Description
Delightful Pumpkin Whoopie Pies filled with creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups canned pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar
- 1/2 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Sprinkles or jimmies for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
- In another bowl, combine the granulated sugar, dark brown sugar, and vegetable oil. Mix well, then add the chilled pumpkin puree and whisk until combined. Add the eggs and vanilla extract.
- Gradually sprinkle the flour mixture over the pumpkin mixture and whisk until combined to form a dough.
- Using a scoop, place dollops of dough onto the prepared baking sheets. Bake for 10-12 minutes or until a toothpick comes out clean. Let cool for 10 minutes before transferring to wire racks.
- For the cream cheese filling, beat the unsalted butter until smooth, then add the cream cheese and mix until combined. Gradually add the confectioners sugar, maple syrup, and vanilla extract. Beat until smooth. Refrigerate if too loose.
- Assemble by flipping half of the cookies upside down, piping the cream cheese filling onto the flat side, and topping with another cookie, flat-side down. Press slightly to sandwich.
- Refrigerate for at least 1 hour before serving to allow flavors to blend.
Notes
Serve with a hot beverage or cold milk. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, whoopie pies, fall desserts, cookies, baking