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Pumpkin Spice Whoopie Pies

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These Pumpkin Spice Whoopie Pies feature pillowy-soft pumpkin cookies sandwiched with tangy cream cheese frosting for the ultimate fall dessert. Easy to make and bursting with warm spices, they’re perfect for autumn gatherings or a cozy treat at home.

Ingredients

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  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) whole milk
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2–2 1/2 cups (240–300g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using). Set aside.
  3. In a large mixing bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, mixing well after each addition. Add vanilla extract and blend until smooth.
  5. Mix in pumpkin puree. The batter may look curdled or separated—this is normal.
  6. Add half the dry mixture to the wet mixture and mix on low speed until just combined. Add milk, then the remaining dry ingredients, mixing until no flour streaks remain. Do not overmix.
  7. Use a medium cookie scoop (about 2 tablespoons) to drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Gently smooth the tops if desired.
  8. Bake for 12–14 minutes, or until the cookies spring back when gently pressed and a toothpick comes out clean. Rotate pans halfway through if needed.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: In a clean mixing bowl, beat cream cheese and butter together until light and smooth, about 2 minutes. Add 2 cups powdered sugar, vanilla, and a pinch of salt. Beat on low, then increase to medium-high until fluffy. If too soft, add up to 1/2 cup more powdered sugar; if too stiff, add a teaspoon of milk.
  11. Pair up cookies of similar size. Spread or pipe about 1-2 tablespoons of frosting onto the flat side of one cookie, then sandwich with its partner. Press gently so the frosting spreads to the edges.
  12. For a firmer texture, refrigerate the assembled whoopie pies for 30 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free cream cheese, and use almond or oat milk. Chill the batter if cookies spread too much. Frosting can be piped for a bakery look. Make ahead for deeper flavor; pies taste even better after a night in the fridge. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice, whoopie pies, fall dessert, cream cheese frosting, easy pumpkin dessert, autumn baking, Thanksgiving dessert, Halloween treat

Find it online: https://jodierecipes.com/pumpkin-spice-whoopie-pies-recipe-easy-fall-dessert-with-cream-cheese-frosting/