Description
Deliciously spiced Pumpkin Whoopie Pies filled with a creamy filling, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract in a mixing bowl.
- Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in another bowl.
- Add the dry mixture to the wet ingredients gradually and mix until just combined.
- Scoop a heaping tablespoon of batter onto a lined baking tray, leaving space between them.
- Bake for 12-15 minutes or until they spring back when touched lightly.
- Cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese with the powdered sugar and maple syrup until smooth for the filling.
- Spread the cream cheese filling on the flat side of one cookie and sandwich it with another cookie.
- Enjoy your Pumpkin Whoopie Pies fresh or wrapped for later!
Notes
These whoopie pies pair wonderfully with hot apple cider or pumpkin spice lattes. For variations, consider adding cocoa powder for a chocolate twist or using gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 225
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin, whoopie pies, autumn desserts, fall baking, seasonal treats