Can I use pumpkin pie filling instead of pumpkin puree?

No, it's best to use pure pumpkin puree. Pumpkin pie filling has added spices and sugar, which will alter the taste and texture of the cookies.

Can I make the cookies ahead of time?

Yes, you can make the cookies ahead of time and store them in an airtight container. Fill the cookies with the cream cheese frosting just before serving.

Can I freeze the Whoopie Pies?

It's best to freeze the cookies and filling separately. The cookies freeze well, and the filling can be made fresh just before serving.

Can I reduce the amount of sugar?

You can reduce the sugar slightly, but keep in mind that it will affect the texture and flavor of the cookies. It’s best to reduce it by no more than ¼ cup.

Pumpkin Whoopie Pies – Soft Pumpkin Cookies with Creamy Filling

Description

Soft, spiced pumpkin cookies sandwiched with a creamy, tangy cream cheese filling — these Pumpkin Whoopie Pies are the ultimate autumn treat!

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) light brown sugar, packed
2 large eggs
1 cup (245g) pumpkin puree
½ cup (120ml) buttermilk
1 teaspoon vanilla extract
8 ounces (227g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
3 cups (360g) powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract.
Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and a toothpick comes out clean. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
For filling: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
Spread cream cheese filling on the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies and filling.

Notes

Ensure cookies are completely cooled before adding the filling to prevent melting. Store in an airtight container in the refrigerator for freshness.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 320
Sugar: 31g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg