Pumpkin Whoopie Pies ~ with cream cheese filling

Hi friends, I’m celebrating fall with pumpkins this year! How about you?
I mean, this is the season to put pumpkin in everything, right? From soups, to desserts, to jack-o-lantern, we all love to see, smell, carve, and cook with these delicious squash.

While we’re talking about celebrating here, for anyone who has a small gathering or thinking to send a homebaked as a gift, bringing these whoopie pies to the table is never a bad idea. They are cute, loveable, delicious, moist, sweet, and easy to make.
Don’t forget to fill them with cream cheese frosting to enhance the flavor of the pies!

So whether you want to impress your guests, or craving for sweet pumpkin dessert, or want to make something special for the weekend, try this recipe and be happy!

Pumpkin Whoopie Pie

a delicious pumpkin soft cookie filled with cream cheese frosting
Course Dessert, teatime
Cuisine American
Keyword autumn, creamcheese, fall, featured, pies, pumpkin
Prep Time 5 minutes
Cook Time 15 minutes
Servings 10 sandwiches
Author mixingbowlnyc
Cost $4

Equipment

  • a standing mixer

Ingredients

To make whoopie pies

  • Cup all purpose flour
  • ½ teaspoon kosher salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ Cup vegetable oil
  • Cup pumpkin puree
  • ½ teaspoon vanilla extract
  • 1 Cup brown sugar, packed

Cream Cheese Filling

  • 4 ounces soft cream cheese (this is crucial, if your cream cheese is hard, put them in the microwave for 10 seconds or until it softened but not melted)
  • 2 ounces soft unsalted butter (this is also crucial. Cold butter will create lumps in the filling)
  • Cup confectioner sugar

Instructions

To make whoopie pies

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together oil, pumpkin puree, egg, and vanilla extract.
  • Add brown sugar and whisk until combined.
  • Add dry ingredients by whisking a little at a time to the mixture until fully incorporated.
  • Using a small ice cream scoop with a release mechanism, drop the batter onto baking sheet. Make a little space in between batter. (the cookie won't spread that much)
  • Bake in the oven, until a toothpick inserted comes out clean.
  • Let them cool.

To make cream cheese fillings

  • In a bowl of electric mixer, add soft butter and soft cream cheese.
  • Using a paddle attachment, beat the butter and cream cheese until soft and there is no lumps.
  • Add confectioner sugar a little at a time with low speed, and keep whisking until fully incorporated. The texture of the filling should be smooth.

Assemble whoopie pies

  • Transfer the cream cheese filling to a disposable pastry bag.
  • When cookies are completely cool, pipe a large dollop of filling on the flat side of the cookies. Sandwich with the other cookie.
  • Refrigerate them at least 30 minutes before serving. (I know, this isn't fair. Because once you put them together, all you want to do is eat!)

 

 

 

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