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Pumpkin Whoopie Pies

Delightful pumpkin whoopie pies with soft spiced cakes and a luscious cream filling, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2.5 cups All-purpose flour Provides structure and a tender crumb.
  • 1 teaspoon Baking powder Essential for leavening.
  • 1 teaspoon Baking soda Works with baking powder for texture.
  • 1 teaspoon Ground cinnamon Adds warmth and depth.
  • 0.5 teaspoon Ground nutmeg Adds a fragrant quality.
  • 0.5 teaspoon Ground ginger Provides a zesty kick.
  • 0.5 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 1 cup Pumpkin puree Brings moisture and flavor.
  • 1 cup Granulated sugar Sweetens the batter.
  • 0.5 cup Brown sugar Adds caramel flavor.
  • 0.5 cup Vegetable oil Keeps the cakes moist.
  • 2 large Eggs Provides structure.
  • 2 teaspoons Vanilla extract Enhances flavor.

Filling

  • 1.5 cups Powdered sugar For the filling.
  • 8 ounces Cream cheese Base of the filling.
  • 4 tablespoons Butter Adds richness.
  • 2 tablespoons Milk Achieves desired consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Using a cookie scoop, drop heaping tablespoons of the batter onto the prepared baking sheets, spacing them 2 inches apart.
  • Bake for 12-15 minutes, or until the cakes spring back when pressed and a toothpick comes out clean.
  • Let the whoopie pies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  • Beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar and milk until the filling is spreadable.
  • Spread the cream filling on the flat side of one cake and top with another cake, flat side down.
  • Enjoy your pumpkin whoopie pies! Store leftovers in an airtight container in the refrigerator.

Notes

Consider adding chocolate chips or nuts for variations. These pies can also be frozen for later enjoyment.
Keyword Easy, Fall, Pumpkin