Pumpkin Spice Whoopie Pies with Vanilla Cream Cheese Filling

When autumn arrives, so does the best flavor ever - pumpkin! These pumpkin whoopie pies are great for Thanksgiving, or any time you're craving a delicious dessert!
Photo by Deniece K.
Pumpkin-flavored whoopie pies with a delicious cream cheese filling.

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

Ingredients

  • 3

    cups all purpose flour

  • 3/4

    teaspoon salt

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 2

    tablespoons ground real cinnamon

  • 1

    tablespoon ground cloves

  • 1/2

    teaspoon ground nutmeg

  • 1/2

    teaspoon ground allspice

  • 3

    cups pumpkin puree, chilled (I did canned, but up to you)

  • 13

    ounces dark brown sugar (2 cups, packed)

  • 1

    cup vegetable oil

  • 2

    extra large eggs, beaten

  • 1

    teaspoon vanilla extract

  • 3

    cups confectioner's sugar

  • 1/2

    cup (1 stick) unsalted butter, softened

  • 8 ounce block of cream cheese, softened

  • 1

    teaspoon pure vanilla extract, or if you're feeling fancy, the seeds of 1 vanilla bean

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, whisk to combine the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice. In another bowl, whisk to combine the pumpkin, brown sugar, and oil. Whisk in the eggs and vanilla. Little by little, add in the dry mixture until fully incorporated. Using a #40 1.5 T disher, portion out little mounds onto your baking sheet. These don't spread much, so you can put them fairly close together. Space them about 3/4 inch apart. Bake for 15 minutes, until a toothpick inserted into the center comes out clean. In the meantime, keep the rest of the batter chilled in the fridge until you're ready to do the second batch. Let the whoopie pies cool completely on a wire rack. To make the filling, beat all filling ingredients together until smooth and combined. Assemble the whoopie pies by dolloping little scoops of the cream cheese filling onto half the cookies, and topping it with another sandwich half. Refrigerate the whoopie pies for at least 30 minutes before serving, and you can refrigerate them for up to 4 days. Enjoy!

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