Pumpkin Whoopie Pies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
11 mins
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Total Time
21 mins
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Servings
12 whoopie pies
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Course
Baked Goods
Pumpkin Whoopie Pies
Description
These Pumpkin Whoopie Pies start with a batter combining all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt, sugar, brown sugar, pumpkin puree, egg, vanilla extract, and milk chocolate chips. Baking scooped dough balls yields soft, tender cookies with a subtle spice and chocolate balance. The pumpkin adds moisture and autumn flavor.
The cream cheese filling blends cream cheese and butter with vanilla extract and powdered sugar, producing a rich, tangy, and sweet frosting. Sandwiching one cookie with frosting and topping with another creates a pleasant contrast between the spiced cake and the creamy filling.
They are best served cold and can be stored in the refrigerator before serving to maintain their texture.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup sugar granulated white
- ¾ cup brown sugar packed
- ½ cup butter at room temperature
- 1 cup pumpkin not pumpkin pie filling, canned
- 1 egg
- 1 ½ teaspoon vanilla extract pure
- 1 cup milk chocolate chips
For the Cream Cheese Filling:
- 4 ounces cream cheese
- ¼ cup butter at room temperature
- 2 teaspoons vanilla extract pure
- 1-2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a medium sized bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt.
- Using a stand mixer beat sugar, brown sugar and butter together. Scrape down the sides as needed. Add in pumpkin, egg and vanilla extract and beat again. Scrape down the bowl to incorporate everything evenly.
- Slowly add in dry ingredients and chocolate chips. Stir just until combined. Do not over mix.
- Scoop out dough balls roughly the size of a heaping tablespoon, place them on cookie sheets and bake for 9-11 minutes. Let cool.
Make the Frosting:
- Beat cream cheese and butter together until smooth. Add vanilla extract and 1 cup of powdered sugar. Continue to slowly add powdered sugar until you reach your desired consistency.
- Frost the bottoms of half of your cookies to make your cookie sandwiches. Top with a “blank” cookie and serve. I love them best cold, so I store mine in the fridge before serving.
User Reviews
Overall Rating
4.4
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