Description
Delicious and soft pumpkin whoopie pies filled with creamy frosting, perfect for fall treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, sugar, oil, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the batter onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let the cookies cool completely.
- In a separate bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
- Spread the cream cheese filling on the flat side of one cookie and sandwich it with another cookie.
- Repeat with remaining cookies and filling.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For a spicier flavor, add a pinch of ground ginger.
- These can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Whoopie Pies, Fall Desserts, Pumpkin Recipes