Pumpkin Whoopie Pies
These Pumpkin Whoopie Pies are soft, warmly spiced, and filled with creamy whipped cream cheese. The pumpkin cookie cakes are easy to make and pair beautifully with the simple cream cheese filling. This recipe yields two dozen whoopie pies and is perfect for fall baking.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- 1-tablespoon cookie scoop
- Parchment paper
- Cookie sheets
- Cooling rack
- Electric mixer
- Piping bag
- #2A decorating tip
Ingredients
- 2 cups pumpkin
- 2 egg yolks
- 2 cups dark brown sugar
- 1 cup vegetable oil
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups flour
- 8 ounces cream cheese softened
Instructions
- Preheat the oven to 350°F.
- Add the pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla, and flour to a large mixing bowl.
- Using a 1-tablespoon scoop, place scoops of batter onto a parchment-covered cookie sheet.
- Bake for 7–9 minutes, checking the pies with a toothpick to make sure they are done. Let the pies cool completely on a cooling rack.
- Mix the cream cheese in a bowl until there are no lumps.
- Using a #2A decorating tip, pipe the whipped cream cheese over the flat portion of half of the whoopie pies.
- Top the cream cheese with the other half of the whoopie pies, flat side down. Refrigerate and enjoy.
Notes
- The original recipe yields 2 dozen whoopie pies.
- Make sure the whoopie pie halves are completely cool before adding the cream cheese filling.
- Refrigerate the assembled whoopie pies because of the cream cheese filling.