Pumpkin Whoopie Pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 pies 1x
- Category: Dessert
Ingredients
Scale
- 1/2 cup dark brown sugar
- 1/4 cup vegetable oil
- 1/2 cup canned pumpkin
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
filling
- 3 oz cream cheese
- 3 tbsp butter (softened)
- 3/4 cup confectioners sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
Whoopie Pies
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl whisk together the brown sugar, oil, pumpkin, egg, and vanilla until well combined.
- Whisk together the flour, baking powder, baking soda, salt, ground cinnamon and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix well.
- Using an ice cream scoop or tablespoon, drop evenly sized scoops of batter onto the prepared cookie sheets 2 inches apart each, making 16 scoops total.
- Bake 10-15 minutes, until the cakes are springy. Let cool completely.
Filling
- Beat cream cheese, butter, and salt until smooth. Add confectioners' sugar and vanilla extract and continue beating until smooth. Chill filling until it holds its shape, about 30 minutes.
- Spread one tablespoon of filling onto the flat side of one cookie, top with another cookie. Repeat until you have 8 whoopie pies.
Find it online: https://jesslovesbaking.com/2020/10/31/pumpkin-whoopie-pies/