Pumpkin Whoopie Pies with Cream Cheese Filling
These Pumpkin Whoopie Pies with Cream Cheese Filling evoke comfort and nostalgia with their soft, cake-like texture and sweet cream cheese filling, perfect for autumn gatherings.
Ingredients
For the cookies
- 2 cups packed brown sugar Adds a deep, molasses-like sweetness.
- 1 cup vegetable oil Provides moisture and richness.
- 1.5 cups pumpkin puree For the signature fall flavor.
- 2 eggs For binding the ingredients.
- 1 teaspoon vanilla extract To enhance the overall flavor.
- 3 cups all-purpose flour Creates the necessary structure.
- 2 tablespoons pumpkin pie spice A delightful blend of cinnamon, nutmeg, and ginger.
- 1 teaspoon baking powder To ensure the cookies rise perfectly.
- 1 teaspoon baking soda To ensure the cookies rise perfectly.
- 1 teaspoon salt Balances the sweetness.
For the cream cheese filling
- 0.5 cups unsalted butter, softened
- 8 oz cream cheese, softened Adds a delicious tang.
- 1 teaspoon vanilla extract To flavor the filling.
- 3 cups powdered sugar For a sweet, smooth texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, combine the brown sugar and vegetable oil. Add the pumpkin puree, eggs, and vanilla extract. Mix until smooth.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Baking
- Using a small ice cream scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are firm to the touch. Let the cookies cool completely on a wire rack.
Making the Filling
- In a large bowl, beat the butter, cream cheese, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar and beat until the filling is smooth and spreadable.
Assembling the Pies
- Spread a generous amount of cream cheese filling on the bottom of one cookie, then top with another cookie to form a sandwich.
- Refrigerate the whoopie pies for at least 30 minutes to let the flavors set.
Serving
- Enjoy your pumpkin whoopie pies chilled. Store in an airtight container in the fridge for up to 3 days.
Notes
For extra flavor, consider adding chocolate chips or chopped nuts to the cookie batter. A sprinkle of sea salt on the filling can elevate the sweetness.