Pumpkin Whoopie Pies
Yield: 20 servings
Calories: 135kcal
Pumpkin whoopie pies stuffed with a frosted cream cheese filling. Pumpkin puree adds a mildly sweet flavor and creates a bright orange color.
Ingredients
Pumpkin Whoopie Pies
- 1 cup (142 g) all-purpose flour
- 1 teaspoon (2 g) ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 1 teaspoon (6 g) baking soda
- ¾ teaspoon (4 g) kosher salt
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- 1 cup canned pumpkin puree
- 6 tablespoons (88 g) unsalted butter, melted and cooled
- ½ teaspoon pure vanilla extract
Cream Cheese Filling
- 4 tablespoons (60 g) unsalted butter, softened
- 1 cup (115 g) powdered sugar
- 4 ounces (115 g) cream cheese, cut into four pieces, softened
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat the Oven - Set the oven racks to the upper-middle and lower-middle positions. Heat to 350ºF (177ºC). Line two large baking sheets with parchment paper and set aside.
- Combine the Dry Ingredients - In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt.
- Whisk the Eggs and Sugar - In a stand mixer fitted with a whisk attachment (or hand mixer) add eggs and sugar. Whisk at medium-high speed until pale and fluffy, about 3 minutes.
- Add the Pumpkin and Butter - Add the pumpkin puree, melted butter, and vanilla. Whisk on medium speed until combined, 30 seconds.
- Make the Batter - At low speed, slowly add the flour mixture until combined with the wet ingredients, about 30 seconds.
- Pipe the Batter - Add the batter to a piping bag fitted with a large round tip (806 size recommended). Pipe about 1-tablespoon-sized batter (about 1 ½ inch circles) onto the parchment paper spaced at least 1 inch apart. About 20 cookies should fit on a large baking sheet. Repeat with the remaining batter in the other pan.
- Bake - Bake until the cakes are set, 10 to 12 minutes. Rotate halfway through and switch the locations.
- Cool - Cool the cakes on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Make the Cream Cheese Filling - In a stand mixer fitted with the whisk attachment (or hand mixer), beat the softened butter and powdered sugar at 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.
- Fill the Pies - 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.
Notes
- Using Pumpkin Pie Spice: Homemade pumpkin pie spice or store-bought can be used. Add 1 ¾ to 2 teaspoons of the blend to the mixture instead of the individual spices in the ingredient list.
- Larger Whoopie Pies: Pipe 2 tablespoon-sized mounds and spread them into a circle with a spoon. Bake for about 12 minutes.
- Make-Ahead: 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.
- Storage: 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
Recipe Link