Pumpkin Whoopie Pies
It’s officially pumpkin spice latte season, bringing with it an abundance of beloved autumn treats for all pumpkin enthusiasts. If you savor the chill in the air and the aroma of warm spices, this recipe will surely satisfy your cravings. As soon as September rolls around, pumpkin spice makes everything taste better, and these whoopie pies are no exception. Perfect for pumpkin lovers or those seeking a cozy weekend baking project, these delightful whoopie pies will quickly become a seasonal favorite.
Ingredients
- Pies:
- 1 cup pumpkin puree
- 2 cups 430 g packed dark brown sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1/4 cup vegetable or neutral oil
- 1 1/2 teaspoons pure vanilla extract
- 3 cups 360 g all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Filling & Assembly:
- 1 8-oz block cream cheese, softened
- 1/2 cup 1 stick unsalted butter, softened
- 2 cups 230 g confectioners’ sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 teaspoon honey
Instructions
- Pies:
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, allspice, ground cloves, and nutmeg, whisking until evenly blended.
- Using a stand mixer fitted with a whisk attachment, cream together the brown sugar and softened butter on medium-high speed until well combined. Add in the eggs, pumpkin puree, oil, and vanilla extract, mixing until the mixture is smooth. Lower the mixer speed to medium-low, then gradually incorporate the dry ingredients until the dough is smooth and slightly sticky.
- Transfer the dough to a large piping bag or a gallon-sized freezer bag with a 1-inch corner cut off. Pipe the dough directly onto two parchment-lined baking sheets, creating rounds approximately 2 inches wide. Space each round about 2 inches apart. Smooth any uneven tops with a damp spoon or fingertip.
- Bake the whoopie pies for 15 to 20 minutes, or until they spring back when lightly pressed. Allow the pies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
- Filling & Assembly:
- In a large stand mixer bowl fitted with the whisk attachment, beat the cream cheese and softened butter on medium-high speed until the mixture is smooth and creamy.
- Add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey to the bowl, and continue beating until the filling is light and fluffy. Chill the mixture in the refrigerator until ready to use.
- To assemble, turn half of the cooled whoopie pies flat-side up. Spread the filling generously onto the flat side, then top with another whoopie pie, domed side up, to create a sandwich. Repeat with the remaining pies and enjoy your homemade fall treat!