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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies filled with a tangy cream cheese frosting, capturing the warm spices and cozy flavors of fall. The batter is gently mixed, baked until golden, then assembled into little sandwiches that are both nostalgic and sophisticated. Their tender crumb and subtle spice make them a perfect seasonal treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup softened unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree preferably pure pumpkin, not pie filling
  • 8 oz cream cheese full-fat, softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar for frosting
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Baking sheets with parchment paper
  • Cooling rack
  • Piping bag (optional)

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, cinnamon, and nutmeg to evenly combine.
  3. In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light and fluffy, about 2 minutes, and you can see it’s slightly paler in color.
  4. Add the egg and vanilla extract to the butter mixture, mixing until well incorporated and smooth.
  5. Stir in the pumpkin puree until the batter is smooth and evenly combined, filling the bowl with a warm, spiced aroma.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. The dough will be thick but scoopable.
  7. Using a spoon or cookie scoop, drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
  8. Bake in the preheated oven for 12-15 minutes, until the edges are golden and the tops are set but still soft to the touch.
  9. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
  10. While the cookies cool, prepare the cream cheese frosting: beat the softened cream cheese and butter together until creamy and smooth.
  11. Gradually add the powdered sugar and a pinch of salt, beating until the frosting is fluffy and spreadable.
  12. Spread or pipe the cream cheese frosting onto the flat side of one cooled cookie, then gently press another cookie on top to form a sandwich.
  13. Repeat with the remaining cookies and frosting, then enjoy these cozy pumpkin treats as a perfect fall dessert.

Notes

Ensure cookies are completely cooled before frosting to prevent melting. Chilling the frosted pies briefly can help set the frosting for neater presentation.