Pumpkin Whoopie Pies – Easy and Delicious
Soft and spiced pumpkin cakes sandwiched with a creamy cream cheese filling. These easy Pumpkin Whoopie Pies are a delicious fall dessert for Thanksgiving, parties, potlucks, and cozy family baking.
Ingredients
Pumpkin Cakes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare the Baking Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
- Prepare the Pumpkin Mixture: In a large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin purée, eggs, and vanilla extract. Whisk until smooth and well combined.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture. Stir gently until the flour is just incorporated. Do not overmix the batter.
- Portion the Pumpkin Batter: Use a cookie scoop to place evenly sized portions of batter onto the prepared baking sheets, leaving space between each one.
- Bake the Pumpkin Cakes: Bake for 12–14 minutes, or until the tops are set and the cakes spring back lightly when touched. Allow them to cool on the baking sheet briefly before transferring them to a wire rack.
- Make the Cream Cheese Filling: Beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, vanilla extract, and salt. Continue mixing until creamy and smooth.
- Fill the Whoopie Pies: Once the pumpkin cakes are completely cool, turn half of them flat-side up. Pipe or spread cream cheese filling onto each cake.
- Assemble and Chill: Place another pumpkin cake on top of each filled cake and gently press together. Refrigerate the assembled whoopie pies for about 30 minutes before serving.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Make sure the cream cheese and butter are softened before preparing the filling.
- Don't overmix the pumpkin batter; mix only until the ingredients are combined.
- Allow the pumpkin cakes to cool completely before adding the cream cheese filling.
- A cookie scoop helps create evenly sized cakes that are easier to sandwich together.
- Refrigerate assembled whoopie pies because of the cream cheese filling.
- For the best texture, allow refrigerated whoopie pies to sit at room temperature for a few minutes before serving.
- These Pumpkin Whoopie Pies are especially good for Thanksgiving, Halloween parties, fall bake sales, potlucks, and holiday dessert tables.
Nutrition Facts
- Calories: 490 kcal
- Total Fat: 25 g
- Saturated Fat: 9 g
- Cholesterol: 55 mg
- Sodium: 390 mg
- Total Carbohydrates: 61 g
- Dietary Fiber: 1 g
- Total Sugars: 38 g
- Protein: 6 g