Pumpkin Whoopie Pies with Cream Cheese Filling

Three whoopie pies on light brown parchment paper with cinnamon sticks nearby

Pumpkin Whoopie Pies with Cream Cheese Filling

These pumpkin whoopie pies with cream cheese filling are the best fall treat. They don't require a lot of ingredients, are simple to make and taste absolutely delicious. I bet they'll soon be your favorite, too!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 11

Total Time 21

Servings whoopie pies

Calories 649kcal

Author Jenna Shaughnessy

Ingredients

For the Whoopie Pies

1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
15 oz can of pumpkin (not pumpkin pie filling!)
2 large eggs
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg

For the Cream Cheese Filling

1 stick butter unsalted
1 8oz package cream cheese softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Pumpkin Whoopie Pies

Preheat oven to 350°F.
In a stand mixer with the paddle attachment, or using a handheld mixer, beat together the sugars, oil and pumpkin.
Add eggs one at time, mixing well after each addition, followed by the vanilla.
In a separate bowl, sift together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
Bake for 11 minutes, then allow to cool on a wire rack.

Cream Cheese Filling

Beat together cream cheese and butter. Add powdered sugar and vanilla.
Frost flat side of half the pies and top with another piece.
Enjoy!

Notes

Store in an airtight container in the fridge, separated with layers of parchment paper.

Nutrition