Pumpkin Whoopie Pies with Cream Cheese Filling
Indulge in the cozy flavors of fall with these irresistibly soft and spiced Pumpkin Whoopie Pies with Cream Cheese Filling. Featuring a perfectly moist, cake-like texture infused with warm notes of cinnamon, ginger, and cloves, these mini pumpkin treats are the ultimate seasonal dessert. Sandwiched between two tender pumpkin cookies is a velvety cream cheese filling that's rich, tangy, and oh-so-satisfying. With just 30 minutes of prep time, these handheld delights are ideal for holiday gatherings, bake sales, or anytime you're craving a sweet autumn-inspired indulgence. Store them in the fridge for a make-ahead dessert that's just as delicious on day three! Let pumpkin puree, cream cheese, and cozy spices take center stage in this decadent recipe that guarantees to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 0.5 cups unsalted butter, softened
- 1 cup pumpkin puree
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar, brown sugar, and softened butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just incorporated, being careful not to overmix.
Using a tablespoon or small cookie scoop, drop rounded tablespoons 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 cookies are set and spring back when lightly pressed. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
To make the cream cheese filling, beat the softened cream cheese and powdered sugar in a medium bowl until smooth and creamy.
Add the heavy cream and beat until the mixture is light and fluffy, about 2 minutes.
Once the cookies are completely cooled, spread or pipe a generous amount of the cream cheese filling onto the flat side of half of the cookies.
Top with the remaining cookies to create sandwich pies.
Serve immediately, or refrigerate in an airtight container for up to 3 days.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 54.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*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.
