Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with a creamy, sweetened cream cheese filling. Perfect for fall celebrations or anytime you crave a seasonal treat, these whoopie pies bring together warm spices and the richness of pumpkin in a handheld dessert ideal for sharing.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 1/4 cups packed light brown sugar
- 2/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper to prevent sticking and facilitate cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, and ground cloves. Whisk them together until evenly mixed, then set aside.
- Prepare Wet Mixture: In a large mixing bowl, whisk together the packed light brown sugar and canola oil until smooth and homogenous.
- Add Eggs: Add the eggs one at a time to the wet mixture, whisking thoroughly after each addition until fully incorporated and smooth.
- Add Flavors and Pumpkin: Stir in the vanilla extract and pumpkin puree, mixing until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture, mixing gently until the batter is smooth and uniform.
- Portion the Batter: Using a medium ice cream scoop, drop batter mounds onto the prepared cookie sheets, spacing them about two inches apart to allow for spreading.
- Bake: Bake the cakes in the preheated oven for 11 minutes, until they are set and spring back lightly when touched.
- Cool Cakes: Remove the cookie sheets from the oven and allow the pumpkin cakes to cool completely to room temperature before filling.
- Prepare Filling: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, mixing until the filling is light and fluffy.
- Assemble Whoopie Pies: Spread or pipe a generous amount of the cream cheese filling onto the flat side of one pumpkin cake, then top with another cake to form a sandwich. Repeat with remaining cakes and filling.
- Serve and Store: Serve immediately or refrigerate the whoopie pies to let the filling firm up. They can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The pumpkin puree should be canned or homemade, but make sure it’s pure pumpkin without added sugars or spices.
- Allow cakes to cool completely before filling to prevent the cream cheese filling from melting.
- You can substitute vegetable oil for canola oil if preferred.
- To make the cookies crispier, bake a minute or two longer, but watch carefully to avoid drying out.
- If desired, add a pinch of nutmeg to the dry spices for extra warmth.
