Pumpkin Whoopie Pies

Pumpkin Whoopie Pies have a fluffy cream cheese filling sandwiched between two soft pumpkin cookies. Full of delicious pumpkin flavor, these pies are the best fall treat!

It’s that time of the year again when pumpkin finds its way into everything. Personally, I love it and I do the exact same thing. I have many pumpkin inspired desserts on my blog, and that’s for good reason. This is one of my favorite flavors in one of my favorite times of the year. I’ve been searching through my pumpkin patch of ideas as to what innovation I am going to serve to you all this year. Introducing my Pumpkin Whoopie Pies! After the first time experimenting with this recipe, I asked myself, ‘why have I not tried this one sooner?’ It is absolutely incredible, and fires on all cylinders when it comes to gourd infused desserts!

PUMPKIN WHOOPIE PIES

If you have never had one of these desserts before, get ready to have your mind blown! It’s the best combination of cake and cookie that I can think of. This isn’t a traditional cookie though. It’s a pumpkin flavored masterpiece. Soft cake like cookies are infused with cinnamon, pumpkin pie spice, and pumpkin. After they are baked, they come out as soft as a cloud like pillow. It gets so much better because the fluffy cream cheese frosting is sandwiched between them. Instead of having it on top like a traditional cake, it’s in the middle so you can hold on to and enjoy this without the need of any utensil. They are so good that you may want one for each hand. 

INGREDIENTS

Whoopie Pies

• 2 cups light brown sugar, packed 
• 1 cup vegetable oil
• 1 ½ cups canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract 
• 3 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• ½ Tablespoon pumpkin pie spice 
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Cream Cheese Filling

• 1/2 cup salted butter, softened 
• 1 block (8 ounces) cream cheese, softened 
• 3 cups of powdered sugar
• 1/2 Tablespoon vanilla extract 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease two large baking sheets.

Whoopie Pies

Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.

In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes. 

Drop dough by heaping tablespoons onto the prepared baking sheets.

Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.

Cream Cheese Filling

Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined. 

Assembly 

Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!

WHEN TO MAKE

These are a great treat to make once the first leaf of fall begins to change color. Here in the Lofthouse we believe Halloween starts in September, so you’ll start to see pumpkins around our house then. I like to make these for when I host my Halloween parties. This way it’s not just candy as the option. But these are fantastic through the month of November as well. You can make these in place of traditional pumpkin pie this year at Thanksgiving if you’re looking to spice things up a bit.

SERVINGS

This recipe makes 18 whoopie pies. This is a great recipe to make for a Halloween party, or if you have someone celebrating a birthday during the fall. I would say that one whoopie pie would make one serving, but sometimes you have to have more than one. They’re just that good!

STORING INSTRUCTIONS

It is crucial to store these in the refrigerator because of the cream cheese frosting. Store covered in the fridge for up to 3 days.

A LITTLE EXTRA CRUNCH

I learned this little trick from a friend of mine, and I thought it was so fun and an interesting way to decorate your desserts. If you are a fan of texture and a little extra bite, then you can decorate with nuts or sprinkles. An innovative way to do this is press them on the outside edge around the whoopie pie on the cream cheese frosting. I think pecans, walnuts, almonds, or peanuts are great options for this. This way you can make many different variations of the whoopie pie. 

FLAVORED CREAM CHEESE FROSTING

If you are looking for the ultimate pumpkin flavored treat, you can infuse the cream cheese filling with pumpkin flavoring. Add 1/4 teaspoon of cinnamon and 1/4 teaspoon of pumpkin pie spice into the frosting when mixing. It will only enhance the warm fall flavor!

ENJOY THIS RECIPE? HERE ARE A SOME OF MY FAVORITE PUMPKIN TREATS!

Pumpkin Cinnamon Rolls – Pair this with a cup of coffee, or hot chocolate, any morning and you’ll be in autumnal bliss. Pumpkin, cinnamon, and cream cheese frosting.

Cookies with Caramel Frosting – If you’ve never had this combination of flavor, then get ready for one mind blowing cookie! Savory, sweet, and sensational.

Cheesecake Pumpkin Cupcakes – Soft and sweet homemade cupcakes with not only a cream cheese frosting, but a cream cheese filling. They’re irresistible.

Pumpkin Torte – If one layer of pumpkin cake and frosting isn’t enough, then this is the dessert for you. Layer after layer this dessert just keeps getting better and better.

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