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Foolproof Pumpkin Whoopie Pies in 3 Steps

Pumpkin Whoopie Pies
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Soft pumpkin cookies sandwiched with creamy filling. A classic fall treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, beat 1/2 cup butter and granulated sugar until light. Add egg, pumpkin, and 1 teaspoon vanilla. Mix well.
  4. Gradually add dry ingredients to wet mixture. Stir until combined.
  5. Drop rounded tablespoons of dough onto prepared sheets, 2 inches apart.
  6. Bake for 10 to 12 minutes. Cool on sheets for 5 minutes, then transfer to a wire rack.
  7. For filling, beat cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and 1 teaspoon vanilla. Beat until fluffy.
  8. Spread filling on flat side of one cookie. Top with another cookie. Repeat.

Notes

  • Store in refrigerator for up to 5 days.
  • You can freeze assembled pies for up to 2 months.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-whoopie-pies-recipe/