Description
Delight in the warm, spiced aroma of these Pumpkin Whoopie Pies filled with a luscious creamy filling, perfect for fall celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened (for cakes)
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract (for cakes)
- ½ cup buttermilk
- 1 (8 ounce) package cream cheese, softened (for filling)
- ½ cup unsalted butter, softened (for filling)
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for filling)
- 1–2 tablespoons heavy cream or milk, if needed
- Pinch of salt (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar on medium-high speed until light and fluffy. Add pumpkin puree, egg, and vanilla extract; mix until just combined.
- Gradually add the dry mixture alternately with the buttermilk, stirring just until combined.
- Transfer batter into a piping bag or use a cookie scoop to drop rounded tablespoons of batter onto prepared baking sheets. Bake for 10-14 minutes until edges are set and centers spring back when touched. Cool on wire rack.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the vanilla extract and salt, whipping until airy.
- Assemble the whoopie pies by piping filling onto one cookie and topping with another. Refrigerate for at least 30 minutes before serving.
Notes
Chill the filling if it’s too soft. For a special touch, dust with powdered sugar or drizzle with chocolate.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin, Whoopie Pie, Fall Dessert