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–+ servings
Pumpkin Whoopie Pies 1

Pumpkin Whoopie Pies

These delightful soft pumpkin sandwich cookies represent the perfect balance between cake and cookie, offering a unique textural experience. Pillowy soft pumpkin cookies sandwiched around a dreamy cinnamon cream cheese filling capture autumn's essence in every bite.
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Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 whoopie pies
Calories 385 kcal

Equipment

  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls
  • Cookie Scoop
  • Wire Cooling Rack

Ingredients
  

For the Soft Pumpkin Cookies

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice or make your own with 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves
  • 1/2 tsp salt
  • 1 cup brown sugar packed, light or dark
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

For the Cinnamon Cream Cheese Filling

  • 8 oz cream cheese softened (substitute with vegan cream cheese for dairy-free option)
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
  • In a separate large bowl, beat the brown sugar and oil together until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing until the batter becomes uniform.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the batter.
  • Using a cookie scoop or tablespoon, drop 1½-tablespoon portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12-14 minutes or until the cookies spring back lightly when touched and a toothpick inserted in the center comes out clean.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  • While the cookies cool, beat the cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
  • Gradually add the powdered sugar, cinnamon, vanilla, and salt, continuing to beat until the filling is light and creamy. For an extra-smooth filling, scrape down the sides of the bowl halfway through mixing.
  • Once the cookies have cooled completely, match them up in pairs of similar size.
  • Pipe or spread a generous amount of filling (about 2 tablespoons) onto the flat side of one cookie, then gently press the flat side of its matching cookie on top to create a sandwich.

Notes

For a lighter version: substitute half the oil with unsweetened applesauce, use whole wheat pastry flour instead of all-purpose, reduce sugar by 25%, or try Greek yogurt cream cheese for the filling.
Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
Unfilled cookies can be frozen for up to 2 months; thaw at room temperature before filling.
Bring refrigerated whoopie pies to room temperature for 15-20 minutes before serving for the best texture and flavor.

Nutrition

Calories: 385kcalCarbohydrates: 52gProtein: 4gFat: 19gSaturated Fat: 8gCholesterol: 62mgSodium: 265mgFiber: 1gSugar: 38gVitamin A: 15IU
Keyword Pumpkin, Whoopie Pies, Fall Baking, Pumpkin Dessert, Cream Cheese Filling
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