Wicked Pumpkin Whoopie Pies
Dive into the spiced splendor of autumn with these Wicked Pumpkin Whoopie Pies—a delightful combination of tender, cake-like cookies and luscious cream cheese filling. Infused with the warm, aromatic flavors of pumpkin pie spice and real pumpkin puree, these handheld treats deliver a cozy, homemade charm in every bite. The silky-smooth cream cheese filling adds just the right level of tangy sweetness, perfectly complementing the soft, pillowy cookies. Easy to make and irresistibly indulgent, these whoopie pies are ideal for Halloween parties, fall gatherings, or as an everyday seasonal treat. Whip up a batch and watch these decadent desserts disappear!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 tablespoons pumpkin pie spice
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, large
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cup whole milk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter (for filling), softened
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until combined.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Using a cookie scoop or tablespoon, drop 2-tablespoon-sized 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 cookies are set and a toothpick inserted into the center comes out clean. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the cream cheese filling. In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the sifted powdered sugar, beating on low speed until incorporated. Then increase to high speed and beat until fluffy. Mix in the vanilla extract.
To assemble, spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.
Serve the whoopie pies immediately or refrigerate them in an airtight container for up to 3 days. Bring to room temperature before serving for the best texture.
Nutrition Facts
Calories |
7172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.2 g | 382% | |
| Saturated Fat | 178.6 g | 893% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 1081.3 g | 393% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 780.4 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 829 mg | 64% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1807 mg | 38% | |
*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.
