Description
Whip up these delightful pumpkin whoopie pies, perfect for a cozy fall treat. Soft, spiced pumpkin cookies are filled with a creamy, sweet frosting for a sandwich cookie everyone will love.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1/4 cup powdered sugar, for dusting (optional)
- For the Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets. Flatten each mound slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream filling. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Stir in the vanilla extract and a pinch of salt.
- Once the cookies are completely cool, pair them up by size. Spread a generous amount of cream filling onto the flat side of one cookie and top with another cookie, pressing gently to form a sandwich.
- Optional: Dust the finished whoopie pies with powdered sugar.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Chill the dough if it seems too sticky to handle.
- Adjust the spices to your preference.
- Store whoopie pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 250-300 (will vary based on exact ingredients and filling amount)
- Sugar: Approx. 25-30g
- Sodium: Approx. 75-100mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 1-2g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 40-50mg