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Pumpkin Whoopie Pies With Cream-Cheese Filling
3.9 (678 reviews)
Martha's pumpkin whoopie pies are the ultimate fall treat—and they're easy to make. The tender pumpkin cookies are filled with tangy cream cheese frosting.
Total Time
Servings12
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Caloriesper servingIngredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups firmly packed dark-brown sugar
- 3 cups confectioners' sugar
- 0.5 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
Instructions
- 1Preheat oven and prep baking sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- 2Combine dry ingredients; whisk oil, puree, eggs, and vanilla: In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined.
- 3Add brown sugar to pumpkin mixture, then mix in dry ingredients: Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- 4Form and bake cookies: Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- 5Make filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth.
- 6Pipe filling on half of cookies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
- 7Assemble whoopie pies: Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.