Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin-flavored cake rounds sandwiched with a creamy cinnamon-vanilla cream cheese filling. Perfect for fall gatherings, these treats combine warm spices and smooth, sweet filling creating a delightful dessert that’s both festive and comforting.
Ingredients
Scale
For the Pies
- 3 cups (360 g) all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup vegetable or neutral oil
- 1 1/2 tsp pure vanilla extract
For the Filling & Assembly
- 1 (8-oz) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (230 g) confectioners’ sugar
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp honey
Instructions
- Preheat & Prepare Dry Ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, ground allspice, ground cloves, and ground nutmeg until well combined.
- Mix Wet Ingredients & Combine: In the large bowl of a stand mixer fitted with a whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until combined and creamy. Add the eggs, pumpkin puree, vegetable oil, and vanilla extract then beat until smooth. Reduce mixer speed to medium-low and gradually add the dry ingredients, mixing just until the dough is smooth and sticky.
- Pipe Dough onto Baking Sheets: Transfer the dough to a gallon-sized freezer bag or piping bag. Snip about 1 inch off the corner of the bag. Pipe the dough with the tip pointed straight down onto two large parchment-lined baking sheets into rounds about 2 inches wide, spacing them approximately 2 inches apart. Smooth the tops gently with the back of a spoon or a wet finger as needed.
- Bake the Pies: Bake the whoopie pies in the preheated oven for 15 to 20 minutes, or until they spring back to the touch. Remove from oven and let cool slightly on the baking sheets.
- Cool Completely: Transfer the whoopie pies to a wire rack and allow them to cool completely before filling.
- Prepare the Filling: In the large bowl of the stand mixer fitted with a whisk attachment, beat the softened cream cheese and butter on medium-high speed until smooth and creamy. Add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey. Continue to beat until the filling is light and fluffy. Refrigerate until ready to assemble.
- Assemble the Whoopie Pies: Turn half of the cooled whoopie pies domed side down. Spread filling evenly on the smooth sides, then top with the remaining whoopie pies to form sandwiches.
Notes
- For best results, ensure all butter and cream cheese are softened to room temperature before mixing.
- You can store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- To soften pumpkin puree if canned is refrigerated, warm it slightly to room temperature before mixing.
- Feel free to adjust spice levels according to taste preferences.
- If you don’t have a piping bag, you can spoon the dough onto the baking sheets and shape with a wet spoon or spatula.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg