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Soft Pumpkin Whoopie Pies with Cream Cheese Filling

Close-up of pumpkin whoopie pies with creamy filling on a wire rack, ready to eat.
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Bake soft pumpkin cookies that don’t spread, sandwiched with a creamy filling. These are perfect for fall gatherings and bake sales.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/4 cup buttermilk
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Add the pumpkin puree and mix until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the filling. In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  12. Once the cookies are completely cool, pair them up and spread a generous amount of filling on the flat side of one cookie. Top with another cookie to create a sandwich.

Notes

  • For best results and to prevent spreading, ensure your butter and cream cheese are properly softened but not melted.
  • Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • To ship, place cooled whoopie pies in a single layer in a sturdy container, separated by parchment paper. You can add a small amount of cushioning material. Ship via expedited delivery to ensure freshness.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-whoopie-pies/