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Easy Pumpkin Whoopie Pies for Fall Treats

Easy Pumpkin Whoopie Pies for Fall Treats

Soft, spiced pumpkin whoopie pies sandwiched with a cinnamon-vanilla cream cheese filling. An easy, cozy fall dessert ready in about half an hour.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 18
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1.75 cup canned pumpkin puree use 100% pumpkin, not pie filling
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 8 ounce cream cheese softened, for filling
  • 0.5 cup unsalted butter softened, for filling
  • 2 cup powdered sugar for filling
  • 1.5 teaspoon vanilla extract for filling
  • 0.5 teaspoon ground cinnamon for filling, optional
  • 0.125 teaspoon fine sea salt for filling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  • In a large bowl, whisk brown sugar, granulated sugar, and vegetable oil until sandy. Whisk in eggs and 2.0 teaspoons vanilla, then whisk in pumpkin puree until smooth.
  • Add dry ingredients to wet and fold just until no dry streaks remain. Let batter rest 5 minutes to thicken.
  • Scoop batter in 2.0 tablespoon mounds onto prepared sheets, spacing about 2 inches apart. Smooth tops with a damp fingertip for even rounds.
  • Bake until tops spring back and edges are set, 10 to 12 minutes. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
  • Make the filling: Beat softened cream cheese and butter on medium-high until creamy, about 2 minutes. Gradually beat in powdered sugar, then 1.5 teaspoons vanilla, cinnamon, and salt until light and fluffy, 1 to 2 minutes.
  • Assemble: Pair cookies by size. Pipe or spread about 2.0 tablespoons filling onto the flat side of half the cookies; top with remaining cookies and gently press to sandwich.
  • Chill sandwiches 20 minutes to set. Store covered in the refrigerator up to 3 days; bring to room temperature before serving.

Notes

For the best texture, avoid overmixing the batter and be sure the cookies are completely cool before filling. Use full-fat cream cheese for a stable filling. You can dust edges with sanding sugar or roll in chopped pecans for a festive finish.