30 minutes before serving (if you have the willpower to wait!).
- All that's left to do is enjoy your own homemade pumpkin whoopie pies!
Notes
Storage
- Store these whoopie pies in a single layer in the refrigerator until ready to serve. They'll stay good for several days this way.
- For sharing with friends and family, wrap each whoopie pie individually in plastic wrap, to avoid any messy oozing of filling from the cookies.
- Make sure your cookies have cooled completely before adding the cream cheese filling. Otherwise, the filling will "melt" and won't hold its shape.
- If you don't have an ice cream scoop, take scoops that are about two tablespoons in size. If you'd like your whoopie pies to be larger or smaller, then scoop more or less (but be aware that you will have to adjust the baking time).
Nutrition
Calories: 362kcal | Carbohydrates: 67g | Protein: 3g | Fat: 9g | Sodium: 290mg | Potassium: 67mg | Fiber: 1g | Sugar: 48g | Vitamin A: 322IU | Vitamin C: 0.003mg | Calcium: 46mg