Pumpkin Whoopie Pies with Cream Cheese Filling
These delightful treats strike the perfect balance between cookie and cake, with a luscious cream cheese filling that transforms ordinary pumpkin spice into an extraordinary dessert experience. Our pumpkin whoopie pies recipe combines traditional fall flavors with a modern twist that will impress both family and friends.
Equipment
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
- Cookie Scoop
- Mixing Bowls
Ingredients
For the 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 mix of cinnamon, nutmeg, ginger, and cloves
- 1/2 tsp salt
- 1 cup brown sugar light or dark both work beautifully
- 1/2 cup vegetable oil coconut oil works as a fragrant alternative
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese softened (use Neufchâtel for a lighter option)
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Measure all ingredients before starting.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat the brown sugar and oil until well combined, about 2 minutes. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth and uniform.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Stop when you no longer see dry flour (approximately 12-15 gentle folds).
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto your prepared baking sheets, spacing them about 2 inches apart. For perfectly uniform cookies, use a 1½-inch scoop.
- Bake for 12-14 minutes, until the tops spring back when lightly touched.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, beat the softened cream cheese and butter until light and fluffy, about 3 minutes. Gradually add powdered sugar, vanilla, and salt, beating until smooth and creamy.
- Match cookies of similar size and shape. Pipe or spread approximately 2 tablespoons of filling onto the flat side of one cookie, then gently press the flat side of another cookie on top to create a sandwich.
Notes
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days
- Separate layers with parchment paper to prevent sticking
- For longer storage, freeze unfilled cookies for up to 3 months
- Cream cheese filling can be made 2 days ahead and refrigerated separately
- Allow refrigerated whoopie pies to stand at room temperature for 15 minutes before serving for optimal texture and flavor
- Separate layers with parchment paper to prevent sticking
- For longer storage, freeze unfilled cookies for up to 3 months
- Cream cheese filling can be made 2 days ahead and refrigerated separately
- Allow refrigerated whoopie pies to stand at room temperature for 15 minutes before serving for optimal texture and flavor
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSodium: 220mgFiber: 1gSugar: 28g
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