Pumpkin Spice Whoopie Pies
Indulge in the ultimate fall dessert with these Pumpkin Spice Whoopie Pies! Soft, pillowy pumpkin cookies, perfectly spiced with cinnamon, ginger, and nutmeg, are sandwiched around a luscious cream cheese filling that’s lightly sweetened and kissed with vanilla and a hint of cinnamon. These handheld treats are a delightful combination of cake-like texture and creamy richness, making them the perfect autumnal indulgence. Ready in under an hour and yielding 12 decadent servings, these whoopie pies are ideal for holiday gatherings, bake sales, or simply satisfying your pumpkin spice cravings. Store them in the fridge for up to three days, but trust us—they won’t last that long!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 cup Canola or vegetable oil
- 1.5 cups Canned pumpkin puree
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter (softened, for filling)
- 2 cups Powdered sugar (sifted, for filling)
- 4 ounces Cream cheese (softened, for filling)
- 1 teaspoon Vanilla extract (for filling)
- 0.5 teaspoon Ground cinnamon (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
In another large bowl, whisk together the granulated sugar, brown sugar, and oil until smooth.
Add the pumpkin puree, eggs, and vanilla extract to the wet ingredients and mix until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Using a medium cookie scoop or tablespoon, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the tops are set and a toothpick inserted into the center of a cookie comes out clean.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling by beating the butter, powdered sugar, cream cheese, vanilla extract, and cinnamon in a mixing bowl until smooth and fluffy.
To assemble, spread or pipe about 1-2 tablespoons of filling onto the flat side of half the cookies.
Top with the remaining cookies, pressing gently to sandwich the filling evenly.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 58.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 169 mg | 4% | |
*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.
