These Pumpkin Whoopie Pies are the perfect fall treat! Soft, moist pumpkin cookies filled with a creamy and sweet filling, making them the ideal dessert to bring to a gathering or enjoy with a cup of coffee. You’ll love the delicious spiced pumpkin flavor paired with the fluffy cream cheese filling!
Ingredients
For the Pumpkin Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
For the Pumpkin Cookies:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. - Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, egg, and vanilla extract. Mix until well combined. - Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick. - Scoop and Bake:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the dough with the back of the spoon. - Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Filling:
- Mix the Filling:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the mixture is fluffy and well combined.
Assemble the Whoopie Pies:
- Fill the Cookies:
Once the cookies have cooled completely, spread or pipe a generous amount of the cream cheese filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Gently press them together. - Serve and Enjoy:
Serve immediately, or refrigerate for a couple of hours to allow the flavors to meld together.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Servings: 12-14 whoopie pies
Calories: ~250-300 per whoopie pie
These Pumpkin Whoopie Pies are moist, flavorful, and just the right amount of sweetness. The combination of pumpkin spices and cream cheese filling makes them a seasonal favorite. Perfect for fall gatherings or cozy afternoons!