Description
Delight in these soft and fluffy Pumpkin Whoopie Pies—perfectly spiced pumpkin cake sandwiches filled with a creamy, rich cream cheese frosting. Ideal for fall gatherings or cozy dessert cravings, these treats combine the warm flavors of cinnamon, ginger, and nutmeg with a luscious, sweet filling.
Ingredients
Scale
For the Pumpkin Cakes:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting, optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large mixing bowl, combine pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Combine dry ingredients and add to wet: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add these dry ingredients to the wet pumpkin mixture, stirring gently until just combined—do not overmix to preserve softness.
- Scoop and bake: Using rounded tablespoons, scoop the batter onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading. Bake in the preheated oven for 12-15 minutes or until the edges are set and a toothpick comes out clean.
- Prepare cream cheese filling: While the pumpkin cakes cool, beat together the softened cream cheese and unsalted butter in a bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the filling is fluffy and spreadable.
- Assemble the whoopie pies: Once the pumpkin cakes have cooled completely, spread a generous amount of cream cheese filling on the flat side of one cake, then sandwich it with another cake. Repeat with remaining cakes. Optionally, dust the assembled whoopie pies lightly with powdered sugar for a decorative touch.
Notes
- Use fresh pumpkin puree for the best flavor, but canned pumpkin works well too.
- Ensure cream cheese and butter are fully softened before mixing to achieve a smooth frosting.
- Do not overbake the cakes to keep them soft and moist.
- Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated pies to room temperature before serving for best taste and texture.
