Description
Delightfully soft and spiced pumpkin whoopie pies filled with a creamy cinnamon-vanilla cream cheese frosting, perfect for autumn gatherings and festive celebrations.
Ingredients
Scale
PIES
- 3 cups (360 g) allpurpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup vegetable or neutral oil
- 1 1/2 tsp pure vanilla extract
FILLING & ASSEMBLY
- 1 (8-oz) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (230 g) confectioners’ sugar
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp honey
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the allpurpose flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, ground allspice, ground cloves, and ground nutmeg until evenly combined.
- Cream Sugar and Butter; Add Wet Ingredients: Using a stand mixer fitted with a whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until combined. Add eggs, pumpkin puree, vegetable oil, and vanilla extract, then beat until the mixture is smooth and homogenous. Reduce the mixer speed to medium-low, gradually add the dry ingredient mixture, and mix until just combined. The dough should be smooth and sticky.
- Pipe the Dough: Transfer the dough into a gallon-sized freezer bag or a piping bag. Cut about a 1-inch opening at the corner of the bag. Pipe dough rounds approximately 2 inches wide onto two large baking sheets lined with parchment paper, spacing them about 2 inches apart. Smooth the tops of the rounds gently with the back of a spoon or a wet finger to achieve even surfaces.
- Bake the Whoopie Pies: Bake in the preheated oven for 15 to 20 minutes, or until the whoopie pies spring back when gently pressed. Remove from oven and allow to cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- Prepare the Filling: In the large bowl of a stand mixer fitted with a whisk attachment, beat softened cream cheese and unsalted butter on medium-high speed until smooth and creamy. Add confectioners’ sugar, ground cinnamon, vanilla extract, and honey, then continue beating until the filling is light and fluffy. Chill the filling until ready to use.
- Assemble the Whoopie Pies: Turn half of the whoopie pies so their domed sides face down. Spread a generous amount of the cream cheese filling over the smooth sides. Top with the remaining whoopie pies, domed side up, to form sandwich cookies. Serve immediately or refrigerate until serving.
Notes
- Ensure the pumpkin puree is well drained if too watery to avoid soggy dough.
- For easier piping, chill the dough briefly before piping if it is too sticky.
- Whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cakes to cool completely to prevent filling from melting.
- For a dairy-free version, substitute butter and cream cheese with non-dairy alternatives.
Nutrition
- Serving Size: 1 whoopie pie (approximately 85 g)
- Calories: 320
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
