Pumpkin Whoopie Pies

Sandwiched with a cream cheese frosting, these pumpkin whoopie pies are the perfect fall snack! They’re like a mini cake with the perfect frosting stuffed in the middle – you’ll love them!

Course Cookies

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 30

Cook Time 12

Total Time 42

Servings whoopie pies

Calories 285kcal

Author Kaleb

Ingredients

For the pies

2 cups brown sugar
1 cup vegetable oil
1 ½ cups pumpkin purée
3 cups flour
2 eggs room temperature
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
½ tsp ground nutmeg

For the filling

4 oz cream cheese room temperature
¾ cup butter room temperature
1 tsp vanilla extract
1 tsp maple extract (optional)
2 cups sifted powder sugar

Instructions

For the pies

Cream together oil and sugar. Add pumpkin and eggs and mix together. Add dry ingredients and mix to incorporate.
Using a small ice cream (cookie) scoop (#40), drop onto a lined or greased baking sheet. I like small whoopie pies (they do expand in the oven) so I make mine about two tablespoons in size to bake.
Bake at 350°F for 10 to 12 minutes until the dough springs back when you lightly push it with your finger. Let cool completely before filling.

For the filling

Cream the butter and cream cheese. Add flavorings and sugar mix until completely incorporated.
Use a spoon or small ice cream scoop to fill cooled whoopie pies with cream.
Place a pie on top, sandwiching the pies.

Video

Nutrition