Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with a creamy cinnamon-flavored cream cheese filling. Perfect for fall gatherings or cozy dessert cravings, they combine classic autumn spices with a rich, luscious frosting that makes each bite delightful.
Ingredients
Scale
Pumpkin Whoopie Pies
- 1 cup (142 g) all-purpose flour
- 1 teaspoon (2 g) ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 1 teaspoon (6 g) baking soda
- ¾ teaspoon (4 g) kosher salt
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- 1 cup canned pumpkin puree
- 6 tablespoons (88 g) unsalted butter, melted and cooled
- ½ teaspoon pure vanilla extract
Cream Cheese Filling
- 4 tablespoons (60 g) unsalted butter, softened
- 1 cup (115 g) powdered sugar
- 4 ounces (115 g) cream cheese, cut into four pieces, softened
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat the Oven: Set the oven racks to the upper-middle and lower-middle positions and heat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper and set aside.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, baking soda, and kosher salt until evenly mixed.
- Whisk the Eggs and Sugar: In a stand mixer fitted with a whisk attachment or using a hand mixer, add the eggs and granulated sugar. Whisk at medium-high speed for about 3 minutes until the mixture is pale and fluffy.
- Add the Pumpkin and Butter: Add the canned pumpkin puree, melted and cooled unsalted butter, and pure vanilla extract to the egg and sugar mixture. Whisk on medium speed for approximately 30 seconds until incorporated.
- Make the Batter: Reduce mixer speed to low and slowly add the dry flour mixture, blending for about 30 seconds until just combined without overmixing.
- Pipe the Batter: Transfer the batter to a piping bag fitted with a large round tip (size 806 recommended). Pipe about 1 tablespoon of batter (approximately 1½ inch circles) onto the prepared parchment-lined baking sheets, spacing them at least 1 inch apart. Each large baking sheet should hold about 20 cookies.
- Bake: Place the baking sheets in the oven and bake for 10 to 12 minutes until the cakes are set. Rotate the pans halfway through the baking time and switch their positions between the racks for even baking.
- Cool: Let the cakes cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Filling: In a clean stand mixer bowl fitted with a whisk attachment or using a hand mixer, beat the softened unsalted butter and powdered sugar on medium-high speed for 2 minutes until pale and fluffy. Add the softened cream cheese one piece at a time, mixing until smooth after each addition. Finally, add the ground cinnamon and mix until evenly incorporated.
- Fill the Pies: Spread 1 to 2 teaspoons of the cream cheese filling onto the bottom half of one cake. Sandwich it with another cake half and gently press until the filling reaches the edges. Repeat with the remaining cakes and filling.
Notes
- Ensure the butter for the cream cheese filling and the cream cheese itself are softened to room temperature for smooth mixing.
- Do not overmix the batter to keep the whoopie pies tender.
- Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- These pies can be frozen after assembly; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
