Description
These Pumpkin Whoopie Pies are a delightful fall treat featuring soft, spiced pumpkin cakes sandwiched with a creamy cinnamon-infused cream cheese filling. Perfect for seasonal gatherings or cozy afternoons, these whoopie pies balance warm spices and rich pumpkin flavor in every bite.
Ingredients
Scale
Pies
- 3 cups (360 g) all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup vegetable or neutral oil
- 1 1/2 tsp pure vanilla extract
Filling & Assembly
- 1 (8-oz) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (230 g) confectioners’ sugar
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp honey
Instructions
- Prepare the Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium mixing bowl, thoroughly whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, ground allspice, ground cloves, and ground nutmeg. This ensures the spices are evenly distributed throughout the flour mixture.
- Make the Dough: Using a stand mixer with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until fully combined and creamy. Then add the eggs, pumpkin puree, vegetable oil, and pure vanilla extract, beating until the mixture is smooth. Reduce the mixer speed to medium-low and gradually incorporate the dry ingredients, mixing just until the dough is smooth and sticky without overmixing.
- Pipe the Pies: Transfer the batter into a gallon-sized freezer or piping bag. Cut about a 1-inch opening at the tip of the bag. Pipe dollops of batter onto two large baking sheets lined with parchment paper, each dollop about 2 inches wide, spacing them roughly 2 inches apart. Use the back of a spoon or a wet finger to smooth the tops gently for even baking.
- Bake the Whoopies: Place the baking sheets in the preheated oven and bake the whoopie pies for 15 to 20 minutes or until the tops spring back when lightly touched. This indicates they are baked through but still soft and tender.
- Cool the Cakes: Allow the baked whoopies to cool slightly on the baking sheets, then carefully transfer them to a wire rack to cool completely. This prevents sogginess and prepares them for filling.
- Prepare the Filling: In a clean bowl fitted with the whisk attachment, beat the softened cream cheese and butter on medium-high speed until the mixture is smooth and creamy. Add confectioners’ sugar, ground cinnamon, pure vanilla extract, and honey, then beat until the filling is light, fluffy, and well combined. Refrigerate the filling until ready to assemble.
- Assemble the Whoopie Pies: Lay half of the cooled whoopie cakes with the domed side down. Using a spatula or piping bag, spread a generous layer of the cream cheese filling onto their flat sides. Top each with a remaining whoopie, domed side up, to form sandwiches. Press gently to adhere.
Notes
- For best results, ensure that the butter and cream cheese are softened to room temperature before mixing to achieve a smooth batter and creamy filling.
- You can store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- To pipe the batter more easily, keep it chilled slightly if it becomes too soft.
- Feel free to customize the spices according to your preference, increasing or decreasing the amounts for a more or less spiced flavor.
- Make sure to cool the pies completely before filling to prevent the filling from melting.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
