Description
Delight in these soft and spiced Pumpkin Whoopie Pies, perfect for fall gatherings or a cozy treat. Flavored with warm spices and filled with a creamy cinnamon-vanilla cream cheese frosting, these pies are moist, tender, and irresistibly delicious.
Ingredients
Scale
Pies
- 3 cups (360 g) all-purpose flour
- 1 Tbsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. kosher salt
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup vegetable or neutral oil
- 1 1/2 tsp. pure vanilla extract
Filling & Assembly
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (230 g) confectioners’ sugar
- 2 tsp. ground cinnamon
- 2 tsp. pure vanilla extract
- 1 tsp. honey
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, kosher salt, allspice, cloves, and nutmeg until well combined.
- Create the Batter: In the large bowl of a stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until fully combined and fluffy. Add in the eggs, pumpkin puree, vegetable oil, and vanilla extract, mixing until smooth. Lower the mixer speed to medium-low, then gradually incorporate the dry ingredients just until you have a smooth and sticky batter.
- Pipe the Whoopie Pies: Transfer the batter into a gallon-sized freezer or piping bag. Cut about a 1-inch opening at the tip and pipe rounds approximately 2 inches wide onto two large baking sheets lined with parchment paper. Leave around 2 inches between each. Use the back of a spoon or a wet finger to smooth the tops gently.
- Bake: Place the baking sheets in the oven and bake the whoopie pies for 15 to 20 minutes, or until they spring back lightly when touched.
- Cool: Allow the pies to cool slightly on the baking sheets before transferring them to wire racks to cool completely.
- Prepare the Filling: In a clean large bowl, beat softened cream cheese and butter on medium-high speed using the whisk attachment until the mixture is smooth and creamy.
- Add Flavor to Filling: Gradually add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey, continuing to beat until the filling is light and fluffy. Refrigerate until assembly.
- Assemble the Whoopie Pies: Turn half of the whoopie pies so the domed sides face down. Spread a generous amount of filling onto the flat sides, then sandwich with the remaining pies.
Notes
- Ensure the cream cheese and butter for the filling are softened to room temperature for a smooth and creamy texture.
- Use parchment paper to prevent sticking and facilitate easy cleanup.
- The batter is sticky; piping allows for uniform-sized whoopie pies.
- Whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute vegan cream cheese and butter.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 26g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
