Description

These Easy Pumpkin Whoopie Pies are soft, pillowy cookies perfectly spiced with pumpkin pie flavor and sandwiched together with a creamy, sweetened cream cheese filling. Ideal for fall, they combine the warmth of pumpkin and spice with a luscious frosting, creating a delightful treat that’s perfect for sharing or enjoying with a cup of coffee.

Ingredients

Scale

Dry Ingredients

3 cups (375 g) all-purpose flour (properly measured)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon pumpkin pie spice

Wet Ingredients

2 cups (425 g) pure pumpkin purée (one 15 oz can)
2 cups (400 g) packed light brown sugar
3/4 cup (170 g) unsalted butter (room temperature)
2 large eggs (room temperature)
2 teaspoons vanilla extract

Cream Cheese Frosting

1 cup (225 g or 8 oz) block cream cheese (room temperature)
¼ cup (57 g) unsalted butter (room temperature)
2 cups (240 g) confectioners’ sugar (sifted)
½ teaspoon pure vanilla extract
Pinch of salt

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Instructions

Preheat and Prepare: Preheat your oven to 350℉. Line a baking sheet with parchment paper to prevent sticking and set it aside while you prepare the batter.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures your dry ingredients are evenly combined and ready to be mixed into the wet ingredients.
Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter and packed brown sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy.
Add Wet Ingredients: Add the pumpkin purée, eggs, and vanilla extract to the creamed mixture. Mix until everything is fully incorporated and smooth. Scrape down the sides of the bowl to ensure no ingredients are left unmixed.
Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients into the wet mixture. Mix just until combined to avoid overworking the batter which could make the cookies tough.
Scoop and Bake: Use a medium cookie scoop to portion out the batter onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow for spreading. Bake in the preheated oven for 12 to 14 minutes. The cookies should be soft and slightly springy when touched.
Cool Cookies: Transfer the baked cookies to a wire rack and let them cool completely before assembling the whoopie pies.
Prepare Cream Cheese Frosting: In a clean bowl, beat the cream cheese and butter together until creamy using a mixer. Add the sifted confectioners’ sugar gradually and mix until the frosting is smooth and combined.
Flavor the Frosting: Add the vanilla extract and a pinch of salt to the frosting. Mix briefly to incorporate.
Assemble Whoopie Pies: Transfer the frosting to a piping bag fitted with your desired tip. Pair up the cooled cookies by size. Pipe an even layer of frosting onto the bottom side of one cookie and gently press the matching cookie on top to create a sandwich. Repeat with the rest of the cookies.

Notes

Get ready for fall with these soft, pillowy pumpkin whoopie pies that perfect the balance of spice and sweetness.
Be sure to accurately measure the flour using spoon and level method to avoid dense cookies.
Room temperature ingredients like butter, eggs, and cream cheese help achieve the best texture in both the cookies and frosting.
Allow cookies to cool completely before frosting to prevent the filling from melting.
Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 whoopie pie
Calories: 374 kcal
Sugar: 38 g
Sodium: 183 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.4 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 58 mg