Description
Delight in the flavors of fall with these soft and creamy Pumpkin Whoopie Pies, perfect for any occasion.
Ingredients
Scale
- 3.25 cups All Purpose Flour
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1.5 cups Pumpkin Puree
- 1.25 cups Granulated Sugar
- 1 cup Light Brown Sugar
- 1 cup Unsalted Butter, melted
- 2 large Eggs, at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Confectioners’ Sugar
- 0.5 cup Cream Cheese, at room temperature
- 0.5 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large mixing bowl, combine pumpkin puree with granulated and brown sugars until smooth. Mix in melted butter, then add eggs and vanilla extract.
- Carefully incorporate the dry ingredients into the wet mixture; avoid overmixing.
- Drop rounded tablespoons of batter onto baking sheets, leaving space between each scoop.
- Bake for 12-15 minutes until edges are set; cool on sheets before transferring to a wire rack.
- In a medium bowl, beat together confectioners’ sugar, cream cheese, and vanilla until smooth.
- Once cookies are cool, spread filling on flat side of half and sandwich with remaining cookies.
Notes
Store in an airtight container for 3-4 days. Can freeze assembled whoopie pies in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 200 mg
- Protein: 2 g