Description
Delight in these moist and spiced Pumpkin Whoopie Pies, featuring soft pumpkin-infused cake rounds sandwiched with a creamy cinnamon cream cheese filling. Perfectly balanced with warm fall spices and a luscious sweet filling, these treats are ideal for seasonal celebrations or an indulgent snack.
Ingredients
Units
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
- Preheat and mix dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, ground allspice, ground cloves, and ground nutmeg until fully combined to create a uniform spice blend.
- Cream sugar and butter, add wet ingredients: In the large bowl of a stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until combined and creamy. Incorporate the eggs, pumpkin puree, vegetable oil, and vanilla extract, beating until the mixture is smooth.
- Add dry ingredients to wet mix: Reduce mixer speed to medium-low and gradually add the dry ingredients into the wet mixture, mixing just until the batter is smooth and sticky to the touch, avoiding overmixing.
- Pipe the whoopie pies: Transfer the batter into a gallon-sized freezer bag or piping bag. Snip approximately 1 inch off the bag corner, and pipe onto two large parchment-lined baking sheets, creating rounds about 2 inches wide. Space them about 2 inches apart. Smooth the rounds gently with the back of a spoon or a wet finger to perfect their shape.
- Bake the pies: Bake the whoopie pies in the preheated oven for 15 to 20 minutes or until they spring back to the touch, indicating they are cooked through.
- Cool the pies: Allow the pies to cool slightly on the baking sheets, then transfer them to a wire rack to cool completely before filling.
- Prepare the filling: In the large bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and butter on medium-high speed until smooth and creamy.
- Add remaining filling ingredients: Add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey. Continue to beat until the filling is light, fluffy, and well combined. Refrigerate the filling until ready to use to maintain its firmness.
- Assemble the whoopie pies: Turn half of the whoopie pies domed side down. Spread a generous amount of the chilled cream cheese filling on the smooth side of each. Top with the remaining whoopie pies, domed side up, to sandwich the filling securely.
Notes
- Ensure the cream cheese and butter for the filling are softened to achieve a smooth and creamy texture.
- The pumpkin puree should be well-drained if very watery to avoid thinning the batter.
- Space the piped dough generously on baking sheets to prevent the rounds from spreading into each other during baking.
- For firmer filling, refrigerate after assembly for at least 30 minutes before serving.
- Whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
