Description
Indulge in the cozy flavors of autumn with these soft pumpkin whoopie pies, filled with creamy goodness—a perfect treat for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 tsp salt
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Instructions
For the Cookies:
- 1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2. In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- 3. In another large bowl, beat together the pumpkin puree, sugar, eggs, and vegetable oil until smooth.
- 4. Gradually add the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- 5. Using a small cookie scoop or spoon, drop tablespoons of batter onto prepared baking sheets about two inches apart.
- 6. Bake for about 15-18 minutes or until they spring back when touched. Let them cool completely.
For the Filling:
- 7. While cookies cool, beat together softened cream cheese and powdered sugar until creamy.
- 8. Spread a generous tablespoon of filling onto the flat side of one cookie and sandwich with another cookie.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie (65g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg