Pumpkin Whoopie Pies

Pumpkin whoopie pies stuffed with a frosted cream cheese filling. Pumpkin puree adds a mildly sweet flavor and creates a bright orange color.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 20 servings
Calories: 135kcal
Author: Jessica Gavin

Ingredients

Pumpkin Whoopie Pies

  • 1 cup all-purpose flour (142g, 5 ounces)
  • 1 teaspoon ground cinnamon (2g)
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
  • teaspoon ground cloves
  • teaspoon ground allspice
  • 1 teaspoon baking soda (6g)
  • ¾ teaspoon kosher salt (4g)
  • 2 large eggs
  • ¾ cup granulated sugar (150g, 5 ¼ ounces)
  • 1 cup canned pumpkin puree
  • 6 tablespoons unsalted butter melted and cooled (88g, 3 ounces)
  • ½ teaspoon pure vanilla extract

Cream Cheese Filling

  • 4 tablespoons unsalted butter (60g, 2 ounces) softened
  • 1 cup powdered sugar (115g, 4 ounces)
  • 4 ounces cream cheese cut into four pieces (115g), softened
  • teaspoon ground cinnamon

Instructions

Pumpkin Whoopie Pies

  • Set the oven racks to the upper-middle and lower-middle positions. Preheat to 350ºF (177ºC).
  • Line two large baking sheets with parchment paper.
  • In a medium bowl whisk together flour, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt.
  • In a stand mixer fitted with a whisk attachment (or hand mixer) add eggs and sugar to the mixing bowl. Whisk on medium-high speed until pale and fluffy, 3 minutes.
  • Add the pumpkin puree, melted butter, and vanilla, whisk on medium speed until combined, 30 seconds.
  • On low speed, slowly add the flour mixture until combined with the wet ingredients, about 30 seconds.
  • Add the batter to a piping bag fitted with a large round tip (806 size recommended). Pipe about 1-tablespoon sized amounts of batter (about 1 ½ inch circles) onto the parchment paper, space the batter at least 1-inch apart. About 20 cookies are able to fit on a large baking sheet. Repeat with the remaining batter on the other pan.
  • Transfer the baking sheets to the oven and bake until the cakes are set, 10 to 12 minutes. Rotate the pies halfway through baking, and switch the locations.
  • Cool the cakes on the baking sheet for 5 minutes and then remove and transfer to a cooling rack.

Cream Cheese Filling

  • In a stand mixer fitted with the whisk attachment (or hand mixer), beat 4 tablespoons softened butter and powdered sugar on medium-high speed until pale and fluffy 2 minutes.
  • Add cream cheese, one piece at a time and mix until smooth.
  • Add the cinnamon and mix until incorporated.
  • Spread about 1 to 2 teaspoons of frosting on the bottom half of a cake, and then sandwich together with another half. Lightly press until the filling just reaches the edges.
  • Enjoy within the next same day, or refrigerate any leftover whoopie pies. Bring pies to room temperature before serving.

Notes

  • Larger cookies can be made by piping 2 tablespoon sizes mounds and using a spoon to spread into a circle. Bake for about 12 minutes.
  • Homemade pumpkin spice can be used. Add 1 ¾ to 2 teaspoons of the blend to the mixture instead of the individual spices in the ingredient list.
  • Cakes and frosting can be made a day ahead and stored separately in an airtight container. Allow the frosting to warm slightly at room temperature before filling.
  • Unfrosted whoopie pies can be stored in a container on the countertop for up to 3 days. Frosted cookies should be stored in a container in the refrigerator for up to 5 days. Allow pies to come to room temperature before serving.
  • Recipe adapted from The Perfect Cookie, America’s Test Kitchen

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2143IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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