Pumpkin Whoopie Pies
These easy Pumpkin Whoopie pies are filled with a light and tangy cream cheese frosting! Perfect for fall with the delightful combination of cake and cookie.
Servings 10 servings
Ingredients
Pumpkin Whoopie Pies
- 3/4 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups cake flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- pinch of salt
Cream Cheese Frosting
- 3/4 cup butter softened
- 3 oz cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
Pumpkin Whoopie Pies
- Preheat the oven to 350 degrees and line two baking trays with parchment paper. Set aside for later.
- Whisk together the pumpkin, brown sugar and oil in a large mixing bowl until combined, about 1 minute.
- Add the egg and vanilla extract. Stir until incorporated.
- Shift the flour, cinnamon, ginger, baking powder, baking soda, and cloves into the pumpkin mixture. Stir until the batter comes together.
- Drop 2 teaspoons of the batter onto the baking trays, leaving at least 2 inches between each cookie. Bake 10 minutes, or until the edges begin to pull away from the baking tray.
- Transfer the cookies from the baking trays to a cooling rack while you make the frosting.
Cream Cheese Frosting
- Place the butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment.
- Stir, on low speed, until the two have combined and are slightly fluffy, about 1 minute.
- Add the powdered sugar, one cup at a time, mixing well to combine with the butter.
- Add the cream and vanilla extract, scraping the sides of the bowl.
- Stir on medium speed for 3 minutes, or until the mixture is fluffy and soft.
- Spread, or pipe, 2-3 tablespoons of frosting between two cookies. Continue with remaining cookies.