Print

Pumpkin Whoopie Pies with Cream Cheese Filling

Close-up of soft pumpkin whoopie pies filled with creamy frosting on a cooling rack.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, spiced pumpkin cookies filled with a sweet cream cheese frosting. These hand-held treats are perfect for fall gatherings or as a delightful dessert.

Ingredients

Scale
  • For the Cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Stir in the pumpkin puree until just incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the filling. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Beat in the vanilla extract.
  12. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed and beat until light and fluffy.
  13. Once the cookies are completely cool, pair them up and spread a generous amount of filling on the flat side of one cookie. Top with another cookie, pressing gently.

Notes

  • For best results, use canned pumpkin puree, not pumpkin pie filling.
  • Ensure your butter and cream cheese are at room temperature for the filling to achieve a smooth consistency.
  • Store whoopie pies in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-whoopie-pies-soft-pumpkin-cookies/