Pumpkin Whoopie Pies
Pumpkin whoopie pies are the ultimate autumn treat, blending soft, spiced pumpkin cookies with a creamy filling for a delightful dessert that evokes warm fall memories. These charming sandwich cookies are perfect for gatherings or as a cozy afternoon indulgence. With their rich flavors and easy customization, you’ll find yourself making these whoopie pies over and over again!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup unsalted butter, softened
- 1 cup powdered sugar (for filling)
- Optional: Vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy. Beat in egg and pumpkin puree until well combined.
- Gradually mix dry ingredients into wet mixture until just combined.
- Scoop tablespoon-sized mounds of dough onto prepared sheets about two inches apart. Bake for 10-12 minutes or until cookies spring back when lightly touched.
- While cooling on wire racks, prepare the filling by beating softened butter with powdered sugar until creamy; optionally add vanilla extract.
- Once cool, spread or pipe filling between two cookies to assemble.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For added flavor, consider incorporating chocolate chips or swapping spices based on your preference. Store in an airtight container in the fridge for up to five days.