Description

These Pumpkin Whoopie Pies with Cream Cheese Filling offer a delightful combination of flavors, featuring soft cookies made with pumpkin puree and a creamy cheese filling. Perfect for gatherings or a cozy dessert at home, they are simple to prepare and absolutely irresistible!

Ingredients

Scale

2 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
3/4 cup Sugar
3/4 cup Brown Sugar
1 cup Pumpkin Puree
1/2 cup Oil
1 Egg
1 1/2 tsp Vanilla
4 oz Cream Cheese, Softened
1/4 cup Butter, Softened
2 tsp Vanilla
2–3 cups Powdered Sugar

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Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, mix together flour, baking soda, baking powder, and pumpkin pie spice.
In a large bowl, combine sugar, brown sugar, pumpkin puree, and oil until well blended.
Incorporate the egg and vanilla into the mixture.
Gradually integrate the dry ingredients into the wet ingredients until just combined.
Scoop about 1 1/2 tablespoons of dough onto the prepared baking sheet, spacing them adequately apart.
Bake for around 10 minutes and then allow to cool for a few minutes before transferring to a cooling rack.
For the filling, beat together the softened cream cheese and softened butter until creamy.
Stir in vanilla and 1 cup of powdered sugar, adjusting with additional powdered sugar until the filling is spreadable but not overly thin.
To assemble, spread the filling onto the flat side of a cookie and sandwich it with another cookie, flat side facing the filling.

Notes

Ensure the cream cheese and butter are softened for easier mixing.
Cookies can be stored in an airtight container for up to a week.
Feel free to add some chopped nuts for added texture if desired.

Nutrition

Serving Size: 1 whoopie pie
Calories: 210
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg