Pumpkin Chip Whoopie Pies
Indulge in the flavors of fall with these irresistibly soft and fluffy Pumpkin Chip Whoopie Pies, a delightful twist on the classic treat. These spiced pumpkin cookies are loaded with mini chocolate chips for a hint of sweetness and warmth in every bite. Sandwiched between them is a luscious cream cheese filling, perfectly balancing the delicate spice and chocolatey goodness. Ready in under 40 minutes, this dessert is as easy to make as it is to devour. Perfect for holiday gatherings, bake sales, or a cozy night at home, these Pumpkin Chip Whoopie Pies are a must-try seasonal dessert. Store them in the fridge for up to five days—though we can’t promise they’ll last that long!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 1 cup Pumpkin puree
- 2 teaspoons Vanilla extract
- 1 cup Mini chocolate chips
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 2 tablespoons Whipping cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Beat in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the mini chocolate chips with a spatula until evenly distributed.
Using a small cookie scoop or tablespoon, drop rounded dollops of batter onto the prepared baking sheets, leaving about 2 inches between each dollop.
Bake in the preheated oven for 10-12 minutes, or until the cookies spring back lightly when touched. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, beat the cream cheese in a medium bowl until smooth and creamy. Add the powdered sugar and whipping cream, and beat until fluffy and well combined.
Once the cookies are completely cool, spread a generous amount of filling onto the bottom (flat side) of half the cookies. Top with the remaining cookies to form sandwiches.
Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 47.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
