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Pumpkin Whoopie Pies – Filled with Cream Cheese Frosting

These pumpkin whoopie pies are here just in time for fall! I am SO ready for all things pumpkin spice and orange. Fall recipes are just the best, aren’t they? The cream cheese frosting in between these pumpkin cookies is delicious. You are going to adore this recipe.

Pumpkin Whoopie Pies

Ingredients

• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs, room temperature
• 1 1/4 C light brown sugar, packed
• 2/3 C canola oil
• 1 tsp pure vanilla extract
• 1 C pumpkin puree

Frosting Ingredients

• 1 – 8 oz box, cream cheese, softened
• 1/4 C unsalted sweet cream butter, softened
• 2 C powdered sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 3-5 TBSP heavy whipping cream

Directions

1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. Use a whisk to combine and set aside
4. In a large mixing bowl, whisk together until smooth the brown sugar and oil
5. Mix in one egg at a time until combined and smooth
6. Mix in the vanilla and pumpkin puree
7. Gradually mix in the dry ingredients until combined and smooth
8. Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
9. Bake in the oven for 11 minutes
10. Remove from oven and allow to cool completely

Frosting Directions

1. Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy
2. Scoop into piping bag and set aside
3. Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
4. Pipe a dollop of frosting on the bottom whoopie pies
5. Place the top whoopie pie onto the frosting and lightly press down
6. Enjoy your Pumpkin Whoopie Pies with a large glass of milk!

Pumpkin Whoopie Pies

Published By Jill

The cream cheese frosting in between these pumpkin cookies is delicious. You are going to adore this recipe.

5 from 8 votes

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Prep Time 15 mins

Cook Time 11 mins

Total Time 26 mins

Course Dessert

Cuisine American

Servings 24 whoopie pies

Calories 243 kcal

Ingredients

  

1x2x3x

• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs room temperature
• 1 1/4 C light brown sugar packed
• 2/3 C canola oil
• 1 tsp pure vanilla extract
• 1 C pumpkin puree

Frosting:

• 8 oz cream cheese, softened
• 1/4 C unsalted sweet cream butter softened
• 2 C powdered sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 3-5 TBSP heavy whipping cream

Instructions

 

• Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• Use a whisk to combine and set aside
• In a large mixing bowl, whisk together until smooth the brown sugar and oil
• Mix in one egg at a time until combined and smooth
• Mix in the vanilla and pumpkin puree
• Gradually mix in the dry ingredients until combined and smooth
• Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
• Bake in the oven for 11 minutes
• Remove from oven and allow to cool completely

Frosting:

• Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy
• Scoop into piping bag and set aside
• Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
• Pipe a dollop of frosting on the bottom whoopie pies
• Place the top whoopie pie onto the frosting and lightly press down
• Enjoy with a large glass of milk

Nutrition

Calories: 243kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 4gCholesterol: 35mgSodium: 117mgPotassium: 88mgSugar: 21gVitamin A: 1830IUVitamin C: 0.4mgCalcium: 39mgIron: 0.9mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

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