Description
These Pumpkin Whoopie Pies are a delightful treat combining soft pumpkin cookies and creamy filling, perfect for autumn gatherings and cozy moments.
Ingredients
Scale
- 4 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2 tsp Vanilla Extract
- 2–3 cups Powdered Sugar
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1 cup Pure Pumpkin Puree
- 1/2 cup Vegetable Oil
- 1 Egg
- 1 1/2 tsp Vanilla
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- In a bowl, whisk flour, baking soda, baking powder, and pumpkin pie spice.
- In a mixing bowl, combine granulated sugar, brown sugar, pumpkin puree, and vegetable oil; mix until smooth.
- Add egg and 1 1/2 tsp vanilla to the wet ingredients; blend until combined.
- Gently fold dry ingredients into wet ingredients until just combined.
- Scoop dough onto the baking sheet, spacing them out, and bake for 10 minutes until lightly browned.
- Cool cookies on a rack and prepare the cream cheese filling by mixing cream cheese, butter, and powdered sugar until smooth.
- Spread cream cheese filling on one cookie and sandwich with another cookie to complete the whoopie pie.
Notes
Ensure cream cheese and butter are softened for the filling.
Don’t overbake the cookies; they should be soft when they come out.
For added flavor, a pinch of salt in the filling enhances sweetness.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg