Pumpkin Whoopie Pies
Soft, spiced pumpkin cookies sandwiched around a fluffy cream cheese filling.
Servings: 12 whoopie pies
Calories: 310kcal
Cost: 2
Equipment
- mixing bowls
- whisk
- electric mixer
- rubber spatula
- cookie scoop (2 tablespoon)
- 2 baking sheets
- parchment paper
- wire cooling rack
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until combined.
- Scoop batter into 2-tablespoon mounds, spacing them about 2 inches apart on the prepared baking sheets.
- Bake for 12 to 14 minutes, until the tops spring back when lightly touched. Cool completely.
- Beat the cream cheese and butter together for 2 to 3 minutes until fluffy.
- Add the powdered sugar, vanilla extract, and salt. Beat until light and spreadable.
- Spread about 2 tablespoons of filling onto the flat side of one cooled cookie and top with a second cookie to make a sandwich.
Notes
Store in an airtight container in the refrigerator for up to 4 days with parchment paper between layers. Unfilled cookies can be frozen for up to 2 months; thaw and fill with fresh cream cheese filling before serving.