Description
These Pumpkin Whoopie Pies feature a delectable combination of pumpkin and spices, with a rich cream cheese filling. They’re easy to make and perfect for gatherings or a cozy treat at home.
Ingredients
Scale
- 2 1/2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 1 cup Pumpkin Puree
- 1/2 cup Oil
- 1 Egg
- 1 1/2 tsp Vanilla
- 4 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2 tsp Vanilla
- 2–3 cups Powdered Sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice.
- In a large bowl, beat together the sugar, brown sugar, pumpkin puree, and oil until well combined.
- Add in the egg and vanilla extract, mixing until incorporated.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Scoop 1 1/2 tablespoons of dough onto the prepared baking sheet, spacing them apart for spreading.
- Bake in the preheated oven for 10 minutes.
- Allow the cookies to sit for a few minutes before transferring them to a cooling rack.
- To prepare the filling, beat together the softened cream cheese and softened butter until smooth.
- Mix in vanilla and 1 cup of powdered sugar, adjusting with additional powdered sugar to achieve a spreadable consistency.
- Assemble the whoopie pies by spreading filling on the flat side of one cookie and topping it with another cookie.
Notes
For best results, ensure the butter and cream cheese are softened to room temperature before mixing.
Store assembled whoopie pies in an airtight container in the refrigerator for up to a week.
These pies can be made in advance and frozen before filling.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 241
- Sugar: 19g
- Sodium: 124mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg