Pumpkin Whoopie Pies
Soft, spiced pumpkin whoopie pies with cream cheese filling — a cozy fall treat in 5 easy steps.
Print Pin Servings: 12 whoopie pies
Calories: 290kcal
Cost: $8 - $10
Equipment
- 2 Mixing bowls 1 large, 1 medium
- 1 Electric mixer Or use a whisk
- 1 set Measuring cups/spoons For accurate ingredients
- 2 Baking sheets Lined with parchment paper
- 1 Cookie scoop Or use tablespoon
- 1 Wire rack For cooling cookies
- 1 Offset spatula For filling sandwiches
Ingredients
- 2 cups All-purpose flour
- ½ cup Brown sugar Packed
- ½ cup Granulated sugar
- 1 cup Pumpkin puree Not pumpkin pie filling
- ½ cup Vegetable oil
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
- 4 oz Cream cheese Softened
- ¼ cup Butter Softened
- 1 cup Powdered sugar Sifted
- 1 tablespoon Maple syrup Optional, for deeper fall flavor
Instructions
- Preheat oven & prepare dry ingredients
- Mix wet ingredients separately
- Combine wet and dry mixtures
- Scoop and bake cookies
- Cool completely on wire racks
- Make cream cheese filling
- Assemble whoopie pies
- Chill assembled pies before serving
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 170mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4500IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1.2mg