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Description
Enjoy these soft and delicious pumpkin whoopie pies, perfect for fall baking. These treats feature a spiced pumpkin cake and a creamy cream cheese filling. A delightful dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup buttermilk
- For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Beat until well combined.
- Beat in the egg, then gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the whoopie pies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the Cream Cheese Filling: In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Add milk, one tablespoon at a time, until the desired consistency is reached.
- Once the whoopie pies are completely cool, spread the cream cheese filling on the flat side of one whoopie pie and top with another to create a sandwich.
- Serve immediately or store in the refrigerator.
Notes
- For a more intense pumpkin flavor, add an additional 1/2 teaspoon of pumpkin pie spice to the batter.
- To prevent the whoopie pies from sticking, ensure your baking sheets are well-lined with parchment paper.
- The cream cheese filling can be made ahead of time and stored in the refrigerator until ready to use.
- Store assembled whoopie pies in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg