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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
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These Pumpkin Whoopie Pies feature two soft, tender, and moist pumpkin-spiced cakes sandwiching a creamy, tangy cream cheese filling. Perfectly balanced with warm autumn spices and gentle sweetness, they make an ideal cozy fall treat or festive holiday dessert that brings warmth and joy in every bite.

Ingredients

Scale

For the Pumpkin Cakes

  • 1 cup pumpkin puree (fresh or canned)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup brown sugar
  • 2 large eggs (or flax eggs for vegan version)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

For the Cream Cheese Filling

  • 8 oz cream cheese, softened (or vegan cream cheese for dairy-free version)
  • 1/4 cup unsalted butter, softened (or dairy-free margarine)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare Your Oven and Baking Sheet: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to build the flavor and texture base for the pumpkin cakes.
  3. Combine Wet Ingredients: In another bowl, beat brown sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, then mix in pumpkin puree until smooth and homogenous.
  4. Carefully Blend Dry and Wet: Gradually fold the dry ingredients into the wet mixture until just combined. The batter will be thick but spreadable; avoid overmixing to keep the cakes soft.
  5. Portion and Bake Cakes: Spoon tablespoon-sized dollops of batter spaced about 2 inches apart onto prepared baking sheets. Bake for 12-15 minutes until cakes spring back lightly when pressed.
  6. Make the Cream Cheese Filling: While cakes cool, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is fluffy and spreadable.
  7. Assemble the Pumpkin Whoopie Pies: Once the cakes have completely cooled, spread a generous amount of cream cheese filling on one cake and sandwich it with another. Press lightly to spread filling to the edges.

Notes

  • Use eggs and cream cheese at room temperature for smoother mixing and fluffier texture.
  • Do not overbake the cakes; they should remain soft and moist.
  • Use a cookie scoop or tablespoon to ensure uniform cake sizes for perfect sandwiches.
  • If the filling is too soft for assembling, refrigerate for 10-15 minutes to firm it up.
  • Toast spices lightly before mixing to deepen and enhance their aroma.

Nutrition

Keywords: pumpkin whoopie pies, pumpkin cake, fall dessert, cream cheese filling, gluten-free dessert, autumn treats

Find it online: https://sophiemelody.com/pumpkin-whoopie-pies/