Pumpkin Whoopie Pies Recipe

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A plate of four whoopie pies with cream filling, set on a white plate with a glass of milk and a striped napkin in the background.

Moist and delicious pumpkin whoopie pies with cream cheese filling are the perfect treat for fall! Bring a little taste of Autumn in Maine to your kitchen this season!

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Prep Time: 15

Cook Time: 15

Total Time: 1

Servings: Whoopie Pies

Author: Michelle

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon coarse Kosher salt
½ teaspoon pumpkin pie spice
2 cups light brown sugar packed
¾ cup vegetable oil
15 oz (1 can) pumpkin puree
2 teaspoons vanilla extract
2 large eggs room temperature

Cream Cheese Filling

8 oz 1 block cream cheese, softened
½ cup 1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Instructions

Make The Whoopie Pies:

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice. Set aside.
In a large mixing bowl, using a hand mixer, beat brown sugar, oil, pumpkin puree, and vanilla until well combined on low speed, about 30 seconds.
Add eggs one at a time and mix until combined.
Add the dry ingredients to the wet ingredients and mix on low until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl and give a final stir until no streaks of flour remain. The batter will resemble a thick cake batter instead of a stiff cookie dough.
Scoop 2 tablespoons of the whoopie pie batter onto the baking sheet 2” apart.
Bake 10-15 minutes until the cakes are puffed, the tops are dry, and a toothpick inserted comes out clean.
Cool sandwich cookies on the baking sheet for 4-5 minutes, then transfer to a wire rack until they are cooled. Try not to let them sit on the hot pan too long or the bottoms will get too soft to move. While they cool, make the filling.

Make The Filling:

In a large bowl using a handheld electric mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy, about 20-30 seconds
Add the powdered sugar and vanilla. Beat on low speed for 15-20 seconds, then switch to medium speed and beat for 2 minutes until light, fluffy and smooth.
Scoop about 2 tablespoons of filling on the bottom side of half of the sandwich cookies and top with the remaining cookie halves.
Chill in the fridge for 20-30 minutes to set for easier eating!

Notes

Do not use pumpkin pie filling, use pure pumpkin puree.
Bringing the ingredients up to room temperature ensures smooth mixing.

TIP: Whoopie Pies tend to be sticky because they are more like cakes rather than cookies. After baking, use parchment or wax paper to prevent them from sticking to plates or each other until serving.

Cuisine Fall Food

Course Sweets

Nutrition