Description
Delight in these soft and spiced Pumpkin Whoopie Pies, a perfect fall treat combining tender pumpkin-flavored cakes sandwiched with a luscious cream cheese filling. Warm cinnamon and pumpkin pie spices blend beautifully with the creamy, sweet filling for a comforting dessert that’s ideal for gatherings or cozy nights in.
Ingredients
Scale
Pie Cakes
- 2 cups light brown sugar (packed)
- 1 cup vegetable oil
- 1 ½ cups canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- ½ tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cream Cheese Filling
- ½ cup salted butter (softened)
- 1 block (8 ounces) cream cheese (softened)
- 3 cups powdered sugar
- ½ tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two large baking sheets to prevent the pies from sticking during baking.
- Mix Wet Ingredients: In a large bowl, combine the light brown sugar and vegetable oil. Beat with an electric hand mixer until well combined. Add the canned pumpkin, eggs, and 1 teaspoon vanilla extract, then beat thoroughly to create a uniform wet mixture.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, salt, baking powder, and baking soda until evenly distributed.
- Mix Batter: Fold the dry ingredients into the wet ingredients, mixing gently and just until combined to avoid overworking the batter. Chill the dough in the refrigerator for 20 minutes to make it easier to handle.
- Shape and Bake: Drop the chilled dough by 2 heaping tablespoons onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 12 to 14 minutes until the edges are set and the tops spring back lightly to the touch. Remove from oven and allow to cool completely on the baking sheets.
- Prepare Cream Cheese Filling: In a large bowl, beat together the softened butter and cream cheese with an electric mixer until smooth and combined. Gradually add the powdered sugar and ½ tablespoon vanilla extract, continuing to beat until the filling is creamy and fluffy.
- Assemble Whoopie Pies: Turn half of the cooled pumpkin cakes upside down. Spread a generous amount of cream cheese filling on each. Place the remaining cakes on top to form pies. Press lightly to sandwich the filling evenly.
- Serve and Enjoy: Arrange assembled whoopie pies on a serving platter. These treats are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure the pumpkin used is pure canned pumpkin, not pumpkin pie filling, to control sweetness and flavor.
- Do not overmix the batter; mix until just combined for tender whoopie pies.
- Chilling the dough helps the cookies hold their shape better when baking.
- Allow the cookies to cool fully before filling to prevent cream cheese from melting.
- Store finished whoopie pies in the fridge; remove a few minutes before serving for best texture.
