Pumpkin Whoopie Pies
Soft, cake-like pumpkin cookies spiced with warm fall flavors and sandwiched around a creamy cream cheese frosting. These pumpkin whoopie pies are the perfect cozy treat for the fall season!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2.5 Tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar firmly packed
- 1 cup vegetable oil
- 3 cups canned pumpkin puree chilled
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- 0.5 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 3 Tablespoons maple syrup
Instructions
Preparation Steps
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
- In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together. Add the pumpkin puree and whisk to combine.
- Whisk the eggs and 1 teaspoon of vanilla extract into the wet ingredients until smooth.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Drop 1.5 to 2 tablespoon-sized portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on wire racks.
- To make the filling, beat the cream cheese and butter until smooth. Add the confectioners' sugar, maple syrup, and the remaining 1 teaspoon of vanilla extract, and beat until fluffy.
- Pipe or spread the cream cheese filling onto the flat side of half the cooled cookies, then top with the remaining cookies to form sandwiches. Chill for 30 minutes before serving.
Notes
Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before eating for the best texture.