Description

Pumpkin Whoopie Pies are the perfect autumn treat, combining soft, cake-like cookies with a rich, creamy frosting. These delightful sweets capture the essence of fall with their warm spices and pumpkin flavor, making them ideal for gatherings or as an indulgent snack at home. Easy to make and fun to decorate, these whoopie pies are sure to impress both family and friends. With a light dusting of powdered sugar or a dollop of whipped cream, they elevate any dessert table.

Ingredients

Scale

3 cups all-purpose flour (or gluten-free flour)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons pumpkin pie seasoning
1 cup white sugar
1 cup light brown sugar
1 cup canola oil
3 cups pumpkin puree
2 eggs
1 teaspoon vanilla extract
3 cups sifted powdered sugar
8 oz cream cheese, at room temperature
4 oz unsalted butter, at room temperature
3 teaspoons vanilla paste or extract

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and pumpkin pie seasoning.
In another bowl, mix white sugar, brown sugar, canola oil, pumpkin puree, eggs, and vanilla until smooth.
Gradually combine dry ingredients with wet ingredients without overmixing.
Drop rounded tablespoons of dough onto prepared sheets about two inches apart.
Bake for 12 minutes until edges are set; cool on wire racks.
For frosting, blend cream cheese and butter until creamy; gradually add powdered sugar and vanilla until smooth.
Once cooled, spread frosting between two cookies to form whoopie pies.

Nutrition

Serving Size: 1 whoopie pie (60g)
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg