Pumpkin Whoopie Pies
Indulge in the warmth of autumn with these delightful Pumpkin Whoopie Pies, featuring soft pumpkin cookies filled with creamy frosting—perfect for Friendsgiving celebrations or cozy evenings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat together pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Using a cookie scoop or tablespoon, drop spoonfuls onto prepared baking sheets about two inches apart.
- Bake for 12-15 minutes until set but still soft. Let cool on wire racks.
- In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a generous amount of filling onto one cookie half and sandwich it with another.
Nutrition
- Serving Size: 1 whoopie pie (75g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg