Pumpkin Whoopie Pies
User Reviews
5.0
6 reviews
Excellent
Pumpkin Whoopie Pies
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A delicious seasonal cookie made with plenty of pumpkin, warm spices, and a sweet cream cheese frosting. These cake-like, decadent sandwich cookies are a highlight of fall!
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Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup (200g) packed light brown sugar
- 1 1/4 cups (300g) canned pumpkin puree (not pie filling!)
- 1/2 cup (120 ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Filling
- 6 oz cream cheese, nearly room temperature
- 6 Tbsp unsalted butter, nearly room temperature
- 1 3/4 cups (210g) powdered sugar
- 1 tsp vanilla extract
- Chopped Pecans or walnuts (for rolling, optional)
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Instructions
- For the cookies: Set oven rack in center of oven and preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Add brown sugar to a separate large mixing bowl. Break up brown sugar with fingertips to ensure there are no clumps. Add pumpkin, vegetable oil, egg and 1 tsp vanilla extract. Whisk mixture until well combined.
- Pour flour mixture into pumpkin mixture then stir and fold with a rubber spatula until mixture is combined.
- Scoop dough out with a 1.5 Tbsp cookie scoop and drop onto prepared baking sheets spacing 2-inches a part.
- Bake one sheet at a time until cookies have set completely, about 14 to 16 minutes.
- Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.
- For the filling: In a large mixing bowl using an electric hand mixer whip together cream cheese and butter on medium-low speed until smooth.
- Add powdered sugar and 1 tsp vanilla and whip mixture on high speed until light and fluffy for several minutes. Transfer to freezer to firm up, stirring occasionally, about 10 to 15 minutes.
- Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting over bottom side of half of the cookies then top with a second cookie. If frosting is runny transfer to fridge to set.
- Store cookies in the fridge in an airtight container.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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