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Cozy Pumpkin Spice Whoopie Pies

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Soft, spiced pumpkin cakes sandwiching a luscious cream cheese filling, perfect for a cozy fall dessert that’s quick and easy to make.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (115 g)
  • 1 cup granulated sugar (200 g)
  • 1 large egg, room temperature
  • 1 cup pure pumpkin puree (240 ml)
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk or plain yogurt (120 ml) (use dairy-free yogurt for vegan option)
  • 8 oz cream cheese, softened (225 g)
  • ¼ cup unsalted butter, softened (55 g)
  • 2 cups powdered sugar, sifted (240 g)
  • 1 teaspoon vanilla extract
  • Optional: pinch of cinnamon or pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. In a medium bowl, whisk together dry ingredients: sift 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
  3. In a large bowl, cream the butter and sugar: Using an electric mixer on medium speed, beat ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Add the egg: Beat in 1 large room-temperature egg until combined, then mix in 1 teaspoon vanilla extract.
  5. Mix in the pumpkin and buttermilk: Stir in 1 cup pure pumpkin puree and ½ cup buttermilk or plain yogurt until well incorporated.
  6. Gradually add dry ingredients: With the mixer on low, add the flour mixture in two batches, mixing just until combined after each addition. Avoid overmixing to keep the cakes tender.
  7. Scoop batter onto baking sheets: Drop rounded tablespoons of batter about 2 inches apart (you should get roughly 24 cakes). For more uniform cakes, you can use a small ice cream scoop.
  8. Bake: Place the sheets in the oven and bake for 12–14 minutes, or until the cakes spring back lightly when touched and a toothpick inserted comes out clean.
  9. Cool cakes completely: Transfer the cakes to cooling racks and let cool thoroughly before filling. This usually takes about 30 minutes.
  10. Make the cream cheese filling: Beat 8 oz softened cream cheese and ¼ cup softened unsalted butter together until smooth. Slowly add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Beat until fluffy, about 3–4 minutes. Optionally, mix in a pinch of cinnamon or pumpkin pie spice.
  11. Assemble the whoopie pies: Spread about 2 tablespoons of filling onto the flat side of one cake, then sandwich with another. Press gently to spread the filling evenly to the edges.
  12. Serve or store: For best flavor, let the pies rest for 30 minutes to meld the flavors. They can be stored in an airtight container in the fridge for up to 4 days.

Notes

Do not overmix the batter to keep cakes tender and soft. Cool cakes completely before filling to avoid melting the cream cheese filling. Use parchment paper or silicone mats for easy cake removal. For vegan or gluten-free options, substitute ingredients as suggested. Adding a splash of milk can loosen thick batter. Let pies rest 30 minutes after assembly for best flavor.

Nutrition

Keywords: pumpkin spice, whoopie pies, fall dessert, pumpkin dessert, cream cheese filling, easy dessert, homemade, cozy dessert

Find it online: https://chrisfeasts.com/cozy-pumpkin-spice-whoopie-pies-recipe-easy-homemade-fall-dessert/