Go Back

Pumpkin Whoopie Pies

Soft and cake-like Pumpkin Whoopie Pies with a creamy filling that embodies fall flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup pumpkin puree Canned or fresh
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar Packed
  • 1/2 cup vegetable oil Can substitute with coconut oil for a Halal-friendly version
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the Cream Cheese Filling
  • 1 cup cream cheese Softened
  • 1/2 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix well until the ingredients are thoroughly blended.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
Baking
  1. Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a lined baking sheet about 2 inches apart.
  2. Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the centers comes out clean.
  3. Allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
Filling and Assembly
  1. While the cookies cool, beat the cream cheese and powdered sugar together in a bowl until smooth.
  2. Once cooled, take one cookie, spread a generous dollop of the cream cheese filling on its flat side, and top it with another cookie to form a sandwich.
Serving
  1. Enjoy your Pumpkin Whoopie Pies fresh or store them for later!

Notes

Store your Pumpkin Whoopie Pies in an airtight container at room temperature for 3-5 days or in the refrigerator for up to a week. Wrap each whoopie pie individually in plastic wrap for freezing, lasting up to 3 months.