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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

For the Whoopie Pies:

  • 1 ½ cups 190g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 cup 220g granulated sugar
  • ½ cup 115g unsalted butter, softened (or use dairy-free butter)
  • 1 cup 240g pumpkin puree (canned or homemade)
  • 1 large egg
  • 1 tsp vanilla extract

For the Cream Cheese Frosting:

  • 4 oz 115g cream cheese, softened (or use dairy-free cream cheese)
  • 2 tbsp unsalted butter softened (or use dairy-free butter)
  • 1 ½ cups 190g powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or use a dairy-free alternative

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  • Cream Butter and Sugar: In a large bowl, beat together sugar and butter until light and fluffy.
  • Add Wet Ingredients: Beat in pumpkin puree, egg, and vanilla extract until well combined.
  • Combine Ingredients: Gradually mix in the dry ingredients until just combined.
  • Scoop Batter: Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes, or until the whoopie pies are set and edges are lightly golden. Allow to cool on a wire rack.
  • Prepare Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Adjust consistency with milk if needed.
  • Assemble Whoopie Pies: Spread frosting on the flat side of one cookie and top with another cookie to make a sandwich. Add chocolate chips and cream cheese as per choice as dressing.
  • Store: Keep whoopie pies in an airtight container in the refrigerator for up to a week or freeze for longer storage.