Pumpkin Whoopie Pies
Soft spiced pumpkin cookies sandwiched with a tangy cream cheese filling.
Equipment
- Two baking sheets
- Parchment paper
- Hand mixer
- Cookie scoop
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- 1 cup canned pumpkin puree not pie filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract for the cookies
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened, for the filling
- 1 cup powdered sugar plus 1/2 cup more
- 1 tsp vanilla extract for the filling
- 1 pinch ground cinnamon optional
Instructions
Cooking
- Whisk. Combine the flour, baking powder, baking soda, spice, and salt.
- Cream. Beat the butter and both sugars for 3 minutes, then beat in the egg, vanilla, and pumpkin.
- Mix. Fold in the dry ingredients until just combined.
- Bake. Scoop 24 mounds onto lined sheets and bake at 350 degrees F for 10 to 12 minutes. Cool on a rack.
- Whip. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Fill. Spread filling on 12 cookies and top with the rest.
Notes
Substitutions: Replace the pumpkin pie spice with 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.
Tips: Do not taste the dough and cool the cookies fully before filling.
Storage: Refrigerate filled sandwiches up to 3 days.
Nutrition does not include the optional pinch of cinnamon.