I’ll admit it… I’m slightly obsessed with pumpkin.
All of it.
So when I found a recipe years ago for pumpkin whoopie pies, I just had to try them. They were a huge hit and have become a yearly fall staple ever since. For anyone that has never heard of whoopie pies and has no idea what I’m talking about…it’s basically a cookie sandwich, but think more cakey-cookie than chocolate chip cookies. Still with me?? They are delicious. Trust me.
Pumpkin Whoopie Pies with Cream Cheese Filling
Ingredients for Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup vegetable oil
2.5 cups pumpkin puree
2 large eggs
1 tsp vanilla extract
Ingredients for Cream Cheese Filling
2 cups confectioners’ sugar
½ cup unsalted butter, softened (1 stick)
8 ounces cream cheese, softened (1 block)
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- To make the cookies: In large bowl, combine + whisk together: flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg. Set aside. In separate bowl mix together oil, pumpkin, eggs and vanilla until well combined. I used my Kitchen Aid mixer for this part. Then add brown sugar and mix to combine. Slowly add in the dry ingredients and mix until fully combined.
- Drop spoonfuls of the dough onto prepared baking sheets about 1 inch apart. I used a mini scoop so they were all the same size.
- Bake about 10-12 minutes, until the edges are golden brown and the top is just starting to crack. A toothpick should come out clean when inserted in the center of the cookie.
- Let cool completely, then transfer to baking rack.
- To make the filling: In electric mixer, beat softened butter until smooth. Then add cream cheese and beat on medium until well combined. Add confectioners sugar and vanilla, beat just until smooth. (You can add up to 1 cup additional sugar to taste, however we like the cream cheese filling more tangy than sugary, which is why I only use 2 cups total.)
- To assemble the whoopie pies: I find it much easier to use a plastic Ziploc bag for this task, instead of trying to wrestle with spoonfuls of frosting. Fill the bag with the cream cheese filling, snip the end off and squeeze a large dollop onto the flat side of one cookie. Place another cookie, flat side down, on top of the filling. Press down slightly to sandwich together until the filling reaches the edges. Repeat until all cookies are used and then place in refrigerator for about 30 minutes to firm before serving.
- Makes about 30 whoopie pies. There won’t be leftovers (see that little hand trying to grab one??), but if there are, store them in the fridge.
Note: I’ve adapted the recipe over the years, but the original inspiration + recipe came from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.