Description
Delicious and fluffy Pumpkin Whoopie Pies filled with creamy frosting, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, beat together pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Using a tablespoon or small cookie scoop, drop rounded spoonfuls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes or until tops spring back when lightly touched. Remove and cool completely on wire racks.
- Meanwhile, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Once cakes are cooled, spread or pipe cream cheese filling onto the flat side of one cake, then sandwich with another. Repeat with remaining cakes.
- Chill the whoopie pies for at least 30 minutes before serving to set filling.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- These can be frozen for longer storage; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg