Pumpkin Whoopie Pies

pumpkin-whoopie-pies
Photo by Raymond Hom
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  • Makes 10 pies
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    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 46 mg
    • Sodium 234 mg
    • Protein 4 g
    • Carbohydrate 56 g
    • Sugar 39 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 36 mg

Make the cookies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.

In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not overmix).

Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Ingredients

  1. Check For the cookies:
  2. Check 1 ½ cups all-purpose flour, spooned and leveled
  3. Check 1 ½ teaspoons pumpkin pie spice
  4. Check ½ teaspoon baking powder
  5. Check ½ teaspoon baking soda
  6. Check ½ teaspoon kosher salt
  7. Check 1 cup pure pumpkin puree (not pumpkin pie filling)
  8. Check ½ cup granulated sugar
  9. Check ½ cup packed light brown sugar
  10. Check ½ cup canola oil
  11. Check 1 large egg
  12. Check 1 teaspoon pure vanilla extract
  13. Check For the filling:
  14. Check 4 ounces cream cheese, at room temperature
  15. Check 4 tablespoons (½ stick) unsalted butter, at room temperature
  16. Check 1 ½ cups confectioners’ sugar
  17. Check ½ teaspoon pure vanilla extract

Directions

  1. Make the cookies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  2. In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not overmix).
  3. Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Make the filling: With an electric mixer, beat the cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, 2 to 3 minutes. 
  5. Make the whoopie pies: Spread a heaping tablespoon of filling on the flat side of half the cookies. Top with the remaining cookies. If soft, chill for 20 to 25 minutes.
  6. Storage suggestion: Keep the whoopie pies refrigerated, between sheets of wax paper in an airtight container, for up to 1 day. Bring to room temperature before serving, if desired.