Pumpkin Whoopie Pies

5 from 1 vote

🎃 Pumpkin Whoopie Pies are the perfect fall treat, combining the warm flavors of pumpkin and spices with a creamy, sweet filling. These soft, cake-like cookies are filled with a luscious cream cheese frosting that complements the pumpkin perfectly. Whether you're enjoying them with a cup of coffee or sharing them at a festive gathering, these Pumpkin Whoopie Pies are sure to become a seasonal favorite! 🍂

Prep Time30

Cook Time12

cool time30

Total Time1 12

Servings:

Calories: 514kcal

Ingredients

For The Pies

1 Tbs Ginger
3/4 Tbs Cloves
2 Tbs Cinnamon
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Vanilla Extract
1 Cup Vegetable Oil
3 Cups Pumpkin Canned
3 Cups Flour
2 Eggs

For the Filling

6 Oz Cream Cheese softened
3 Tbsp Butter softened
1/4 Tsp Salt
1.5 Cups Confectioners’ Sugar
1 Tsp Vanilla Extract

Instructions

To Make The Pies (tops and Bottoms)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a large bowl, combine the brown sugar, granulated sugar, and vegetable oil. Mix well until combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Using a cookie scoop or tablespoon, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

To Make The Filling

In a medium bowl, beat the softened cream cheese and butter together until light and fluffy.
Gradually add the powdered sugar, beating until smooth and creamy.
Mix in the vanilla extract until fully incorporated.

To Assemble

Once the pies are completely cooled, spread or pipe a generous amount of cream cheese filling onto the flat side of half of the pie
Top with the remaining pie to create a sandwich .
Serve immediately or refrigerate in an airtight container until ready to enjoy.

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