Pumpkin Whoopie Pies
Pumpkin whoopie pies are the ultimate autumn treat, featuring soft, spiced pumpkin cookies filled with a creamy frosting. Perfect for any occasion, these delightful pies will warm your heart and tantalize your taste buds year-round. With a rich blend of cinnamon and nutmeg, every bite is a slice of fall bliss that promises to brighten even the dreariest of days.
- 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
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (for filling)
- 8 oz cream cheese or marshmallow fluff (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Beat in pumpkin puree and eggs one at a time; add vanilla extract.
- Gradually mix dry ingredients into wet mixture until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them two inches apart.
- Bake for 12-15 minutes until edges are set but centers remain soft. Cool on wire racks.
- For the filling, whip cream cheese or marshmallow fluff with powdered sugar until smooth.
- Once cookies are cool, spread filling on half and sandwich with another cookie.
Nutrition
- Serving Size: 1 whoopie pie (60g)
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg