Description
Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with creamy filling. A cozy fall dessert that’s easy to make, festive, and irresistibly delicious.
Ingredients
- All-Purpose Flour: 3 cups
- Baking Powder: 1 teaspoon
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Cinnamon: 1½ teaspoons
- Nutmeg: ½ teaspoon
- Ginger: ½ teaspoon
- Cloves: ¼ teaspoon
- Brown Sugar: 1 cup
- Granulated Sugar: 1 cup
- Vegetable Oil: 1 cup
- Pumpkin Puree: 2 cups
- Eggs: 2 large
- Vanilla Extract: 2 teaspoons
- Cream Cheese: 8 oz, softened
- Unsalted Butter: ½ cup, softened
- Powdered Sugar: 3 cups
- Milk or Cream: 1–2 tablespoons
- Vanilla Extract (for filling): 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Ingredients: Whisk flour, baking powder, baking soda, salt, and spices. In another bowl, whisk sugars, oil, pumpkin, eggs, and vanilla until smooth.
- Prepare Your Cooking Vessel: Fold dry ingredients into wet mixture until just combined.
- Assemble the Dish: Scoop batter onto baking sheets, leaving space between. Flatten slightly.
- Cook to Perfection: Bake 12–14 minutes until cakes spring back when touched. Cool completely.
- Finishing Touches: Beat cream cheese, butter, powdered sugar, milk, and vanilla until fluffy. Spread or pipe filling on one cake, sandwich with another.
- Serve and Enjoy: Chill for 30 minutes to set before serving.
Notes
- Use pumpkin puree only: Not pumpkin pie filling.
- Chill the filling: For easier spreading and cleaner sandwiches.
- Store in fridge: Keeps filling firm and flavors fresh.
- Make mini pies: Use a smaller scoop and reduce baking time.
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 31g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg