Pumpkin Spice Whoopie Pies are the perfect autumn treat, combining the warm flavors of pumpkin and spices with a creamy filling that melts in your mouth. These delightful cookies are soft, cake-like, and filled with a luscious cream cheese frosting, making them an ideal dessert for fall gatherings, Halloween parties, or just a cozy night in. Whether you’re a pumpkin spice lover or just looking to try something new, this recipe will surely satisfy your sweet tooth!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Pumpkin: Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop the Batter: Using a cookie scoop or tablespoon, drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops spring back when lightly touched. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Filling: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
- Assemble the Whoopie Pies: Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie, flat side down. Repeat with the remaining cookies.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is 100% pure pumpkin and not pumpkin pie filling.
How do I store Pumpkin Spice Whoopie Pies?
Store the whoopie pies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
Can I make these whoopie pies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.
What can I use instead of cream cheese in the filling?
You can use mascarpone cheese or a dairy-free cream cheese alternative if you prefer a different flavor or need a dairy-free option.