Pumpkin Whoopie Pies

Making these pumpkin whoopie pies is as fun as it is delicious! With warm spices, soft pumpkin cookies, and a creamy filling, each step brings you closer to a fall-inspired treat that’s perfect for sharing. Whether you’re scooping dough or sandwiching the cookies together, it’s a hands-on, rewarding recipe that fills your kitchen with the cozy aromas of cinnamon, ginger, and cloves. Plus, decorating the cookies with the rich cream cheese frosting is a fun way to get creative! These whoopie pies are perfect for family gatherings or a cozy weekend baking project.

Ingredients For Dough:

• 3 cups all-purpose flour (360g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 teaspoons ground ginger 
• 3 teaspoons ground cinnamon 
• ½ teaspoon ground cloves 
• 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
• 2 cups packed light brown sugar (440g)
• ⅔ cup vegetable oil 160ml
• 2 large eggs
• 1 tablespoon vanilla extract

Filling:

• ½ cup unsalted butter softened (113g)
• 4 ounces cream cheese room temperature (113g)
• ½ teaspoon vanilla extract
• 3 cups confectioners’ sugar (360g)

Instructions:

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
• In a separate bowl, mix the wet ingredients: pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth. Gradually add the wet mixture into the dry ingredients, stirring until fully combined and no streaks of flour remain.
• Using a small ice cream scoop (about 2 tablespoons), drop dough onto the prepared baking sheets, spacing them about 1 inch apart.
• Bake one tray at a time for 12 to 15 minutes, or until the centers are dry and a toothpick inserted into the middle comes out clean. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

• In a large bowl or stand mixer with the paddle attachment, beat the softened butter, cream cheese, and vanilla extract on medium-low speed until smooth, about 1 minute.
• Gradually add the confectioners’ sugar while mixing on low speed until incorporated. Scrape down the sides of the bowl and increase the speed to medium, beating until the filling is light and fluffy, about 30 seconds. If desired, transfer the filling to a piping bag.
• Spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches. Chill for 30 minutes before serving. Store in the refrigerator, covered, for up to 1 week.