Yield: 20 whoopie pies

Pumpkin Whoopie Pies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

These soft Pumpkin Whoopie Pies are filled with a cream cheese icing that makes them irresistible. Best of all, you don't need any special equipment!

Ingredients

For the Pumpkin Pies:

  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can (15oz) pure pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt

For the Filling:

  • 1 pkg (8oz) cream cheese, softened
  • ⅓ cup butter, softened
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream

Instructions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In large mixing bowl, mix all ingredients for whoopie pies until blended.
  3. Spoon batter into a large ziploc bag. Snip of corner of bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 ½ inch). Bake in a 350 degree oven for 12-15 minutes. Remove and cool.
  4. When completely cooled, make the filling. Beat cream cheese and butter for 3 minutes in mixer.
  5. Add powdered sugar and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
  6. Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie.

Notes

  • Use a pencil and bowl to draw circles on parchment paper to create evenly sized cookies. Make the cookies as evenly sized as possible so that every cookie has a match! Be sure to flip paper over so pencil doesn't transfer to cookies.
  • Make sure to let the cakes cool completely before adding the filling, otherwise the filling will soften and ooze out the sides of the whoopie pies.
  • Want your filling to be thicker? Add less cream. Want it to be thinner? Add more cream while beating until the desired consistency is reached.
  • Swap out the ginger, nutmeg, and cloves for 1 ¼ teaspoon homemade pumpkin pie spice mix.
  • STORAGE: Store whoopie pies in airtight container in refrigerator for up to 5 days (they taste delicious cold)! Do not leave out for more than two hours.
  • FREEZE: Freeze in airtight container for up to two months. Thaw in refrigerator overnight.

Nutrition Information:

Yield:

20

Serving Size:

1 whoopie pie

Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 164mgCarbohydrates: 59gFiber: 1gSugar: 41gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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