I’ll admit it… I’m slightly obsessed with pumpkin.
Pumpkin pancakes.
Pumpkin coffee.
Pumpkin bread.
Pumpkin cookies.
All of it.
So when I found a recipe years ago for pumpkin whoopie pies, I just had to try them. They were a huge hit and have become a yearly fall staple ever since. For anyone that has never heard of whoopie pies and has no idea what I’m talking about…it’s basically a cookie sandwich, but think more cakey-cookie than chocolate chip cookies. Still with me?? They are delicious. Trust me.
Pumpkin Whoopie Pies with Cream Cheese Filling
INGREDIENTS
Ingredients for Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup vegetable oil
2.5 cups pumpkin puree
2 large eggs
1 tsp vanilla extract
Ingredients for Cream Cheese Filling
2 cups confectioners’ sugar
½ cup unsalted butter, softened (1 stick)
8 ounces cream cheese, softened (1 block)
1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- To make the cookies: In large bowl, combine + whisk together: flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg. Set aside. In separate bowl mix together oil, pumpkin, eggs and vanilla until well combined. I used my Kitchen Aid mixer for this part. Then add brown sugar and mix to combine. Slowly add in the dry ingredients and mix until fully combined.
- Drop spoonfuls of the dough onto prepared baking sheets about 1 inch apart. I used a mini scoop so they were all the same size.
- Bake about 10-12 minutes, until the edges are golden brown and the top is just starting to crack. A toothpick should come out clean when inserted in the center of the cookie.
- Let cool completely, then transfer to baking rack.
- To make the filling: In electric mixer, beat softened butter until smooth. Then add cream cheese and beat on medium until well combined. Add confectioners sugar and vanilla, beat just until smooth. (You can add up to 1 cup additional sugar to taste, however we like the cream cheese filling more tangy than sugary, which is why I only use 2 cups total.)
- To assemble the whoopie pies: I find it much easier to use a plastic Ziploc bag for this task, instead of trying to wrestle with spoonfuls of frosting. Fill the bag with the cream cheese filling, snip the end off and squeeze a large dollop onto the flat side of one cookie. Place another cookie, flat side down, on top of the filling. Press down slightly to sandwich together until the filling reaches the edges. Repeat until all cookies are used and then place in refrigerator for about 30 minutes to firm before serving.
- Makes about 30 whoopie pies. There won’t be leftovers (see that little hand trying to grab one??), but if there are, store them in the fridge.
Enjoy!
xo,
Rachael
Note: I’ve adapted the recipe over the years, but the original inspiration + recipe came from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
budgetbelles80
February 7, 2017I love whoopie pies but it has been years since I made some! I think I might try some pumpkin whoopie pies!
shutthefrontdorr
March 1, 2017Oh you won’t be disappointed. I’ve been wanting to throw together some chocolate ones with cookies ‘n cream filling. Mmmmmm.
Kashara
February 1, 2017They look so good. I’m sick in bed…wish someone would just drop off a few dozen. (:
shutthefrontdorr
March 1, 2017Oh no, I hope you are feeling better! These little treats are a perfect pick me up anytime though! 🙂
RikkiLynn Shields
January 31, 2017My favorite!
shutthefrontdorr
February 1, 2017They are so delicious, I wish I had a stock of them ready all the time! 🙂
michenn (@michennblog)
January 31, 2017OMG you’ve just hit all my food spots. I LOVE pumpkin flavours AND cream cheese fillings!! This looks like it will taste so freaking good!!
shutthefrontdorr
January 31, 2017They will NOT disappoint, I promise. 😉 Let me know what you think after you try the recipe!
Kaleigh
January 31, 2017GIRLLLL this is speaking to my soul. I love cream cheese icing, filling, anything paired with sweets or fruit. It’s one of my favorite combos! This looks awesome!
shutthefrontdorr
January 31, 2017Thanks, Kaleigh! The beauty of whoopie pies is that you can try all different combinations. I’m thinking about a red velvet and cream cheese combo for Valentine’s Day!
Amra_S
January 31, 2017This looks super delicious and your photos are awesome 🙂
shutthefrontdorr
January 31, 2017Thanks, Amra! The are just as delicious as they look, so give them a try!!
Amra_S
January 31, 2017Will do. Definitely 😀
Sonja Josipovic
January 31, 2017Love pumpkin in everything! Looks so yummy!
http://www.stylequest.se/
shutthefrontdorr
January 31, 2017Thank you, Sonja! They are really easy to make but look much more difficult, so you’ll get lots of ooohs and ahhhhs. 😉
kittylimon
January 31, 2017Love pumpkin things myself too, i’d skip the cream cheese filling but perhaps fill with a cinnamon icing or cream =^.^=
shutthefrontdorr
January 31, 2017Oooh cinnamon frosting sounds delicious! I might have to try to that next time!
Kait Around The Kingdom
January 31, 2017I’ll admit I’m not a huge pumpkin person! But this does look delicious
shutthefrontdorr
January 31, 2017Traditionally, whoopie pies are made with chocolate cake/cookies and vanilla filling but I like this different spin on the classic to change things up a bit!