Description
Seasonal bliss meets classic dessert in these pumpkin whoopie pies, where spiced cake sandwiches mingle with luscious cream cheese filling. Comforting autumn flavors dance between pillowy cake rounds, inviting you to savor each delightful bite.
Ingredients
Scale
Wet Ingredients:
- 1 1/2 cups canned pumpkin puree
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Spices and Flavoring:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350F (177C) and lining two baking sheets with parchment paper for optimal cookie performance.
- Create a fragrant dry mixture by whisking flour, baking powder, baking soda, and warm spices like cinnamon, ginger, nutmeg, and cloves with a pinch of salt in a medium bowl.
- In a separate large bowl, blend brown and granulated sugars with oil until well incorporated, then introduce pumpkin puree, egg, and vanilla extract, mixing until the liquid becomes uniform.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a smooth, consistent pumpkin batter without overmixing.
- Portion the batter onto prepared baking sheets using a spoon, ensuring generous 2-inch intervals between each dollop to allow proper spreading during baking.
- Bake the pumpkin cookies for 10-12 minutes, watching for firm edges and a set center. Remove from oven and transfer to wire cooling racks to stabilize their texture.
- Craft the creamy filling by whipping butter, cream cheese, powdered sugar, and vanilla extract until the mixture reaches a silky, spreadable consistency.
- Construct the whoopie pies by generously spreading the filling on the flat side of one cookie, then gently pressing a second cookie on top to create a delightful sandwich.
Notes
- Swap pumpkin puree for homemade roasted pumpkin for deeper, richer flavor and more authentic taste.
- Chill batter for 30 minutes before baking to prevent spreading and create more uniform, rounded whoopie pies.
- Use room temperature ingredients to ensure smoother mixing and better texture in both cookies and filling.
- replace wheat flour with gluten-free blend, use coconut oil instead of vegetable oil, and swap dairy cream cheese with vegan alternatives for inclusive dessert options.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg