Pumpkin Whoopie Pies
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Pumpkin Whoopie Pies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Pumpkin Whoopie Pies
- 2 cups light brown sugar packed
- 1 cup vegetable oil
- 1 ½ cups canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- ½ Tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cream Cheese Filling
- 1/2 cup salted butter softened
- 1 block (8 ounces) cream cheese softened
- 3 cups of powdered sugar
- 1/2 Tablespoon vanilla extract
Instructions
Pumpkin Whoopie Pies
- Preheat oven to 350 degrees F. Grease two large baking sheets.
- Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.
- In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into the wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes.
- Drop chilled dough by 2 heaping tablespoons onto the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.
Cream Cheese Filling
- Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined.
Assembly
- Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!
Notes
- Nutrition Info: 1 whoopie pie = 459 calories / 25 fat / 62 carbs / 4 protein
- Recipes makes 18 whoopie pies total.
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