Sep
21
Pumpkin Whoopie Pies
These Pumpkin Whoopie Pies are super easy to make and oh my – are they ever DELICIOUS! I dare you to eat just one!
These pumpkin whoopie pies are actually the first thing that I have baked since being back home, and they sure didn’t disappoint.
Whoopie Pies kind of intimidated me for a while, and I never gave the recipes a second glance.  I’m glad I did though because they really aren’t hard what so ever.  Seriously, they are so easy to make – so grab your easy buttons & let’s go.
What do I need to make these Pumpkin Whoopie Pies?
Here’s the cast of ingredients!
For the cookies, you will need:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 2 large eggs, beaten
- 1-1/2 cups pure pumpkin (in a can)
- 1 tsp vanilla extract
For the cream cheese filling, you will need:
- 8 ounces cream cheese, room temperature
- 1 stick butter, softened
- 1 tsp vanilla extract
- 1-1/2 cups powdered sugar
How do I make the Pumpkin Whoopie Pies?
Preheat over to 350 degrees. Lightly grease your baking sheets. Combine flour, baking powder, baking soda, & pumpkin pie spice in a medium bowl. Beat butter & sugar with an electric mixer for 2 minutes. Add eggs, pumpkin, & vanilla extract & beat well. Stir in flour mixture until well combined.
Drop by heaping teaspoons on a baking sheet, and press down lightly with the back of the spoon creating a flat appearance. Bake for 10-13 minutes, until springy to the touch. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
For the filling – beat the cream cheese, butter, & vanilla extract together until fluffy. Gradually beat in the confectioners sugar until creamy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of another cookie to make a sandwich. Repeat with remaining cookies & filling. Store in refrigerator.
Scroll to the bottom for the printable recipe card!
Pumpkin Whoopie Pies
Ingredients
- For the cookies:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 cup butter softened
- 1 1/4 cup sugar
- 2 large eggs lightly beaten
- 1.5 cups pure pumpkin
- 1 tsp vanilla extract
- For the Cream Cheese Filling:
- 8 ounces cream cheese
- 1 stick butter softened
- 1 tsp vanilla extract
- 1.5 cups powdered sugar
Instructions
- Preheat over to 350 degrees. Lightly grease your baking sheets.
- Combine flour, baking powder, baking soda, & pumpkin pie spice in a medium bowl. Beat butter & sugar with an electric mixer for 2 minutes. Add eggs, pumpkin, & vanilla extract & beat well. Stir in flour mixture until well combined.
- Drop by heaping teaspoons on a baking sheet, and press down lightly with the back of the spoon creating a flat appearance. Bake for 10-13 minutes, until springy to the touch. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- For the filling - beat the cream cheese, butter, & vanilla extract together until fluffy. Gradually beat in the confectioners sugar until creamy.
- Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of another cookie to make a sandwich. Repeat with remaining cookies & filling. Store in refrigerator.
I make the same one as that recipe. For a little different flavor for your cc filling instead of vanilla, I sometimes put maple flavoring . The are excellent with either