Description
Soft, cake-like pumpkin cookies sandwiched with fluffy cream cheese filling. These whoopie pies are full of warm fall spices and make the perfect handheld treat for holidays, parties, or cozy nights in.
Ingredients
For the Pumpkin Cookies:
- 2 cups (250 g) all-purpose flour
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, whisk together brown sugar, granulated sugar, oil, pumpkin purée, eggs, and vanilla until smooth.
- Gradually stir in dry ingredients until just combined.
- Drop rounded tablespoons of batter onto baking sheets, spacing 2 inches apart.
- Bake for 12–14 minutes, until cookies spring back when touched. Cool completely on a wire rack.
- For filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
- Spread or pipe filling onto the flat side of one cookie, then sandwich with another. Repeat with remaining cookies.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Freeze unfrosted cookies for up to 2 months; thaw and fill when ready to serve.
- Roll filling edges in chopped pecans or mini chocolate chips for a fun twist.
- Add ½ tsp maple extract to the filling for extra autumn flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking, Sandwiching
- Cuisine: American
