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Pumpkin Whoopie Pie

Indulgent Pumpkin Whoopie Pie That Will Warm Your Heart

This Pumpkin Whoopie Pie is a delightful fall treat featuring fluffy cookies and creamy filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Essential for structure; no substitutions recommended for the best texture.
  • 1 teaspoon baking soda Acts as a leavening agent for that delightful fluffiness.
  • 1 teaspoon baking powder Complements baking soda to ensure the perfect rise.
  • 0.5 teaspoon salt Enhances the flavor; sea salt can provide a gourmet touch.
  • 1 tablespoon pumpkin pie spice Infuses warm, aromatic flavors.
  • 1 cup granulated sugar Adds sweetness; coconut sugar can deepen the flavor profile.
  • 0.5 cup dark brown sugar Ensures moisture and caramel notes.
  • 0.5 cup vegetable oil Keeps cookies moist and soft.
  • 1 cup chilled pumpkin puree The star ingredient for that rich pumpkin flavor.
  • 2 large eggs Binds the ingredients and adds moisture.
  • 1 teaspoon vanilla extract Enhances flavor depth.
For the Cream Cheese Filling
  • 4 tablespoons unsalted butter Base for the creamy filling.
  • 8 ounces cream cheese Provides that luscious texture.
  • 1 cup confectioners' sugar Adds sweetness and thickens the filling.
  • 2 tablespoons maple syrup Introduces a rich, natural sweetness to the filling.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Refrigerator

Method
 

Step-by-Step Instructions for Pumpkin Whoopie Pie
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate bowl, beat the granulated sugar, dark brown sugar, and vegetable oil until well incorporated. Add the pumpkin puree, eggs, and vanilla extract, blending until smooth.
  4. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
  5. Drop 1.5 to 2 tablespoons of dough onto the baking sheets, spacing them an inch apart.
  6. Bake for 10-12 minutes until a toothpick comes out clean. Cool on sheets for 10 minutes before transferring.
  7. In a medium bowl, beat together the butter and cream cheese until smooth. Gradually add confectioners' sugar, maple syrup, and vanilla extract, mixing until combined.
  8. Spread a dollop of filling onto the flat side of half the cookies and sandwich with the remaining cookies.
  9. Refrigerate the assembled whoopie pies for at least an hour before serving.

Nutrition

Serving: 1whoopie pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 1200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Allow cookies to cool completely before adding filling to prevent melting. Chill ingredients for richer flavor and firmer filling.

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