Pumpkin Whoopie Pies
Delightful Pumpkin Whoopie Pies filled with creamy goodness, perfect for cozy fall afternoons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 tsp pumpkin pie spice
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven: Set your oven to 350°F (175°C).
- Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, and a pinch of salt.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the egg and pumpkin puree: Beat in the egg and pumpkin puree until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Scoop the dough: Drop dollops of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake to golden perfection: Bake for about 12-15 minutes.
- Cool down: Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack.
- Make the cream cheese filling: Combine the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the whoopie pies: Spread cream cheese filling on half of the cookies and top with another cookie.
Notes
For a gluten-free version, substitute with a gluten-free flour blend. Enjoy with tea or apple cider for a cozy experience.
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, dessert, autumn, whoopie pies, baking