Description
These pumpkin whoopie pies are soft, spiced, and filled with a dreamy cream cheese frosting. Perfect for fall gatherings or cozy treats at home.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 1 1/2 cups pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In another bowl, mix brown sugar, granulated sugar, and oil until smooth. Add pumpkin, eggs, and vanilla extract, stirring to combine.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Use a cookie scoop to place batter mounds on baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes or until tops spring back lightly. Cool completely on wire racks.
- For the filling, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla extract, mixing until smooth.
- Spread or pipe filling onto flat side of half the cakes, then top with remaining cakes to make sandwiches.
- Serve immediately or refrigerate for a firmer texture.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Chill the assembled pies before serving for the best bite.
- Store with parchment between pies to avoid sticking.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 370
- Sugar: 27g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin whoopie pies, fall dessert, cream cheese filling, soft pumpkin cookies, autumn treats