Description
Soft, cake-like pumpkin cookies sandwiched with fluffy cream cheese filling. These whoopie pies are full of warm fall spices and make the perfect handheld treat for holidays, parties, or cozy nights in.
Ingredients
For the Pumpkin Cookies:
- 2 cups (250 g) all-purpose flour
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the brown sugar, granulated sugar, vegetable oil, pumpkin purée, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to retain a soft texture.
- Form Cookies: Drop rounded tablespoons of batter onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes, or until the cookies spring back when lightly touched. Remove from oven and cool completely on a wire rack.
- Prepare Filling: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating the mixture until fluffy and well combined.
- Assemble Whoopie Pies: Spread or pipe the cream cheese filling onto the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with remaining cookies to form whoopie pies.
Notes
- Store in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Freeze unfrosted cookies for up to 2 months; thaw before filling and serving.
- For added texture and flavor, roll filling edges in chopped pecans or mini chocolate chips.
- Add ½ teaspoon of maple extract to the cream cheese filling for extra autumnal flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
