Pumpkin Whoopie Pies with Cream Cheese Filling

Enjoy the classic flavors of pumpkin and cream cheese with these delicious pumpkin whoopie pies. These soft and cakey cookies are made with a blend of warm spices and filled with a creamy, tangy cream cheese filling. Perfect for fall gatherings or as an indulgent treat, these pumpkin whoopie pies are sure to impress.

Ingredients

• For the cookies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• For the cream cheese filling:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
5. Drop rounded tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. In a separate bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
8. Once the cookies have cooled completely, spread a generous dollop of cream cheese filling on the flat side of half of the cookies. Top with another cookie to form a sandwich.
9. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Interesting Facts