Name: Pumpkin Whoopie Pies
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Ingredients: 1 cup butter, softened; ½ cup granulated sugar; ½ cup brown sugar; 1 egg; 1 cup pumpkin puree; 2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; ½ teaspoon salt; 8 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2-3 cups powdered sugar

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Pumpkin Whoopie Pies, or pumpkin cookie sandwiches are two light and fluffy cookies sandwiched together with a sweet cream cheese frosting.

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The perfect autumn treat always includes pumpkin, and these pumpkin whoopie pies are THE perfect autumn treat! The soft spiced cookies are so fluffy they melt in your mouth. And don’t forget about that delicious cream cheese frosting!

With these flavorful little pies you can get satisfy your sweet tooth without spending hours in the kitchen. They really are as simple as making soft cookies and sandwiching them together with a cream cheese frosting! They’re easy enough to make for a crowd or just because you’re in the mood for pumpkin.

Ingredients to Make Pumpkin Whoopie Pies:

butter
granulated sugar
brown sugar
egg
pumpkin puree
flour
baking powder
baking soda
pumpkin pie spice
salt
cream cheese
vanilla extract
powdered sugar

How to Make Pumpkin Whoopie Pies:

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. In a large mixing bowl, beat together butter and sugars. Add in egg and pumpkin puree.

Slowly mix in flour, baking powder, baking soda, pumpkin pie spice and salt until well combined. Use a 2 tablespoon cookie scoop or form balls with your hands and place them on the cookie sheet 1 in apart. Bake at 350 degrees for 14 minutes.

Remove from the oven and transfer to a cooling rack. To make the filling, beat together cream cheese and vanilla extract until smooth. Slowly add in ½ cup of powdered sugar at a time until the desired consistency is reached. Once cookies have cooled, pipe or spread the frosting on the bottom of half the cookies. Place another cookie on top of each to make a sandwich.

Notes & Tips

Substitutions

Pumpkin Pie Spice: You can make homemade pumpkin pie spice with cinnamon, nutmeg, cloves and ginger.
Add-ins: mix in some chopped walnuts, pecans or chocolate chips to the cookie batter. Add a teaspoon of maple syrup or cinnamon to the cream cheese filling.

How to Store Pumpkin Whoopie Pies

Store in an airtight container on the counter for up to 3 days or 7 days in the refrigerator. Freeze for up to 3 months.

Expert Tips for Pumpkin Whoopie Pies

Allow cookies to cool completely before assembling, otherwise the filling will start to melt.
Do not use pumpkin pie filling, it’s not the same as pumpkin puree and you will not get the same results.

Recommended Equipment:

Cookie Scoops – these are the cookie scoops I use and I love that you can get three different sizes
Sheet Pan
Hand Mixer – a must have for creaming together butter and sugar, a stand mixer is also great for cookies if you have one
Cooling Racks
Mixing Bowls

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