Description
Indulge in these delightful Pumpkin Cream Whoopie Pies, combining the warm flavors of pumpkin and spice with a creamy filling for a perfect autumn treat.
Ingredients
Scale
1 cup canned pumpkin puree
1 cup brown sugar
½ cup vegetable oil
1 large egg
1½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
4 ounces cream cheese softened
¼ cup unsalted butter softened
1½ cups powdered sugar
½ teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the pumpkin puree, brown sugar, vegetable oil, and egg, mixing well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes or until the edges are set and the tops spring back lightly when touched. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread a generous amount of the filling onto the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies.
Notes
For best results, ensure the cream cheese and butter are at room temperature before mixing to achieve a smooth filling.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Pumpkin Cream Whoopie Pies, whoopie pies, pumpkin dessert, autumn treats, fall recipes