Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin-flavored cake rounds sandwiched with a creamy cinnamon-vanilla cream cheese filling. Perfect for autumn gatherings or a festive dessert, they combine warm spices with a moist, tender texture and a rich, sweet cream cheese frosting for a delightful treat.
Ingredients
Scale
Pies
- 3 cups (360 g) all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup vegetable or neutral oil
- 1 1/2 tsp pure vanilla extract
Filling & Assembly
- 1 (8-oz) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (230 g) confectioners’ sugar
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp honey
Instructions
- Preheat and mix dry ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, ground allspice, ground cloves, and ground nutmeg until well combined.
- Prepare the pumpkin dough: In the large bowl of a stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until the mixture is combined and creamy. Add the eggs, pumpkin puree, vegetable oil, and vanilla extract, then beat until the batter is smooth and uniform. Reduce the mixer speed to medium-low and gradually add the dry ingredients until just mixed. The dough should be smooth and sticky.
- Pipe the whoopie pies: Transfer the dough into a gallon-sized freezer bag or piping bag. Snip about 1 inch off the corner and pipe rounds about 2 inches wide onto two large parchment-lined baking sheets. Leave about 2 inches of space between each. Smooth the tops gently with the back of a spoon or a wet finger to even them out.
- Bake the whoopie pies: Place the baking sheets in the oven and bake the whoopie pies for 15 to 20 minutes, or until they spring back when lightly touched. Once baked, allow them to cool slightly on the sheet, then transfer to a wire rack to cool completely.
- Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and unsalted butter on medium-high speed until smooth and creamy. Gradually add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey. Continue beating until the filling is light, fluffy, and well combined. Refrigerate the filling until you’re ready to assemble.
- Assemble the whoopie pies: Take half of the cooled whoopie pies and turn them so the domed sides are facing down. Spread a generous amount of the cream cheese filling on the flat side of each. Sandwich with the remaining whoopie pies, domed side up, pressing gently to adhere.
Notes
- For best texture, make sure butter and cream cheese are softened before mixing.
- You can substitute pumpkin puree with homemade roasted pumpkin that’s pureed until smooth.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days.
- Bring whoopie pies to room temperature before serving for the best flavor and softness.
- If you prefer a spicier pie, increase the ground ginger or add a pinch of cayenne.
Nutrition
- Serving Size: 1 whoopie pie (approx. 85 g)
- Calories: 310 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
