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Pumpkin Whoopie Pies Recipe

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4.3 from 11 reviews

These Pumpkin Whoopie Pies are soft, spiced pumpkin cake rounds filled with a creamy cinnamon-vanilla cream cheese filling. Perfect for autumn or any time you crave a cozy, nostalgic treat, these delightful pies combine warm fall spices with a luscious, sweet filling for a truly irresistible dessert.

Ingredients

Dry Ingredients

  • 3 cups (360 g) all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg

Wet Ingredients for Whoopie Pies

  • 2 cups (430 g) packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup vegetable or neutral oil
  • 1 1/2 tsp pure vanilla extract

Filling Ingredients

  • 1 (8-oz) block cream cheese, softened
  • 2 cups (230 g) confectioners’ sugar
  • 2 tsp ground cinnamon
  • 2 tsp pure vanilla extract
  • 1 tsp honey

Instructions

  1. Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, kosher salt, allspice, cloves, and nutmeg until evenly combined.
  2. Mix Wet Ingredients: In the large bowl of a stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until well combined and creamy.
  3. Add Liquids: Add in the eggs, pumpkin puree, vegetable oil, and vanilla extract to the mixing bowl, beating on medium speed until the batter is smooth and homogeneous.
  4. Combine Dry and Wet Ingredients: Reduce the mixer speed to medium-low and gradually add the dry ingredients to the wet mixture. Mix until just combined. The dough should be smooth but slightly sticky.
  5. Pipe the Dough: Transfer the dough into a gallon-sized freezer bag or a piping bag. Snip about a 1-inch corner off the bag. Pipe rounds approximately 2 inches wide onto two large baking sheets lined with parchment paper. Space them about 2 inches apart. Smoothen each round lightly with the back of a spoon or a wet finger if necessary.
  6. Bake the Whoopie Pies: Place the baking sheets in the preheated oven and bake the whoopies for 15 to 20 minutes, or until the tops spring back when lightly pressed.
  7. Cool the Whoopies: Remove from the oven and let the whoopie pies cool slightly on the trays, then transfer them to a wire rack to cool completely.
  8. Prepare the Filling: In the stand mixer bowl fitted with the whisk attachment, beat the softened cream cheese and butter on medium-high speed until smooth and creamy.
  9. Add Filling Flavorings: Add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey to the cream cheese mixture. Continue beating until the filling is light, fluffy, and well combined. Chill the filling in the refrigerator until ready to use.
  10. Assemble the Whoopie Pies: Turn half of the cooled whoopies so their domed sides are face down. Spread a generous layer of filling on the flat, smooth side of each. Top each filled whoopie with the remaining halves, domed side up, gently pressing to sandwich the filling evenly.

Notes

  • For best results, ensure all ingredients (butter, cream cheese, eggs) are at room temperature before starting.
  • If piping is difficult, you can also drop spoonfuls of dough onto baking sheets, though the shapes will be less uniform.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Allow whoopie pies to come to room temperature for best flavor and texture before serving.
  • Feel free to customize the filling by adding a pinch of pumpkin pie spice for extra warmth.

Find it online: https://cookedbysarah.com/pumpkin-whoopie-pies-recipe/