Description
Pumpkin Whoopie Pies are the ultimate fall treat, combining the warm flavors of pumpkin and spices with rich cream cheese frosting. These soft, cake-like cookies are perfect for gatherings or cozy evenings at home. With a delicious blend of cinnamon, ginger, and nutmeg, each bite offers a comforting taste of autumn. Whether you’re hosting a party or simply indulging on your own, these whoopie pies are sure to delight!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, spices, and salt; set aside.
- Cream softened butter and sugars until fluffy. Add egg and vanilla; mix well.
- Incorporate pumpkin puree into the mixture until combined.
- Gradually add dry ingredients; mix until just combined.
- Drop rounded tablespoons of dough onto baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are set; cool on wire racks.
- For frosting, beat cream cheese and butter until smooth; add powdered sugar and vanilla.
- Once cookies cool, frost one cookie and sandwich with another.
- Prep Time: 25 minutes
- Cook Time: 20-24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie (approximately 45g)
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg