Description
Pumpkin whoopie pies feature pillowy cake rounds kissed with cinnamon, ginger, and nutmeg, sandwiching a velvety cream cheese filling. Each bite unfolds warm autumn spices and smooth, tangy sweetness.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder, and salt.
- In a large bowl cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg until combined, then stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the tops spring back when lightly touched.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the softened cream cheese and butter together until smooth, then add the powdered sugar, vanilla extract, and a pinch of salt; beat until fluffy.
- Match the cooled cookies into pairs and spread or pipe about 2 tablespoons of filling onto the flat side of one cookie, then sandwich with its mate.
- Chill the assembled whoopie pies for at least 30 minutes before serving.
Notes
- Use a small cookie scoop to ensure uniform cake sizes.
- Store whoopie pies in an airtight container at room temperature for up to 2 days.
- Adjust spice levels to taste or substitute pumpkin pie spice.
- For firmer filling, refrigerate the pies for 1 hour before serving.