Description
These Pumpkin Whoopie Pies are soft, cake-like sandwich cookies filled with a smooth and spiced cream cheese frosting. Featuring warm autumn spices blended into a moist pumpkin batter, they make a perfect seasonal treat for fall gatherings or cozy evenings. The recipe uses baking as the primary cooking method, creating tender, fluffy cakes that pair beautifully with the rich cream cheese filling.
Ingredients
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Pumpkin Whoopie Pies
- 1 cup (142 g) all-purpose flour
- 1 teaspoon (2 g) ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1 teaspoon (6 g) baking soda
- 3/4 teaspoon (4 g) kosher salt
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 cup canned pumpkin puree
- 6 tablespoons (88 g) unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
Cream Cheese Filling
- 4 tablespoons (60 g) unsalted butter, softened
- 1 cup (115 g) powdered sugar
- 4 ounces (115 g) cream cheese, cut into four pieces, softened
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Set oven racks to the upper-middle and lower-middle positions and preheat to 350ºF (177ºC). Line two large baking sheets with parchment paper and set aside.
- Combine the Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and kosher salt until well blended.
- Whisk the Eggs and Sugar: Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add the Pumpkin and Butter: Add the canned pumpkin puree, melted and cooled butter, and vanilla extract to the egg mixture. Whisk on medium speed until fully combined, about 30 seconds.
- Make the Batter: Reduce mixer speed to low and gradually add the dry ingredient mixture, blending until just combined, about 30 seconds. Do not overmix.
- Pipe the Batter: Transfer the batter to a piping bag fitted with a large round tip (size 806 recommended). Pipe 1-tablespoon-sized dollops (approximately 1 ½ inch circles) onto the prepared baking sheets, spacing them at least 1 inch apart. Each baking sheet can hold about 20 cookies.
- Bake: Bake the pumpkin cakes for 10 to 12 minutes, rotating the pans and swapping their oven positions halfway through to ensure even baking. The cakes should be set but still soft.
- Cool: Allow the cakes to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Filling: In a clean stand mixer bowl or with a hand mixer, beat the softened butter and powdered sugar on medium-high speed until pale and fluffy, about 2 minutes. Add the softened cream cheese one piece at a time, mixing until smooth. Finally, add the ground cinnamon and blend to incorporate fully.
- Fill the Pies: Spread about 1 to 2 teaspoons of the cream cheese filling onto the bottom half of a cooled pumpkin cake. Top with another cake half and gently press until the filling reaches the edges, forming a sandwich. Repeat with all cakes.
Notes
- Make sure the butter for the batter is melted and cooled before adding to prevent cooking the eggs.
- Softened butter and cream cheese for the filling should be at room temperature to ensure a smooth frosting.
- Spacing the piped batter at least 1 inch apart prevents the cakes from merging while baking.
- Rotate and switch pan positions halfway through baking for even cooking and browning.
- These whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cakes to cool completely before filling to prevent the frosting from melting.
- For a slightly lighter texture, sift the dry ingredients before mixing.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 20g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
