4.4 from 105 votes
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are soft, cake-like cookies flavored with pumpkin and pumpkin pie spice, studded with milk chocolate chips. They are sandwiched with a smooth cream cheese and butter frosting flavored with vanilla. The combination delivers tender, moist cookies with a spiced aroma and a creamy, sweet filling, ideal as a seasonal treat.
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
Servings:
12
whoopie pies
Course:
Baked Goods
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.
Cup of Yum
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.